Breakfast Chef de Partie - Lead & Guest Experience

SOFITEL; Melbourne; On-site; AUD 55,000 - 65,000; Full time

Benefits offered by this job

Laundered uniforms

Complimentary hotel stay package for你的

Worldwide employee and family and朋友s?

Job summary

Sofitel Melbourne on Collins is seeking a Breakfast Chef de Partie to lead the breakfast kitchen in No35 restaurant, delivering iconic French-inspired dishes with energy, consistency and luxury at the start of guests’ day.

You will manage the live cooking station, develop buffet offerings, mentor junior chefs, ensure food safety and high presentation standards, and work closely with the wider culinary team to maintain a seamless service.

Qualifications

• Certificate III in Commercial Cookery or equivalent culinary qualification.
• Minimum 3–5 years' post-apprenticeship culinary experience in hotel, resort or high-volume hospitality.
• Experience in breakfast buffet operation with high guest volumes.
• HACCP knowledge and kitchen hygiene standards.
• Experience leading a section and developing junior chefs.
• Excellent organisational skills and ability to perform in a fast-paced service.

Responsibilities

• Lead the breakfast kitchen section, ensuring food is prepared and presented to the highest standards.
• Bring buffet offerings to life with fresh, delicious dishes and presentation focus.
• Engage with guests, responding to requests and creating a welcoming dining experience.
• Lead, support and motivate the team for a seamless breakfast service.
• Maintain food safety, hygiene and kitchen organisation; collaborate with the broader culinary team.

Skills

Team leadership

Guest interaction

Attention to detail

Organisation

Education

Certificate III in Commercial Cookery

Job description

Sofitel Melbourne on Collins is seeking a Breakfast Chef de Partie to lead the breakfast kitchen in No35 restaurant, delivering iconic French-inspired dishes with energy, consistency and luxury at the start of guests’ day.

You will manage the live cooking station, develop buffet offerings, mentor junior chefs, ensure food safety and high presentation standards, and work closely with the wider culinary team to maintain a seamless service.