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 precincts
• 363 rooms with breathtaking views over Melbourne
• Exclusive Club Lounge that offers club guests that elevated French joie-de-vivre experience
• Sophisticated modern dining with vibrant contemporary French flair at No35 restaurant
• Unique signature cocktails & refined exclusive ambience at Atrium Bar on 35

• Assist the Pastry Chef and Sous Chef with large-scale production of desserts, pastries, and baked goods for outlets, conference & events, and room service

• Prepare mise en place in line with daily production schedules, function sheets, and forecasted volumes

• Follow established recipes, portion controls, and presentation standards to ensure consistency across all hotel outlets

• Support bulk production, plating, and finishing of desserts for service and events

• Maintain high standards of cleanliness, organisation, and food safety within the production kitchen at all times

• Adhere strictly to food safety, hygiene, allergen management, and WHS requirements

• Assist with stock rotation, labelling, storage, and temperature control in accordance with hotel standards

• Ensure correct and safe use of kitchen equipment, reporting any maintenance issues promptly

• Work effectively within a fast-paced, high-volume environment while meeting deadlines

• Collaborate closely with the wider pastry and kitchen brigade to ensure smooth daily operations

• Previous 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 goods

• Familiarity with large-scale production, batch cooking, or function/event preparation is highly regarded

• Working knowledge of food safety, hygiene, and allergen management practices

• Ability to follow recipes, production schedules, and instructions accurately

• Experience working within a structured kitchen brigade and under supervision

• Flexibility to work a rotating roster, including early mornings, weekends, and public holidays

• Must have full working rights

Opportunity to work at an iconic Melbourne luxury hotel

•Career opportunities within the Accor network – local and international

•Be trained to be able to work as a chef in any high level establishment

•Convenient CBD location

•Staff discounts for Accor accommodation and F&B

•Hospitality Award rates of pay