Chef de Cuisines at Accor

Melbourne, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

16 Jun, 26

Salary

0.0

Posted On

18 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Excellence, Leadership, Team Management, Menu Development, Operational Management, Health & Safety, HACCP, French Cuisine, Fine Dining, A La Carte Service, Event Kitchen Operations, People Management, Mentoring, Attention To Detail, Proactive Approach

Industry

Hospitality

Description

Company Description Sofitel Melbourne On Collins, the ultimate luxury hotel escape in the heart of Melbourne city centre. Combining French elegance and modern luxury, curating dining experiences where our passionate chefs and mixologists delight our guest in a lively culinary experience whilst overlooking the city skyline. As a Hotel for the Arts, Sofitel Melbourne on Collins proudly champions culture and tradition with rotating art exhibitions and is immersed in the city’s thriving arts and entertainment scene. Job Description Are you a passionate culinary professional with a refined palate for French cuisine and a knack for strong leadership? Do you thrive in a fast-paced environment that blends à la carte excellence with bespoke private dining experiences? If you’re looking to take the next step in your career towards becoming an Executive Sous Chef, we want to hear from you! The Role: As our Chef De Cuisines you’ll be the right hand to our Executive Sous Chef and the Executive Chef in leading a brigade of over 15 chefs, playing a vital role in leading the kitchen team and ensuring every dish exceeds expectations. You will assist in managing day-to-day kitchen operations for both our à la carte restaurant and in-room dining and focus on coaching and mentoring our up and coming chefs. This role is ideal for a skilled chef who is ready to develop into an Executive Sous Chef position. Key Responsibilities: Culinary Excellence: Lead the preparation and presentation of fine dining dishes, with a focus on traditional and modern French cuisine. Leadership & Team Management: Train, mentor, and inspire a diverse kitchen team, fostering a culture of collaboration and excellence. Menu Development: Collaborate with the Executive Sous Chef and our Executive Chef to create innovative menus that align with our brand and seasonal offerings. Operational Management: Oversee inventory, ordering, and kitchen organization to maintain efficiency and minimize waste. Health & Safety: Ensure all culinary operations comply with health and safety regulations, possess in depth knowledge of HACCP and maintain a clean, organized kitchen. Qualifications Extensive experience in fine dining establishments, with a strong background in French cuisine Proven expertise in both à la carte service and event kitchen operations is preferred Previous experience in hotels is advantageous Ability to handle a large scale operation Exceptional people management and leadership skills, with the ability to motivate and develop a team A creative mindset paired with meticulous attention to detail A proactive, hands-on approach with the ambition to grow into an Executive Sous Chef role Formal culinary training and certifications in French cuisine (preferred) Must have full working rights for Australia, no sponsorship available Additional Information Opportunity to work at an iconic Melbourne luxury hotel Excellent Career opportunities within the Accor network – local and international Opportunities for professional growth and development, with a clear path to an Executive Chef role Competitive salary and benefits package The chance to work in a kitchen that values innovation, quality, and teamwork Access to a world of benefits through the ALL Heartist card Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef De Cuisines will act as the right hand to the Executive Sous Chef and Executive Chef, leading a brigade of over 15 chefs in daily kitchen operations for à la carte and in-room dining. Key duties include ensuring culinary excellence in French cuisine, coaching junior chefs, and collaborating on menu development.