Established in 1872, Hotel Sorrento is an iconic establishment that has been welcoming locals and visitors for decades. As a third-generation family business, Hotel Sorrento prides itself on offering the very best of the Mornington Peninsula. With two restaurants, four bars, conference facilities, and luxury accommodation, the venue has something for everyone.
The culinary experience at Hotel Sorrento is designed and curated by award-winning Chef George Calombaris, focusing on local produce, and combining new and innovative dishes with your favourite classics.
Job Overview:
As a Chef, you play a pivotal role in ensuring culinary excellence, enhancing the dining experience for guests, and being a part of a positive and collaborative working atmosphere.
Key Objectives:
Quality Food Preparation: Chefs are responsible for ensuring that all dishes leaving the kitchen meet high standards of taste, presentation, and nutritional value.
Menu Development: Creating menus that are innovative, balanced, and appealing to customers while also considering factors such as seasonality, ingredient availability, and cost-effectiveness.
Kitchen Management: Efficiently managing the kitchen staff, organizing workflows, and maintaining a clean and safe working environment.
Cost Control: Managing food costs by minimizing waste, optimizing portion sizes, and sourcing ingredients effectively without compromising quality.
Training and Development: Providing guidance and training to kitchen staff to ensure consistency in food preparation techniques and adherence to safety and hygiene standards.
Customer Satisfaction: Ensuring that customers have an exceptional dining experience by consistently delivering high-quality food and excellent service.
Creativity and Innovation: Continuously experimenting with new ingredients, cooking techniques, and flavor combinations to keep the menu fresh and exciting.
Adaptability: Being able to adapt to changes in customer preferences, dietary restrictions, and culinary trends while still maintaining the restaurant's identity.
Time Management: Effectively managing time to ensure that dishes are prepared and served promptly, especially during busy periods.
Communication: Communicating effectively with front-of-house staff, suppliers, and management to coordinate operations and address any issues that may arise.
Skills and Qualifications:
Proven experience as a Chef or similar role in a luxury hotel or upscale diningenvironment.
Trade qualified with at least two years of experience.
Proficient knowledge of various cuisines, culinary techniques, and current foodtrends.
Exceptional communication skills.
Ability to thrive in a fast-paced, high-pressure hotel environment.
Strong organisational and time-management abilities.
Benefits:
Work under established and inspiring leadership.
Stunning purpose-built space with a community feel.
Access to our ‘friends and family’ dining discount.
Onsite parking and accommodation available.
Career growth and development opportunities.
Salary - $70, 000 - $80, 000 + superannuation
The culinary experience at Hotel Sorrento is designed and curated by award-winning Chef George Calombaris, focusing on local produce, and combining new and innovative dishes with your favourite classics.
Job Overview:
As a Chef, you play a pivotal role in ensuring culinary excellence, enhancing the dining experience for guests, and being a part of a positive and collaborative working atmosphere.
Key Objectives:
Quality Food Preparation: Chefs are responsible for ensuring that all dishes leaving the kitchen meet high standards of taste, presentation, and nutritional value.
Menu Development: Creating menus that are innovative, balanced, and appealing to customers while also considering factors such as seasonality, ingredient availability, and cost-effectiveness.
Kitchen Management: Efficiently managing the kitchen staff, organizing workflows, and maintaining a clean and safe working environment.
Cost Control: Managing food costs by minimizing waste, optimizing portion sizes, and sourcing ingredients effectively without compromising quality.
Training and Development: Providing guidance and training to kitchen staff to ensure consistency in food preparation techniques and adherence to safety and hygiene standards.
Customer Satisfaction: Ensuring that customers have an exceptional dining experience by consistently delivering high-quality food and excellent service.
Creativity and Innovation: Continuously experimenting with new ingredients, cooking techniques, and flavor combinations to keep the menu fresh and exciting.
Adaptability: Being able to adapt to changes in customer preferences, dietary restrictions, and culinary trends while still maintaining the restaurant's identity.
Time Management: Effectively managing time to ensure that dishes are prepared and served promptly, especially during busy periods.
Communication: Communicating effectively with front-of-house staff, suppliers, and management to coordinate operations and address any issues that may arise.
Skills and Qualifications:
Proven experience as a Chef or similar role in a luxury hotel or upscale diningenvironment.
Trade qualified with at least two years of experience.
Proficient knowledge of various cuisines, culinary techniques, and current foodtrends.
Exceptional communication skills.
Ability to thrive in a fast-paced, high-pressure hotel environment.
Strong organisational and time-management abilities.
Benefits:
Work under established and inspiring leadership.
Stunning purpose-built space with a community feel.
Access to our ‘friends and family’ dining discount.
Onsite parking and accommodation available.
Career growth and development opportunities.
Salary - $70, 000 - $80, 000 + superannuation
