Sous Chef

About the Mercure brand

Mercure Hotels offer so much more than a place to find comfort and sleep –they are a portal to discovery, a springboard to exploration. Since its founding in 1973, Mercure has made it its mission to enlighten guests to the treasures of the location they are in. The network prides itself on offering high-quality standards with a true take on locality. From the moment guests arrive –– in one of our 950+ Hotels across 60+ countries –they are instantly immersed in a locally inspired atmosphere. Everything from the decorative design to a passion for local food and beverage discoveries is rooted in the unique features of each destination.

About Mercure Brisbane Spring Hill 

The Mercure Brisbane Spring Hill is located on the central city fringe, just minutes from the CBD, Brisbane River, Suncorp Stadium and public transport.  Overlooking the city skyline and Roma St Parklands, the Hotel features 179 spacious guest rooms with generous open-aired balconies, modern amenities, an outdoor swimming pool, fitness room, and an alfresco-style restaurant and bar.

Reporting to the Executive Chef, this is a great opportunity to help lead our Kitchen department.

Your duties and responsibilities include but are not limited to:

• Work collaboratively with the Executive Chef to lead the kitchen team, and assist with general tasks such as ordering, timesheet approvals (within Award provisions), and representing the Kitchen team at Hotel meetings.
• Maintain excellent recipe and presentation standards as well as cost control for all food items.
• Prepare mise-en place as required.
• Participate in creating various exciting menu items.
• Ensure strict stock rotation and minimum wastage.
• Maintain Accor’s high standards in food hygiene and quality, with a working understanding of and the ability to maintain food safety standards and HACCP, in addition to ALLSafe.

• Trade qualification (minimum Certificate III Commercial Cookery) with relevant experience in a similar role
• Display a genuine passion for food and high standards in production and presentation
• A strong understanding of and the ability to maintain food safety standards
• Excellent communication and time-management skills
• Excellent leadership skills and the ability to work collaboratively with a team of kitchen staff in a high-pressure environment
• https://careers.accor.com/global/en/job/sous-chef-in-mercure-brisbane-spring-hill-spring-hill-australia-jid-77872