Oaks Darwin Elan Hotel are looking for a passionate Senior Sous Chef to oversee the kitchen operations at our Oak & Vine Restaurant on a full-time basis. This integral position will be responsible for all aspects of running the busy and high preforming kitchen, as well as leading and guiding kitchen staff. 

Key Responsibilities Include:

• Supervising kitchen team members, ensuring excellence and consistency in the product delivered to customers.
• Development of new menus and associated costing.
• Running stock control and managing all BOH food and wage costs.
• Enforcing daily and weekly systems and procedures to ensure a high level of presentation, hygiene, service, and product quality.
• Ensuring compliance with all health and safety regulations and food standards.
• Recruiting, inducting, training and rostering of BOH team members

Chef De Cuisine

This is an opportunity to bring your superior kitchen management and organisational skills to Brisbane’s best and most iconic luxury hotel. Join a senior leadership team who cherish and nurture innovation, creativity and fresh ideas.

The Chef de Cuisine at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef and operational teams to achieve the highest culinary standards for the hotel.

In this role, time will be spent equally across kitchen operations and administrative duties, providing direct supervision to senior chefs across multiple hotel kitchens, and support and leadership to the wider kitchen brigade.

Focused on delivering a luxurious style of cuisine that is best in class, the successful candidate will be able to look at menus through a French lens in line with the Sofitel brand, and be a team player who displays a consistently positive attitude and guest-centric approach.

What you will be doing:

• Lead and manage a team of chefs across multiple kitchens at any given time
• Be responsible for the kitchen in the absence of the Executive Chef or Executive Sous Chef
• Develop and mentor the future leaders of the hotel’s kitchen team
• Assist with the writing and design of new menus, showing diversity, luxury and elegance, using seasonal and cost-effective produce
• Undertake market research and maintain strong connections with local suppliers to be aware of current food trends
• Assist to facilitate effective staffing of the kitchen to ensure financial and service targets are achieved
• Perform administrative duties to achieve a safe, compliant, effective kitchen operation.

What you will be doing:

• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus, according to property recipes and standards
• Ensure that mis-en-place is completed in an efficient and timely manner
• Actively share ideas, opinions and suggestions to improve menus and processes
• Monitor stock and kitchen supplies
• Communicate effectively with the kitchen and Food & Beverage service teams

WHAT YOU WILL BE DOING:

• Prepare mis-en place as required
• Participate in creating various exciting menu items
• Ensure strict stock rotation and minimum wastage
• Keep all working areas clean and tidy and ensure all equipment is maintained

What you will be doing:

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Oversee food preparation, ensuring stock levels are adequate for efficient service periods
• Monitor stock and kitchen supplies
• Train, develop and mentor junior team members
• Communicate effectively with the kitchen and Food & Beverage service teams

We are seeking a passionate and driven Full Time Breakfast Chef, capable of taking control of their shift and delivering exceptional quality dishes for multiple outlets whilst working together with our service teams.

As a key member of our team you will represent our friendly and professional service philosophy. have a drive for providing exceptional guest experiences and delicious food. 

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Hands on management of food service operations on a day-to-day basis.
• Meet and when possible, exceed customer expectations.
• Ensure food standards, preparation, presentation and cooking techniques meet brand standard guidelines and are maintained. 
• Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• Consistently strive continually for innovation, high quality and present food in the most complimentary way.
• Cultivate a positive work environment where learning and personal development are benchmarks in which quality improvement is driven.
• Assist the Executive Chef and Executive Sous Chef and Sous Chefs update Recipe Standards and develop new menus and concepts.

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

• Demonstrate the “Passion for Excellence” through serving our guests with flair and professionalism, ensuring that their requests are quickly and efficiently achieved.
• Ensure all guests are provided with personalised service and that the “Essence of Pleasure” is achieved.
• Embody the art of French hospitality through a “can do” attitude.
• Perform tasks within a timely manner.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Assist the Chef de Partie, Junior Sous, Sous, Executive Sous and Executive Chef while working within the Kitchen.
• Organise and operate a section of kitchen and ensure it runs efficiently and productively.
• Knowledge of all basic cooking methods including preparation of meats, seafood, starch, fruits and vegetables, desserts.
• Preparing, cooking, and plating outlet or banquet menu items according to established recipes cards and Sofitel F&B Brand standards.
• Report maintenance, hygiene and hazard issues.
• Awareness departmental targets and strive to achieve them as part of the team.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Ensure that all service and brand standards are met while on shift. 

Benefits, Rewards, Motivations

• Industry benefits worldwide on accommodation, dining and lifestyle services.
• Access to daily discounted coffee and Ambassador dinning menu. 
• A unique training platform to enhance your skills and knowledge. 

We are looking for a talented professional who is passionate about creating memorable culinary experiences, and developing a team of upcoming chefs. You will support the Kitchen team and ensuring our guests have memorable experiences when dining with us. Key duties include:

• Preparation and cooking for buffet breakfast, a la carte dinner, room service and conferences and events
• Work closely with senior chefs to develop your culinary skills
• Maintain cleanliness and food safety standards in the kitchen
• Help with food preparation, plating, and garnishing
• Learn and follow recipes, contributing to the creation of new ones
• Ensure strict stock rotation and minimum wastage

We have an opportunities available for TWO experienced Pastry chefs to join our Pastry Team. You will be responsible for assisting in the smooth operation of our busy pastry section, supplying handcrafted breads, pastries and cakes. Your roster will be 11.30am - 9.30pm, 4 days a week, during a busy night you may stay back until 10pm.

Ideally you will be available to start ASAP! We can consider someone at a Commi/Demi/CDP or Senior CDP Level.

Please note we are not in a position to consider sponsorship.

Elements of Byron is an award winning beach front resort nestled on 50 acres of absolute beach front paradise. Lead by our Executive Chef, we have a large team with a great culture. With a variety of food offerings across the resort there is opportunity for continued growth and development of your skills.

We offer a high quality dining experience, with a strong emphasis on local fresh produce. We have our main Restaurant Azure Bar and Grill and multiple food outlets by our pools, this is a diverse role allowing for your creativity to flourish.

You will have breadmaking and/or pastry experience in a large kitchen with a passion for artisan baking techniques and a genuine passion for your craft. You will also need to be flexible, adaptable and have experience working in a fast paced environment.

• Previous experience working as a Pastry Chef in a luxury hotel/resort or cafe environment working at a Commis, Demi, CDP or Snr CDP level.
• Full availability including weekends and public holidays
• Relevant commercial cookery qualifications
• Able to adapt to busy periods with a sense of urgency
• Willingness to learn great techniques
• Able to follow recipes and plan your time accordingly
• Actively demonstrate pride in your work
• Comprehensive knowledge of food safety standards
• Only applicants that have permanent resident status or unrestricted rights to work in Australia will be considered

• Restaurant, Accommodation and Spa treatment staff discounts
• Employee Assistance Program
• Full Day Orientation and dedicated departmental training
• Annual and fortnightly staff awards
• Refer a friend incentive
• Stability and long term employment opportunities for the right candidate
• Work in a beautiful beach side award winning resort
• Uniform provided and parking available on site

For more information please contact Justine Dorrell on 02 6639 1516

• Alongside our Head Chef, help lead a diverse team to create an outstanding dining experience for our guests delivering consistent, high-quality food and an exceptional dining experience.
• Have a genuine passion for what you do, keeping up to date with new food trends, and actively contributing to menu development.
• Be a calming influence in the midst of a high pressured, fast paced environment, with the ability to sustain and drive positive team morale creating a culture that people want to be part of.
• Be a progressive, creative professional who remains pragmatic and focused in an ever changing and challenging environment.
• Have a flexible approach to adapting to guest requests.
• Effective leadership skills including the ability to train and mentor your team. 
• Capability to manage & monitor financial budgets and food & labour costs.
• Ability to maintain high and consistent food standards at all times while following HACCP procedures. 
• Foster positive relationships with other key managers, department heads and suppliers to meet business needs.
• Be flexible and rotate to work across breakfast, lunch and dinner to ensure service standards expected are being achieved.