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.

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
  We hold a strong belief in purity and simplicity resulting in honest, clean identifiable flavours from a union of the best produce with traditional and modern cooking techniques. Our constant focus on organic produce and respect for nature’s elements are fundamental principles which we put to gastronomic practice on an every day basis in our kitchen.
  Working closely with the Senior Chefs, you are responsible within a assigned section of the breakfast kitchen for the preparation, presentation and cooking techniques according to established recipes and procedures.

Key responsibilities:

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard, this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchens within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.

Qualifications

• Must have full working rights for Australia
• Have a minimum of 2 years post apprenticeship experience in a 5 star environment
• Have experience in training others
• Organise time and work efficiently
• Ability to work well under pressure in a fast paced environment
• Provide culinary certificates upon application
• Ability to work a rotating roster including weeknights, weekends and public holidays
• Understanding of and the ability to maintain food safety standards and HACCP

• Organise an assigned section and ensure it runs efficiently and productively.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
• Assist with training Commis Chefs and apprentices to desired standard, this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchens within the hotel, promoting flexibility and productivity.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations