Sous Chef | Banquets

Discover the Sofitel Sydney Darling Harbour

Sofitel Sydney Darling Harbour welcomes guests into a world of luxury blending French Art de Vivre and local culture. The Flagship hotel boasts 590 rooms and suites, four vibrant bars and restaurants, a stunning, award winning outdoor infinity pool, state of the art gym overlooking the city skyline, exclusive top floor Executive Lounge and our well renowned luxurious spa.

Outstanding people make it all happen and we are committed to creating an energising, rewarding and exciting work environment. Become part of a culture that is dedicated to executing exceptional luxury experiences for our guests.

Inspiration, Recognition & Reward

As a valued member of our team, you will be immersed in a world of exceptional privileges and bespoke rewards. Enjoy unparalleled access to exclusive industry benefits across a global portfolio of luxury accommodation, fine dining, and curated lifestyle experiences. Indulge in daily privileges such as artisan coffee at a preferred rate and a specially crafted Ambassador dining menu, designed to elevate your everyday. To support your continued growth, we offer a distinguished learning platform—an elegant fusion of expert knowledge and tailored development—ensuring you flourish in a culture that celebrates excellence, sophistication, and personal ambition.

• Hands on management of Banqueting operations on a day to day basis with additional outlets as required
• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Work with the Senior Sous Chef and Culinary Director to create menu’s and manage recipe costing inclusive of outlet menus, seasonal menus and special event menus.
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Food & Beverage Management to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Strive to implement the Accor Vision and demonstrate active use of Accor Values.
• Efficiently manage rostering and talent of the team.
• Assist in kitchen recruitment and onboarding.
• Any other duties assigned by your manager.

• Qualification in Commercial Cookery.
• Highly motivated with excellent attention to detail.  
• 1 - 2 years experience in a similar role. 
• Strong communication skills and attention to detail.
• Ability to work a rotating roster including weekends & public holidays.
• Working understanding of food safety standards and HACCP.
• Ability to work under pressure and meet tight deadlines.

If you share our passion for hospitality, service excellence, innovation and drive, we would love to hear from you!

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. 

Please note that fulltime Australian Working Rights is required for this role.