Job Title

Company Description Sofitel Melbourne On Collins, the ultimate luxury hotel escape in the heart of Melbourne city centre. Combining French elegance and modern luxury, curating dining experiences where our passionate chefs and mixologists delight our guest in a lively culinary experience whilst overlooking the city skyline. As a Hotel for the Arts, Sofitel Melbourne on Collins proudly champions culture and tradition with rotating art exhibitions and is immersed in the city''s thriving arts and entertainment scene.PROPERTY DETAILS 5-star luxury in the heart of the Melbourne''s shopping, theatre and business precincts363 rooms with breathtaking views over MelbourneExclusive Club Lounge that offers club guests that elevated French joie-de-vivre experienceSophisticated modern dining with vibrant contemporary French flair at No35 restaurantUnique signature cocktails & refined exclusive ambience at Atrium Bar on 35 Job DescriptionAssist the Pastry Chef and Sous Chef with large-scale production of desserts, pastries, and baked goods for outlets, conference &events, and room servicePrepare mise en place in line with daily production schedules, function sheets, and forecasted volumesFollow established recipes, portion controls, and presentation standards to ensure consistency across all hotel outletsSupport bulk production, plating, and finishing of desserts for service and eventsMaintain high standards of cleanliness, organisation, and food safety within the production kitchen at all timesAdhere strictly to food safety, hygiene, allergen management, and WHS requirementsAssist with stock rotation, labelling, storage, and temperature control in accordance with hotel standardsEnsure correct and safe use of kitchen equipment, reporting any maintenance issues promptlyWork effectively within a fast-paced, high-volume environment while meeting deadlinesCollaborate closely with the wider pastry and kitchen brigade to ensure smooth daily operations QualificationsPrevious experience working in a pastry kitchen, ideally within a hotel or high-volume production environment. Minimum 1 year post qualification.Basic experience in the preparation of pastries, desserts, and baked goodsFamiliarity with large-scale production, batch cooking, or function/event preparation is highly regardedWorking knowledge of food safety, hygiene, and allergen management practicesAbility to follow recipes, production schedules, and instructions accuratelyExperience working within a structured kitchen brigade and under supervisionFlexibility to work a rotating roster, including early mornings, weekends, and public holidaysMust have full working rights Additional Information Opportunity to work at an iconic Melbourne luxury hotelCareer opportunities within the Accor network local and internationalBe trained to be able to work as a chef in any high level establishmentConvenient CBD locationStaff discounts for Accor accommodation and F&BHospitality Award rates of payJob-Category: CulinaryJob Type: PermanentJob Schedule: Full-Time