Chefs – multiple roles, all levels at Accor

Adelaide, South Australia, Australia -

Full Time

Start Date

Immediate

Expiry Date

31 Mar, 26

Salary

0.0

Posted On

31 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Menu Improvement, Stock Monitoring, Effective Communication, Team Leadership, Fine Dining Experience, Culinary Creativity, Passion for Food

Industry

Hospitality

Description

Company Description Winner of the Australian Hotels Association SA 2023 Deluxe Hotel Accommodation and 2022 Restaurant Accommodation Division Awards, positioned in the heart of Adelaide, just footsteps from the River Torrens and Light Square, the Sofitel Adelaide is surrounded by the city’s historic treasures and contemporary icon, linking Adelaide’s modern joie de vivre with classic French Bordelais art de vivre to articulate an enriched experience of captivating refinement. We are “relentlessly guest obsessed” in everything we do, and work to deliver the very best culinary and service experience for our discerning clientele. Be ready to elevate your skills and ability. Surpass your own expectations as well as those of our guests. We will encourage you explore innovative ways to enhance every guest experience, as you continue to master your craft. When you help us to achieve pioneering heights in luxury hospitality, your own excellence will shine through. Job Description A career that lets your passion shine: We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful. The food you prepare, cook, and serve will leave our guests wanting more. We are looking for a range of chefs at all levels from commis through to Sous to join our culinary brigade. What you could be doing: Daily food preparation and production, according to property recipes and standards Actively share ideas, opinions and suggestions to improve menus and processes Monitor stock and kitchen supplies Communicate effectively with the culinary and food & beverage service teams Leadership roles will provide hands-on supervision of our culinary team, ensuring a consistently high-quality product. Roles available in various areas: Garçon Bleu, our exquisite French-imagined restaurant nestled on Level 9 of Sofitel Adelaide; breakfast service; executive club lounge; in-room dining service Qualifications What you will bring to the role: Ability to work under pressure, in a fast-paced environment Ability to work cohesively and collectively as part of a diverse team A true love and passion for food and creating genuine memorable guest experiences Industry experience in a similar role Relevant trade qualification: Certificate in Commercial Cookery Level 3 or above or equivalent For roles in Garçon Bleu, your experience in fine dining and French training will be a distinct advantage For leadership roles: proven experience in leading, training and developing teams Must be currently located in Australia with full Australian work rights Additional Information Thrive in our Sofitel community with: Employee benefit card offering discounted accommodation and food & beverage discounts in Accor properties worldwide Up to 50% discount on meals at Sofitel Adelaide Family & Friends accommodation discounts Learning programs through our Academies Free 24 hour access to our Employee Assistance Program Opportunities to develop your talent and grow within our property and across the world! Ability to make a difference through our corporate social responsibility activities Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent Special note: Only applicants currently located in Australia with full Australian working rights will be considered. Apply now: Discover more about the enticing benefits and development opportunities this role offers. Visit careers.accor.com Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Chefs will be responsible for daily food preparation and production according to property recipes and standards. They will also share ideas to improve menus and processes while ensuring high-quality culinary output.