EN - Chef de Partie at Accor

Melbourne, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Standards, Preparation, Presentation, Cooking Techniques, Teamwork, Innovation, Quality Control, Leadership, Time Management, Self-Development, Working Under Pressure, Food Safety, HACCP, Menu Design, Creativity

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. PROPERTY DETAILS 5-star luxury in the heart of the Melbourne's shopping, theatre and business precincts 363 rooms with breathtaking views over Melbourne Sophisticated modern dining with vibrant contemporary French flair at No35 restaurant Exclusive Club Lounge that offers club guests that elevated French joie-de-vivre experience Unique signature cocktails & refined exclusive ambience at Atrium Bar on 35 Job Description Sofitel Melbourne is looking for a passionate and collaborative Chef De Partie to join their team. 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 Chef de Cuisine, you are responsible for food standards, preparation, presentation and cooking techniques according to established recipes and procedures. KEY RESPONSIBILITIES: •Ensure food standards, preparation, presentation and cooking techniques meet hotel standards and maintained at that level. •Work with the kitchen brigade and take corrective action where appropriate if standards are not met. •Strive continually for innovative, quality, value for money food, which is presented and served in the most complimentary way. •Food is to be checked and tasted at all times and at the beginning of every service to check for freshness and quality. •Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven. •Work closely with the front of house team to meet food and beverage operational objectives. Qualifications Have a minimum of 3-4 years post apprenticeship experience in a 5 star environment Be able to demonstrate creativity and flair in menu and meal design Be able to use leaderships skills to maintain a cohesive kitchen team Organise time and work efficiently Have a curiosity and willingness to undertake further self-development Full working rights in Australia 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 Additional Information MY BENEFITS: Excellent career opportunities with a global hospitality leader Work with a brigade of experienced and passionate chefs Access to the Accor HEARTIST benefits, worldwide discounts in all our hotels ROLE: Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Chef de Partie is responsible for ensuring all food standards, preparation, presentation, and cooking techniques meet established hotel procedures, working closely with the Chef de Cuisine. Key duties include tasting food before service, striving for innovative and quality dishes, and cultivating a positive environment for learning and development within the kitchen brigade.