The Role

We are looking for an experienced Chef de Partie who is dedicated to providing a memorable experience and ensuring service is smooth sailing! You will be the captain of the pass wen required and ensure food costs are kept to within the budget 

We are ‘relentlessly guest obsessed’ at Accor. Everything we do, we do to help our guests feel welcome and valued and to give them the best experience possible.

Novotel Sydney International Airport is a 271 room hotel, including a 150 seater a la carte and buffet restaurant, Bar & 11 Conference rooms

Overlooking Kogarah Golf Course, Cahill Parklands and Cooks River leisure area & walkways. Enjoy our unique location away from the direct flying routes. Close to shopping malls, restaurants and train station with direct link to Sydney's CBD. Enjoy a relaxed stay near the Kogarah Golf course, Cooks River walkways and Cahill Parklands.

The responsibilities of the Chef De Partie include, but are not limited to:

• Prepare and present both a la carte and casual 'all day' dining menu items.
• Use your creativity and novelty to bring innovation to our team.
• Assist the Sous and Executive Chefs in menu creation and execution.
• Supervise the kitchen in the absence of the Head Chef by appropriate delegation of tasks to ensure a smooth service.
• Assist with the ordering and rotation of stock and liaising with front line team members regarding menu changes.
• Being an illustrious and respected leader to the kitchen team.
• Understand and follow food safety procedures.

Chef De Partie

Ready for a sizzling career move? You'll play a pivotal role in our kitchen, working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and want more.

What you'll be doing:

• Manage the preparation and production of all hot and cold food items for the à la carte menu, ensuring compliance with prescribed recipes and specifications
• Supervise kitchen shift operations, maintaining food preparation, handling, and storage standards in line with HACCP regulations
• Lead and motivate shift teams, encouraging mutual trust, respect, and cooperation among team members
• Ensure cross-training of staff to support successful daily operations
• Maintain cost and quality standards while working effectively under pressure

Casual Commis Chef - Morrison Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Thrive in a supportive team that fosters passion and culinary growth.
  Amazing perks - check out our full benefits at the bottom of this ad

The Morrison Hotel first opened its doors across the road as Hotel Britannia. Once that pub went up in flames, the Morrison you know today was built.

Write your story, leave your mark
From being a real part of the community, to career defining ideas. Make your mark here!

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Morrison Hotel!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

As Chef De Partie, you will be assisting with the day-to-day running of our kitchen department.

You will be responsible for assisting the Sous Chef & Executive Chef in the management of the kitchen team to maximize Food & Beverage profitability whilst overseeing food preparation and production.

What you will be doing:

• Focus on the daily operations of the Hotel's Food & Beverage Outlets.

• Maintain and monitor hygiene, health and safety standards, and ensure that Hazard Analysis and Critical Control Point regulations are adhered to.

• Demonstrate a variety of culinary techniques and use them in the development of the culinary team.

• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

As Junior Sous Chef, you will play a key role in enhancing our culinary team and delivering exceptional dining experiences across two kitchens and multiple outlets. Supporting the culinary leadership team, you will ensure smooth operations, maintain high standards, and contribute to the success of all dining areas. This role offers an excellent opportunity to advance your career while leading a motivated and talented kitchen brigade.

• Oversee food preparation and presentation across multiple kitchens
• Manage stock levels and ensure efficient service areas
• Mentor and guide junior kitchen staff to develop their skills
• Contribute to menu design and implement special promotions
• Ensure quality, profitability, and industry reputation are upheld
• Stay updated on industry trends and foster a cohesive kitchen environment
• Support cost control initiatives to maintain profitability

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 Head Chef, 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.

•Collate, photograph and cost all recipes.  Ensure they are followed accurately, and to the Hotel standards. 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.

About you:

• You are passionate about local produce. There is no such a thing as a simple dish because you are all about creating gastronomic experiences for our guests. You are a key part for the success of the daily kitchen operations. 
• Confident preparing and storing pizza dough and pizza sauces.
• Have experience handling the pizza oven.
• You are trade qualified and available to work varied shifts, including early mornings, late evenings, weekends and public holidays.

What you will be doing:

• Work with Executive Chef and Sous Chef to supervise all operational aspects of the kitchen and related venues, including conference & events.
• Ensure strict hygiene and safety procedures.

Our new Demi Chef will:

• Assist the chef in charge to ensure the smooth running of the kitchen.
• Prepare mise en place for all relevant menus.
• Ensure consistent great food production, in line with the high quality standards set by the hotel.
• Ensure that all dishes are prepared consistently and according to standard
• Ensure strict stock rotation and minimum wastage, and assist with ordering necessary food items.
• Comply with all WHS, food safety legislation.
• Provide a courteous and professional service and ensure that guest feedback are actioned and communicated to the team

We are seeking a full-time Chef De Partie to join our team immediately and provide efficient, friendly and professional service to all of our lounge guests. We have opportunities available in our al la carte and buffet environments.

All of our roles are focused on exciting our guests with flair and enthusiasm and demonstrating a genuine passion for customer service.

• Support the Executive Chef in food preparation, ordering, and team development to meet lounge standards.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Work with and coordinate the work of apprentices in preparing and producing food as required.
• Assist with managing team members - performance and leading by example. 
• Responsibility for your designated area, as well as anticipation of guests needs
• Prepare and present with flair all menu items for buffet, a la carte and tray service as required to Lounge standards and within budget controls
• Ensure Food safety standards are met in all stages of the food cycle—delivery, storage, preparation, cookery, service, and rotation. 

We are currently seeking an experienced Chef de Partie to join the professional and dynamic kitchen team in Pullman Hotel. This role will report to the Executive Chef & Executive Sous Chef, with responsibilities including leading the smooth day-to day breakfast operation within the kitchen.

Key responsibilities include but are not limited to:

• Manage breakfast service and lead breakfast team, ensuring adequate supplies are available for service.
• Prepare and present breakfast menu items, demonstrating variety and flair.
• Train and develop a team in quality preparation and presentation.
• Ensure stock rotation and minimum wastage.
• Mentor and co-ordinate the work of junior chefs.
• Assist with the implementation of programs to ensure high standards of cleanliness and organisation within the kitchen.
• Lead employees by setting a positive example.

What you’ll do  

Reporting to the Head Chef, you will be based in our fully licensed onsite resort bistro, that offers a delicious and innovative al la carte menu at reasonable prices for our inhouse gusts to dine-in or take-away. 

We pride ourselves on excellent guest services and ensuring our guests have the best memorable holiday experience.

What you’ll bring 

• A qualification in commercial cookery, or applicable trade testing
• Previous experience in a similar position at a restaurant, club kitchen, or café
• Experience in supporting other cooks and kitchen employees
• A working understanding of 'Food Safety' principles and workplace health and safety
• Experience in ordering and stock control
• Effective verbal communication skills
• Willing to be part of a greater team and jump in to assist the team and lead from the front

What’s in it for you? 

At Parks & Resorts we are not just about discounts (although you do get these too). We know everyone leads a life of their own and regardless of what stage you are at we have something to suit! 

• Progressive flexibility, leave and well-being benefits to help you balance all of life's priorities 
• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts. 
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know you belong 

At NRMA Parks & Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. From First Nations peoples, to gender, age, ethnicity, sexual orientation and different abilities, we welcome people from all walks of life and embrace unique perspectives.  

Are you nodding your head as you read this?  Ready to roll up your sleeves and really make a difference? Apply now!  We cannot wait to hear from you! 

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks. 

As our Head Chef, you will be at the forefront of this exciting new chapter, responsible for crafting and executing an innovative menu that reflects our refreshed venue and meets the evolving tastes of our guests. This is a fast-paced role that requires culinary expertise, leadership skills, and a passion for creating memorable dining experiences.

Your key responsibilities will include:

• Leading the kitchen team in the development and design of a creative, seasonal menu that showcases the best local ingredients.
• Ensuring the highest standards of food safety and hygiene are maintained at all times.
• Overseeing daily kitchen operations, ensuring quality and consistency in every dish served.
• Managing kitchen inventory and food costs effectively, while maximizing efficiency.
• Reporting on kitchen performance and gathering guest feedback to drive continuous improvement.
• Training and mentoring kitchen staff, fostering a collaborative and positive work environment.
• Collaborating with management to align the culinary direction with the hotel’s vision for the refurbished venue.

Join us in shaping a thrilling new dining experience at ibis Perth, where your culinary creativity can shine!

About the job…

We are looking for a creative and dedicated Chef de Partie to join our team to join our team on a full-time basis.

Our promise to you:

1. We will respect and value your background and perspectives
2. We will work together with integrity
3. We will share our incredible pride for job, company and industry

What we ask of you:

1. Bring passion to all that you do
2. Listen, move fast and think innovatively
3. Speak up, have ideas and share them
4. Believe in customer service, and treating every person with kindness

The Opportunity…
As a Chef de Partie, you will be responsible for:

• Working alongside the kitchen team across outlets and events
• Leading and training all kitchen colleagues on menu execution, techniques, ALLSafe and HACCP
• Ordering stock and maintaining par levels
• Assisting in menu planning, implementation and execution
• Controlling food and wage costs, ensuring they come in on budget
• Assisting in special event planning and execution eg: BBQs, Christmas, New Years functions
• Assisting in changing menus for the benefit of regular return guests
• Menu costing experience

• Staff accommodation available
• Work in a state of the art, recently refurbished kitchen at Derwent Bridge Hotel

What you’ll do:

Reporting to the Head Chef this full-time role will work predominately at the newly refurbished Derwent Bridge Hotel kitchen. This space has been custom designed to allow our kitchen Team to efficiently produce high quality meals not only for Derwent Bridge customers but the guests of Pumphouse Point too. You will work a variety of shifts from production (prep for Pumphouse Point), a la carte menus as well as functions and groups. This exciting opportunity would be well suited to someone looking for variety, with experience in classic pub fare as well as high-end restaurants.

On a daily basis your tasks will include, but are not limited to:

• Undertake general or specialised cooking, baking, pastry cooking or butchering duties, as required​ to a high standard
• Monitor the hygiene of food preparation areas and equipment
• Under the direction of the Head Chef, you will be responsible for kitchen management including portion and stock control and for the supervision and training of other kitchen staff.

What you’ll bring:  

• Significant hands-on experience in kitchen operations with a clear understanding of the logistics of restaurants and functions catering
• Previous experience of modern Australian cooking
• A passion for your trade and for creating and presenting contemporary dishes using local produce
• Demonstrated excellent customer service, interpersonal and communication skills
• Demonstrated computer literacy, particularly with common office applications
• Formal qualifications in commercial cookery
• The ability to work productively in a fast-paced, buzzing work environment, dealing with a high volume of covers in a short period of time
• Possess a Do Food Safely Certificate of completion
• Flexible attitude to work hours over a 7 day roster, including weekends and public holidays
• Willingness to embrace living in a remote environment!

What’s in it for you? 

At Parks & Resorts it’s not just about discounts (although you do get these too). We know everyone leads a life and regardless of what stage you are at, we have something to suit you all. 

• Progressive flexibility, leave and well-being benefits to balance all of life's priorities 
• Travel discounts on SIXT car rental, cruises, and accommodation at our award-winning NRMA Holiday Parks and Resorts. 
• Complimentary myNRMA membership including free Roadside Assistance & discounts on groceries, movie tickets, gift cards, gym memberships, attractions, restaurants and much more 
• “ME” day – one extra day of paid leave per year, called a ME Day, to use at any time during the calendar year 
• Market leading 18 weeks paid primary and 4 weeks paid secondary parental leave entitlements 
• Discounts on all NRMA insurance products including car, home & travel 
• Grow or progress your career and move around the country or across the NRMA Group's business with us. 

Know you belong:

At NRMA Parks & Resorts we celebrate and welcome difference and work together to create an inclusive workplace where our people feel respected, heard, valued and connected no matter what background or experience. We welcome people from all walks of life and embrace unique perspectives.  

Are you nodding your head as you read this? Ready to roll up your sleeves and really make a difference? Apply now! We cannot wait to hear from you! 

As part of our recruitment process, all employees at NRMA Parks and Resorts are subject to mandatory pre-employment checks.  

• 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.
• 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. 

KEY RESPONSIBILITIES:

• Organise an assigned section and ensure it runs efficiently and productively.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. 
• Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
• Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
• Ensure all required tasks are competed accurately and within given time frames.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
• Ensure all kitchen equipment is kept in good working order.
• Ensure service equipment and storage areas are properly secured at the end of each shift.
• Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards.  Work with the F&B Service team and take corrective action where appropriate when standards are not met.
• Check all food is stored and handled as per current food health & hygiene (HACCP) regulations

Commis Chef - Waterfront Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Enhance your culinary skills with training and mentorship by experienced chefs.
• Amazing perks - check out our full benefits at the bottom of this ad

Sitting on the banks of the Maroochy River, The Waterfront Hotel is a central pillar of the community.

We've been a much loved institution for locals and visitors, a stone's throw away from the Sunshine Coast’s main strip and an hour from the heart of Brisbane.

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Waterfront Hotel!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

We are currently seeking a qualified and experienced Full Time - Chef de Partie to join our Pastry team. As a member of our culinary team, you will support the team with daily management and food preparation.

Experience in a range of different cooking styles and preparation techniques is essential, as is proven experience in supervision.

The Requirements

The successful candidate will possess

• Previous experience at a similar level in a hotel environment;
• Excellent technical skills;
• An energetic and proactive enthusiasm to further develop your culinary expertise; 
• Meticulous attention to detail in delivering consistently high quality dishes;
• Proven leadership skills to engage, motivate, coordinate and inspire a team;
• A team player who easily builds rapport with colleagues and guests alike;
• Ability to remain calm and professional under pressure in a busy fast-paced environment and 
• Flexibility to work a variety of shifts including nights, weekends and holiday periods. 

• 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.
• Report maintenance, hygiene and hazard issues.
• 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. 

Commis Chef - Waterfront Hotel

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Thrive in a supportive team that fosters passion and culinary growth.
• Amazing perks - check out our full benefits at the bottom of this ad

Sitting on the banks of the Maroochy River, The Waterfront Hotel is a central pillar of the community. We've been a much loved institution for locals and visitors, a stone's throw away from the Sunshine Coast’s main strip and an hour from the heart of Brisbane. here!

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Waterfront Hotel!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

Commis Chef - Belmont Tavern

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Work in a fun, busy kitchen environment with potential for progression
• Amazing perks - check out our full benefits at the bottom of this ad

The Belmont Tavern is located in Brisbane’s eastern suburb of Belmont. We offer an array of facilities and entertainment areas for everyone to enjoy. For customers looking for something to eat, make sure you dine in our Family Bistro.

Everyone’s welcome, come as you are
Whoever you are, whatever your title, we’re all on the same level!

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Belmont Tavern!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

Commis Chef - Pacific Pines Tavern

• Above HIGA Award Rates + Paid Overtime and Public Holiday rates
• Embark on your culinary journey with a world of flavor and career growth.
• Amazing perks - check out our full benefits at the bottom of this ad

On Hotham Drive overlooking the Pacific Pines Central Park, Pacific Pines Tavern sits in the heart of the Pacific Pines community, north of the Gold Coast.

There’s places to go, so dream big
We’re part of a big group that caters for big dreams. You can go places within ALH and beyond! 

Sound good? Read on.

This is a brilliant opportunity to become a Commis Chef at the Pacific Pines Tavern!

What you’ll do:

• Assist the senior chefs in preparing a variety of meals according to menu and orders
• Work efficiently to ensure timely delivery of dishes to guests.
• Comply with safety and health policies, procedure and role responsibilities as defined in the Safety and Health Responsibilities and Accountabilities procedure
• Setup and cleaning of kitchen

Due to operational growth, we are recruiting for Offshore Chef /Cooks to join the Sodexo Oil and Gas on a casual basis to support the increase in operational requirements. 

The point of hire as Perth, Western Australia, successful candidates will be deployed to various offshore operations within Sodexo's Oil & Gas portfolio across varied clients and rostering requirement. Working in a team environment, you will be required to demonstrate skills in a bulk cooking setting working across various functions within catering. 

Who are we looking for?

You will have previous experience in offshore or mining environment and exposure to following HACCP guidelines. If you have a passion for food, thrive in fast-paced environments delivering food to the highest of standards, have strong interpersonal skills and love working alongside a team, we want you! 

To be successful, you are required to have the following offshore and Marine certifications:

• Trade Certificate, Certificate III in Commercial Cookery
• BOSIET/FOET w/CAEBS (5750 or 5850 code)
• MSIC
• OGUK medical
• Escape Chute Training (EChute)
• Australian working rights
• CoST or STCW 95
• AMSA medical 

Due to our diverse operations, we have additional options to offer onshore chef opportunities which can be discussed in detail during the recruitment process. 

We offer a competitive salary, many development opportunities and a great recognition program!

How to apply?

Please apply with your resume detailing relevant employment experience and the valid offshore tickets and certificates required. Submit your application today and become part of the Sodexo family!

Why choose Sodexo?

Sodexo is a people business, employing over 400,000 people worldwide and thousands in Australia. For us, Indigenous employment is not just about giving you a job; it's about taking you on a career journey. Fully funded apprenticeships and traineeships, mentoring support, and access to development pathways are available to our Indigenous employees. Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. With us, you belong in a company that allows you to act with purpose and thrive in your own way. We are always looking for people to join our team and help us create a lasting impact on individuals, society, and the planet. 

Be part of one the largest and most diverse Chef teams in the country?

Are you a passionate culinary professional with a refined palate for French cuisine and a knack for exceptional leadership? Do you thrive in a fast-paced environment that blends à la carte excellence with bespoke event experiences? If you’re looking to take the next step in your career towards becoming an Executive Chef, we want to hear from you!

The Role:
As our Executive Sous Chef, you’ll be the right hand to our Executive Chef in leading a brigade of over 50 chefs with 5 direct reports, playing a vital role in leading the kitchen team and ensuring every dish exceeds expectations. You will manage day-to-day kitchen operations for both our à la carte offerings and high-profile events and focus on coaching and mentoring our up and coming chefs. This role is ideal for a skilled chef who is ready to develop into an Executive Chef position.

Key Responsibilities:

• Culinary Excellence: Lead the preparation and presentation of fine dining dishes, with a focus on traditional and modern French cuisine.
• Leadership & Team Management: Train, mentor, and inspire a diverse kitchen team, fostering a culture of collaboration and excellence.
• Menu Development: Collaborate with the Executive Chef to create innovative à la carte and event menus that align with our brand and seasonal offerings.
• Operational Management: Oversee inventory, ordering, and kitchen organization to maintain efficiency and minimize waste.
• Event Planning: Partner with the events team to deliver tailored culinary experiences for corporate gatherings, social and special occasions.
• Health & Safety: Ensure all culinary operations comply with health and safety regulations, possess in depth knowledge of HACCP and maintain a clean, organized kitchen.

• Please note the working hours for this role are 11:00pm - 07:00am
• 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.
• Assist with implementation and maintenance of Sofitel Brand Standards.
• Keep all working areas clean and tidy and ensure no cross contamination.
• Assist other departments wherever necessary and maintain good working relationships.
• Report maintenance, hygiene and hazard issues.
• Perform tasks within a timely manner.
• Contribute to Culinary revenue through effective food cost control.
• Lead Ambassadors by setting a positive example.
• Assist Senior Chefs with menu preparation and ensure adequate supplies are available for service.
• Monitor the productivity of other Ambassadors while also providing support at all times.
• Leads shifts while preparing food items and executing requests based on required specifications.