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 in a kitchen that cherishes and nurtures innovation, creativity and fresh ideas.
The Sous Chef at Sofitel Brisbane Central is a key member of the kitchen brigade and works closely with the Executive Chef, Executive Sous Chef, Director of Food and Beverage, management 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, as well as support and leadership to the wider kitchen brigade.
Focused on delivering a luxurious style of cuisine that is best in class and able to look at menus through a French lens in line with the Sofitel brand, the successful candidate will 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 and 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 efficient and effective staffing of the kitchen to ensure financial and service targets are achieved
- Perform administrative duties to achieve a safe, compliant, effective kitchen operation.
