Pastry Sous Chef at Accor

Melbourne, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Design, Presentation, Quality Control, Cost Control, Labour Management, Training, Stock Management, Waste Reduction, Menu Development, Recipe Creation, Food Safety, Team Development, Appraisals, HACCP, Food Hygiene, Safety Training

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 Exclusive Club Lounge that offers club guests that elevated French joie-de-vivre experience Sophisticated modern dining with vibrant contemporary French flair at No35 restaurant Unique signature cocktails & refined exclusive ambience at Atrium Bar on 35 Job Description Demonstrate full ownership of the Pastry operation by overseeing menu design, presentation, quality, cost control, labour management, training, and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision, intelligent rostering, stock management, and waste reduction to achieve food and labour cost targets. Contribute to menu development, recipe creation, costing, and compliance with hotel standards, ensuring consistent quality, freshness, and innovation. Maintain food safety, EMS standards, and support the SMOC Food Philosophy. Lead team development through appraisals, training, effective use of systems (INES, SmartRecruiter, Performance Reviews, HumanForce), and foster a positive, collaborative work environment. Ensure clear communication across kitchen, stewarding, and front-of-house teams to deliver an exceptional guest experience, while proactively managing risks and operational requirements Qualifications Minimum of 5-7 years of experience in Pastry, with at least 2+ years in a senior role (Junior Sous Chef or Sous Chef) Proven track record in high-volume, fast-paced environments in Pastry sections across banquets or large event catering Experience in managing teams Passion for excellence and innovation in food Strong sense of ownership and accountability HACCP or Food Hygiene & Safety Training Additional Information We offer our Heartists: Build a career with the largest hotel group in the Pacific Central accessible location in Melbourne's CBD Laundered uniforms Complimentary hotel stay package for your work anniversary Worldwide employee and family and friends benefits at Accor Hotels Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Pastry Sous Chef must demonstrate full ownership of the pastry operation, overseeing menu design, quality, cost control, and daily execution while supporting the Pastry Chef in leading the brigade. Responsibilities also include contributing to menu development, maintaining food safety standards, and leading team development through training and appraisals.