Demi Chef – French Fine Dining, Growth & Perks

Sofitel; Adelaide; On-site; AUD 52,000 - 68,000; Full time

Benefits offered by this job

Discounted accommodation and F&B

Meal discounts at Sofitel Adelaide

Family & Friends accommodation deals

Learning programs through our Academie

Uniform provided

24h Employee Assistance Program

Opportunities to develop across the A|

CSR involvement

Job summary

Sofitel Adelaide is seeking a Demi Chef for Garçon Bleu to prepare and deliver French-inspired dishes with precision and flair. You’ll work closely with the Sous Chef and Chef de Partie to ensure top-quality food and presentation while supporting daily kitchen operations.

Ideal candidates have at least 2 years in high-end dining, thrive under pressure, and hold a Certificate in Commercial Cookery. French training is a plus.

Qualifications

• Minimum 2 years previous experience in a similar role, within high-end dining operations.
• Ability to work well under pressure in a fast-paced environment.
• A true love and passion for food and creating genuine memorable guest experiences.
• Certificate in Commercial Cookery Level.
• French training and fine dining experience an advantage.

Responsibilities

• Prepare and deliver high-quality, French-inspired dishes with precision and flair.
• Collaborate with the Sous Chef and Chef de Partie to maintain exceptional food quality and presentation.
• Support the smooth day-to-day operation of your kitchen section.
• Bring passion, attention to detail and a commitment to excellence to every dish.

Skills

High-end dining

Under pressure

Food passion

Education

Certificate in Commercial Cookery Level

French culinary training

Job description

Sofitel Adelaide is seeking a Demi Chef for Garçon Bleu to prepare and deliver French-inspired dishes with precision and flair. You’ll work closely with the Sous Chef and Chef de Partie to ensure top-quality food and presentation while supporting daily kitchen operations.

Ideal candidates have at least 2 years in high-end dining, thrive under pressure, and hold a Certificate in Commercial Cookery. French training is a plus.