As a Commis Chef at Sofitel Brisbane Central, you will have the opportunity to choose where you practise your culinary skills, as we offer positions across various kitchens including: A la Carte; Pastry; Cold Larder; and Production. Our kitchens service multiple hotel outlets and services such as breakfast, lunch, dinner, in-room dining, buffet, patisserie, meetings, events and the Club lounge.
With state-of-the-art kitchens catering to all areas of food production, we encourage you to tell us your passion and we’ll develop a culinary career plan for you!
Key Responsibilities:
- Assist in the preparation and cooking of dishes according to the established recipes and standards.
- Support the senior chefs in maintaining high standards of food presentation and quality.
- Perform basic kitchen tasks, such as chopping, peeling, and cleaning, to ensure efficient kitchen operations.
- Help in managing inventory by properly storing and handling ingredients and supplies.
- Adhere to all food hygiene and safety regulations, ensuring a clean and organized work area.
- Participate in team meetings and training sessions to continuously improve culinary skills and knowledge.
- Collaborate with kitchen staff to maintain a positive and productive work environment.
