Company Description
Sofitel Melbourne On Collins stands as the pinnacle of luxury in the heart of Melbourne's vibrant city center. Combining French elegance with modern luxury, we offer unparalleled experiences for our guests, from exquisite dining to immersive cultural events.
Experience unparalleled luxury at the prestigious Paris End of Collins, nestled in the heart of Melbourne's vibrant theatre and business districts. Our exquisite 5-star hotel features 363 rooms, each offering breathtaking views of the iconic Melbourne skyline.
Elegantly Chic Venue Spaces:
- Explore our collection of 12 elegantly chic and versatile venue spaces tailored to meet your every need. Whether hosting grand events for up to 1,000 guests in our prestigious Grand Ballroom or conducting intimate executive meetings, each space is meticulously crafted to surpass expectations.
Restaurants, Bars & Events venues:
- No35 Restaurant: Indulge your senses with sophisticated modern dining infused with vibrant contemporary French flair at No35 restaurant.
- Atrium Bar on 35: Discover refined exclusivity as you savor unique signature cocktails amidst an elegant ambiance at Atrium Bar on 35.
- Club Lounge: Immerse yourself in an elevated French joie-de-vivre experience at our exclusive Club Lounge, reserved for our esteemed club guests.
Job Description
Take full ownership of a designated part of the Conference & Events kitchen operation, ensuring excellence in food quality, presentation, cost control, and team leadership. Oversee all aspects of culinary execution, from hands-on supervision of the kitchen brigade to assisting with the design and delivery of innovative, high-quality menus that align with guest expectations and hotel standards. Work closely with the Chef de Cuisine and Executive Chef on menu development, recipe creation, food costing, and maintaining consistency across all culinary functions.
Drive operational efficiency through intelligent planning, effective stock management, and minimizing wastage, while also managing kitchen labor costs through strategic rostering and scheduling. Lead by example in maintaining food safety, hygiene, and environmental standards, and support ongoing staff training and development through regular performance reviews, recruitment systems, and day-to-day coaching.
Foster a positive, collaborative kitchen culture that encourages learning, growth, and creativity. Engage with the front-of-house, Sales and stewarding teams to ensure smooth coordination and delivery of exceptional guest experiences across all conference and event functions. Support digital brand development, uphold the Sofitel Food Philosophy, and contribute to hotel initiatives and planning sessions that enhance the overall culinary offering.
Qualifications
- Minimum of 5-7 years of culinary experience, with at least 2+ years in a senior role (Junior Sous Chef or Sous Chef)
- Proven track record in high-volume, fast-paced environments, especially banquet or large event catering
- Experience managing large kitchen brigades
- Passion for excellence and innovation in food
- Strong sense of ownership and accountability
- HACCP or Food Hygiene & Safety Training
- Must have full working rights for Australia
Additional Information
Sofitel Melbourne on Collins provides ambassadors career development opportunities within the hotel and wider Accor Group. We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
We live by our Heartist principles, that is, the heart and art of human connection. Understanding people is our business and putting people at the heart of our organisation is how we make decisions. We want every ambassador to feel valued, inspired and to strive for greatness every day.
We offer our Heartists:
- Build a career with the largest hotel group in the Pacific
- Central accessible location in Melbourne's CBD
- Laundered uniforms
- Complimentary hotel stay package for your work anniversary
- Worldwide employee and family and friends benefits at Accor Hotels
