Total 7 commis chef job vacancies in sa adelaide northern adelaide

What you will be doing:

• Prepare mis-en place as required.
• Participate in creating various exciting menu items.
• Ensure strict stock rotation and minimum wastage.
• Keep all working areas clean and tidy and ensure all equipment is maintained.

A career that lets your passion shine:

As Pastry Demi Chef, you'll craft exquisite desserts, perfecting your skills daily alongside experienced professionals. You'll explore new techniques, innovate with flavours, and delight our guests with every creation. Gain invaluable experience, grow professionally, and infuse your unique style into each dish, making every dessert a memorable experience for our guests.

• Helps provide smooth running services and a high standard of production by managing his/her section,
• Works autonomously to produce dishes in compliance with cooking instructions,
• Supervises the commis chefs' work,
• Is responsible for the organisation, coordination and service for one area of the kitchen,
• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand,
• Ensures that dishes are well presented, of a high standard and at the right temperature,
• Delivers dishes in good time to suit guests' wishes,
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise,
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests,

Ready for a sizzling career move? You will play a pivotal role in our kitchen, working alongside a fantastic team. The food you prepare, cook and serve leaves our guests wanting more.

What you will be doing:

• Hands on supervision of the restaurant, to ensure a high-quality product is produced consistently
• Ensure the highest possible standard of hygiene is practiced and maintained to meet Health & Safety regulations
• Actively share ideas, opinions and suggestions to improve the kitchen environment and menus
• Maintain food costs at budgeted levels by careful preparation, service and storage of food product
• Communicate effectively with the rest of the team and thrive for guest feedback

What you will be doing:

• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus, according to property recipes and standards
• Ensure that mis-en-place is completed in an efficient and timely manner
• Actively share ideas, opinions and suggestions to improve menus and processes
• Monitor stock and kitchen supplies
• Communicate effectively with the kitchen and Food & Beverage service teams

What you will be doing:

• Actively share ideas, opinions and suggestions to improve the environment and menus
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Oversee food preparation, ensuring stock levels are adequate for efficient service periods
• Monitor stock and kitchen supplies
• Train, develop and mentor junior team members
• Communicate effectively with the kitchen and Food & Beverage service teams

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