CDP's & Sous Chefs

Job Description

Company Description Welcome to Sofitel & House Made Hospitality , where two exceptional brands come together to set new standards in the Australian hospitality scene. Join a dynamic, rapidly growing team committed to innovation and excellence. We are currently seeking experienced CDPs and Sous Chefs to join us at our newly launched venues, Tilda and Delta Rue . Tilda : A recently hatted "Australian Grill" located on the ground floor of the newly renovated Sofitel Sydney Wentworth , Tilda is one of four exceptional venues within the precinct and adds to House Made Hospitality's evolving portfolio, which includes Lana , Grana , Martinez , and Promenade Bondi Beach . With a focus on local and seafood-inspired dishes, Tilda delivers exceptional dining from breakfast to dinner and operates all week long. It features a 110-seat dining space, including an intimate 12-person private dining room. After just one month in operation, Tilda has already become a buzzing, vibrant dining destination. Delta Rue : Situated on the fifth floor of Sofitel Sydney Wentworth , Delta Rue is a vibrant Vietnamese-French restaurant that blends the elegance of 1920s Hanoi with modern influences. Created by House Made Hospitality, the restaurant celebrates fresh, seasonal produce with a menu that expertly combines the bold flavours of Vietnamese and French cuisine. The dining room, seating 150 guests, spills onto a lush terrace accommodating an additional 60 diners. Job Description Assist the Head Chef and Executive Chef in the management of the kitchen team to maximise food profitability. Manage daily food service and on-site kitchen operations. Ensure that food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Assist the Executive Chef and Executive Sous Chef in developing new menus and concepts. Work closely with the Restaurant Manager to meet food and beverage operational objectives. Qualifications Requirements for the role Creative flair with current food trends. Thrive in a large, busy and fast-paced work environment with efficiency, organisation, time management and attention to detail. Committed and passionate about cooking with a strong focus on food quality and presentation. Ability to create recipe cards. Strong leadership with the ability to train team members. Hatted experience a plus. Sound knowledge in costings and rostering. Keen eye for detail. Strong communication skills, able to follow direction and work well in a team environment. A minimum of 3-4 years’ experience in a similar role. Additional Information Benefits, Rewards, Motivations Generous discounts from both House Made Hospitality and Sofitel groups. Progressive leave policies including birthday leave, exam leave and 10 weeks parental leave. Career Development: Work with and learn from industry experts - sharpen your skills and climb the ladder with us! #J-18808-Ljbffr