Pastry Sous Chef

AccorHotel

Melbourne, VIC, Australia permanent

Posted: March 5, 2026

Quick Summary

Sous Chef at Sofitel Melbourne On Collins, a luxurious hotel in the heart of Melbourne, requires a skilled pastry chef with a passion for French cuisine and a team-oriented approach. The successful candidate will oversee the preparation and presentation of fine pastries and desserts, working closely with the executive chef to create a unique dining experience for guests. This is a high-pressure role that requires attention to detail and a strong culinary background.

Required Skills

Job 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 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

Demonstrate full ownership of the Pastry operation by overseeing menu design, presentation, quality, cost control, labour management, training, and daily execution. Support the Pastry Chef in leading the brigade through hands-on supervision, intelligent rostering, stock management, and waste reduction to achieve food and labour cost targets.

Contribute to menu development, recipe creation, costing, and compliance with hotel standards, ensuring consistent quality, freshness, and innovation. Maintain food safety, EMS standards, and support the SMOC Food Philosophy.

Lead team development through appraisals, training, effective use of systems (INES, SmartRecruiter, Performance Reviews, HumanForce), and foster a positive, collaborative work environment. Ensure clear communication across kitchen, stewarding, and front-of-house teams to deliver an exceptional guest experience, while proactively managing risks and operational requirements

• Minimum of 5-7 years of experience in Pastry, with at least 2+ years in a senior role (Junior Sous Chef or Sous Chef)
• Proven track record in high-volume, fast-paced environments in Pastry sections across banquets or large event catering

• Experience in managing teams

• Passion for excellence and innovation in food

• Strong sense of ownership and accountability

• HACCP or Food Hygiene & Safety Training

We offer our Heartists:

• Build a career with the largest hotel group in the Pacific
• Central accessible location in Melbourne's CBD
• Laundered uniforms
• Complimentary hotel stay package for your work anniversary
• Worldwide employee and family and friends benefits at Accor Hotels

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