Chef De Partie | Pastry at Accor

Sydney, New South Wales, Australia -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Techniques, Food Safety Standards, Communication Skills, Attention to Detail, Time Management, Team Collaboration, Hygiene Standards, Production Scheduling, Problem Solving, Culinary Skills, Customer Service, Organizational Skills, Ability to Work Under Pressure, Professional Appearance, Gastronomy Passion

Industry

Hospitality

Description

Company Description 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. Job Description As our Chef de Partie in Pastry, you will play an essential role in demonstrating the “Passion for Excellence” through serving our guests with flair and professionalism, ensure all guests are provided with personalised service and embody the art of French hospitality through a “can do” attitude. Other duties include, but not limited to: Knowledge of lamination/technique for Croissant & Danish pastries. Ensure production and presentation pastries and cakes for our lobby bar meet standards set. Knowledge of all Pastry methods involved in the preparation of viennoiserie. Maintain open communication between Pastry Kitchen and other departments within the Hotel. Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level. Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines. Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves. Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven. Any other duties assigned by your manager. Ability to work independently and efficiently at the times required. Prepare a range of products, including all laminated dough, pastry, viennoiserie, tarts, and occasion cakes, undertaking all aspects of the process, from weighing to mixing, shaping and baking, to ensure every product is of perfect quality and produced on time to meet daily production requirements. Ensure that company recipes and methods are followed at all times to meet established standards and ensure consistency across the production team. Work efficiently to meet the production schedule and assist colleagues in other areas as required so the daily orders are completed on time. Report any issues or problems to the Head Chef as soon as possible. Liaise with the Executive Pastry Chef on a daily basis, reporting any issues or concerns, clarifying any production order queries, last minute additions, etc. Excellent communication, planning and organisational skills, with the ability to multi- task. Qualifications Qualification in Commercial Cookery. Highly motivated with excellent attention to detail. 2-3 Years’ experience in similar role Strong communication skills. Always displays a professional appearance, representing our Sofitel brand. Ability to work a rotating roster including weekends & public holidays. A genuine passion for gastronomy. Working understanding of food safety standards and HACCP. Ability to work under pressure and meet tight deadlines. Additional Information 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 full Australian Working Rights are required for this role and that the hotel is unable to assist candidates in obtaining Australian working rights.

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Responsibilities

As a Chef de Partie in Pastry, you will ensure the production and presentation of pastries and cakes meet the established standards while maintaining hygiene and safety regulations. You will also prepare a range of pastry products and collaborate with the Executive Pastry Chef on daily operations.