Demi Chef – Luxury Hotel Kitchen, Multi-Outlet Roles

Sofitel; Sydney; On-site; AUD 55,000 - 72,000; Full time

Benefits offered by this job

Accommodation benefits

Dining benefits

Job summary

Sofitel Sydney Darling Harbour invites applications for a Demi Chef to join our busy culinary team. You will work across multiple outlets—Atelier, Club Millésime, Le Rivage, Breakfast, In-Room Dining, Esprit Noir and Champagne Bar—preparing and presenting dishes to Sofitel standards.

You will build your skills in a fast-paced, high-volume kitchen, maintain HACCP, support senior chefs, and contribute to a positive, collaborative service culture.

Qualifications

• Experience in fast-paced, high-volume kitchen environments.
• Strong understanding of food preparation, cooking techniques and kitchen operations.
• Excellent teamwork and communication skills.
• Understanding of HACCP and food safety standards.

Responsibilities

• Prepare, cook and present dishes across multiple outlets in line with recipes and Sofitel standards.
• Support daily preparation, mise en place and service requirements across assigned sections.
• Maintain consistency, quality and presentation of every dish.
• Follow recipes, portion controls and plating standards accurately.
• Assist with service across breakfast, lunch and dinner as rostered.
• Work collaboratively with Chefs and the culinary team to ensure smooth service.
• Maintain high standards of food safety, hygiene and cleanliness.

Skills

High-volume kitchen experience

Food safety HACCP knowledge

Teamwork and communication

Australian working rights

Education

Certificate III in Commercial Cookery

Job description

Sofitel Sydney Darling Harbour invites applications for a Demi Chef to join our busy culinary team. You will work across multiple outlets—Atelier, Club Millésime, Le Rivage, Breakfast, In-Room Dining, Esprit Noir and Champagne Bar—preparing and presenting dishes to Sofitel standards.

You will build your skills in a fast-paced, high-volume kitchen, maintain HACCP, support senior chefs, and contribute to a positive, collaborative service culture.