Commis Chef — Conference & Events Kitchen Mastery

SOFITEL; City of Melbourne; On-site; AUD 42,000 - 54,000; Full time

Benefits offered by this job

Access to Accor HEARTIST benefits

Career opportunities with a global-lea

Job summary

Sofitel Melbourne on Collins in the heart of Melbourne is seeking a passionate Commis chef to thrive in a fast-paced luxury kitchen, delivering dishes to brand standards and supporting a high-performing team.

You will run your section, monitor stock, mentor apprentices, and collaborate across stations while upholding food safety and impeccable hygiene. Flexibility for rotating rosters including mornings, evenings, weekends and public holidays is expected.

Qualifications

• Trade qualified with 1 year kitchen experience preferred.
• Experience in restaurant or hotel environment is advantageous.
• Demonstrate creativity and flair in menu design.
• Able to work various rostered shifts.
• Understanding of safety and manual handling requirements.
• Remain calm and effective in high-volume work situations.
• Be a good team player; assist co-workers without being asked.
• Flexibility to work a rotating roster including mornings/evenings, weekends and public holidays.

Responsibilities

• Run your section with confidence, efficiency and consistency.
• Prepare and cook high-quality dishes to recipe and brand standards.
• Support smooth service with strong organisation and a sense of urgency.
• Monitor stock, minimise waste and maintain cost awareness.
• Mentor and support apprentices and junior chefs.
• Collaborate across kitchen sections to deliver outstanding guest experiences.
• Maintain impeccable food safety, hygiene and kitchen standards.

Skills

Teamwork

Creativity

Attention to detail

High-volume service

Food safety

Education

Trade certificate

Job description

Sofitel Melbourne on Collins in the heart of Melbourne is seeking a passionate Commis chef to thrive in a fast-paced luxury kitchen, delivering dishes to brand standards and supporting a high-performing team.

You will run your section, monitor stock, mentor apprentices, and collaborate across stations while upholding food safety and impeccable hygiene. Flexibility for rotating rosters including mornings, evenings, weekends and public holidays is expected.