Demi Chef

Job Description

A career that lets your passion shine:

• Prepare and present menu items with creativity, precision and flair, reflecting Sofitel's luxury standards and French-inspired cuisine with local influences.

• Organise and execute mise en place for your assigned kitchen section, ensuring ingredients are fresh, preparation is efficient and service runs seamlessly.

• Execute dishes during service with consistency and attention to detail, maintaining exceptional standards of flavour, presentation and portion control.

• Assist senior chefs with menu development, tastings and recipe documentation to ensure consistency and support culinary innovation.

• Coordinate workflow and delegate tasks within your section to support timely preparation, smooth service and operational efficiency.

• Monitor food quality, ingredient freshness and stock levels, following First In, First Out (FIFO) procedures and minimising waste.

• Supervise and mentor Commis Chefs and apprentices, sharing technical knowledge and fostering a collaborative, professional kitchen environment.

• Assume responsibility for kitchen operations in the absence of senior chefs when required, maintaining continuity of service and upholding established standards.

• Collaborate with other kitchen sections, the Food & Beverage team and Stewarding to ensure effective communication, equipment readiness and seamless service delivery.

• Maintain impeccable kitchen hygiene, sanitation and food safety standards in accordance with HACCP requirements and hotel procedures.

• Support the safe operation and maintenance of kitchen equipment, promptly reporting faults, hazards or maintenance requirements.

• Lead by example through professionalism, composure under pressure and a commitment to continuous learning and culinary excellence.

Qualifications

What you will bring to the role:

• Certificate IV in Commercial Cookery or an equivalent qualification.

• A demonstrated passion for culinary excellence, with an appreciation for refined gastronomy and French-inspired cuisine.

• Strong technical cooking skills, with the ability to deliver consistent food quality, flavour and presentation.

• Experience organising a kitchen section, coordinating mise en place and maintaining efficient service workflows.

• The ability to guide and support junior team members while contributing to a positive and collaborative kitchen culture.

• Sound knowledge of food safety, hygiene, stock rotation and safe kitchen practices.

• Strong organisational skills, resilience under pressure and a willingness to receive feedback, develop professionally and grow within Sofitel.

Additional Information

Thrive in Our Sofitel Gold Coast Broadbeach Community

• Competitive salary package with comprehensive benefits

• Complimentary lunch daily, dry cleaning and on-site secure parking in the heart of Broadbeach

• Celebrate your work anniversary with a complimentary Sofitel luxury stay and breakfast for two, plus a paid day off on your birthday

• Generous discounts on accommodation, dining and lifestyle experiences across Accor's global portfolio

• Tailored recognition and reward programs, with both pop-up and large-scale employee events every month

• Ongoing culinary training, mentoring and career development opportunities across Sofitel and Accor

• An inclusive and supportive kitchen culture where your creativity, technical expertise and leadership contribute to memorable guest experiences

Full Australian working rights are required for this role. Flexibility to work across a seven-day operation, including weekends and public holidays, is essential to meet the operational requirements of our hotel.

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.