Job Description The Banquets, Conference and Events Chef at Elysium Noosa plays a pivotal role in delivering exceptional culinary experiences for every occasion. This position embodies our commitment to creative excellence, seamless service, and events that leave a lasting impression on our guests. You will oversee the preparation and execution of all banquet, conference, and event menus, ensuring dishes are presented beautifully, served efficiently, and meet the highest standards of quality and consistency. Working closely with our Events and Food & Beverage teams, you will tailor menus to suit each occasion and guide your kitchen team to deliver every service with precision and pride. This role requires exceptional organisational abilities, strong leadership, and a calm, solutions-focused approach under pressure. Experience in large-scale catering, functions, or hotel event operations is highly valued, along with a passion for teamwork and a genuine care for guest satisfaction. Maintain immaculate workstations, upholding the highest hygiene standards and ensuring zero cross-contamination. Collaborate effortlessly with all departments, building strong, positive working relationships. Support the Chef de Partie and senior chefs across all banquet operations while developing your culinary skills. Operate your allocated section with pride, ensuring smooth, productive service for large-scale events. Demonstrate solid knowledge of fundamental cooking techniques across meats, seafood, vegetables, starches, and desserts. Prepare, cook, and plate banquet menu items to perfection, following recipe cards and Sofitel brand standards every time. Report any maintenance, hygiene, or safety concerns promptly. Stay aware of departmental goals and contribute actively to team success. Assist senior chefs with banquet menu prep and ensure mise en place levels are always ready for service. Uphold all brand, service, and food presentation standards throughout every shift.
