We are looking for a creative and experienced, guest focused culinary leader. We seek a leader who thinks outside the box, striving for success to lead our culinary team in the delivering of in-room dining, conference and events catering, lobby bar Déjà vu and in-house restaurant Garcon Bleu.
What you will be doing:
- Be responsible for the development of our Food & Beverage concept at Sofitel Adelaide and signature restaurant Garcon Bleu.
- Lead, train and develop a high performing team
- Be accountable for the food safety, food quality and cost management while supporting and maintaining kitchen operational standards
- Developing and maintaining effective relationships with suppliers.
- Striving to create peak moments with our guests and team members, making everyone feel welcome and feel valued
