Senior Sous Chef at Accor

Melbourne, Victoria, Australia -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Safety, HACCP, Cost Control, Team Development, Menu Development, Communication, Time Management, Food Innovation, Guest Experience

Industry

Hospitality

Description

Company Description Mercure Melbourne Doncaster is a 183 room & suite hotel is Australia’s first of the next generation Mercure brand, introducing approachable elegance in an untouched pocket of the Eastern Suburbs. Featuring restaurant, indoor heated swimming pool, elite fitness centre, expansive outdoor terraces with views from the Yarra Ranges to the CBD and has six event spaces for up to 200 guests with dedicated outdoor terraces to provide seamless indoor/outdoor flow. We are a vibrant and forward-thinking hotel with a reputation for hosting exceptional conferences, meetings, and events. From corporate gatherings to high-energy incentives, we create moments that leave a lasting impact. Now, we’re looking for a talented individual to maximize our potential in the Conference & Events market and help us grow even more! Did you know that Mercure Melbourne Doncaster is the only venue in the Eastern Suburbs that you can have panoramic views of the Dandenong Ranges and Melbourne’s City Skyline?! Come on in and check them out! Job Description Are you a passionate, hands-on culinary leader ready to take the next step in your career? We are seeking an experienced Senior Sous Chef to support our Executive Chef in leading a dynamic, multi-outlet kitchen operation within a busy hotel and conferencing environment in Mercure Melbourne Doncaster This is an exciting opportunity to be part of Accor, a global hospitality leader, where innovation, people development and excellence in food are at the heart of everything we do. About the Role Reporting to the Executive Chef, you will play a key role in the day-to-day management of the kitchen, driving food quality, consistency, safety, cost control and team engagement across all outlets, conferencing and in-room dining (where applicable). You will lead by example, inspire a diverse culinary team, and ensure all food offerings reflect Accor brand standards while exceeding guest expectations. Key Responsibilities Support the Executive Chef in managing all kitchen operations, including conferencing and events Ensure compliance with HACCP, food safety, hygiene and WHS standards at all times Oversee food preparation, presentation and production to meet brand and quality benchmarks Drive food cost control, labour efficiency and inventory management Lead, coach and develop the kitchen team, fostering a positive and inclusive culture Assist with menu development, costings and innovation aligned with market trends Coordinate purchasing and supplier relationships Maintain strong communication with Food & Beverage and other hotel departments Champion Accor values, sustainability (ESG) initiatives and Heartist culture Qualifications Relevant culinary trade qualifications Minimum 3 years’ experience in a similar role within a 4–5 star hotel Flexibility to work across all areas, shifts and days of work. Sound knowledge of food cost control, HACCP and WHS requirements Proven ability to lead, coach and develop large, multicultural teams Strong organisational, time-management and communication skills Passion for food innovation, quality and guest experience Additional Information The Mercure brand is part of the Accor Group. As the global market leader, Accor Hotels offers a worldwide network of hospitality and tourism services, with a diverse portfolio of renowned brands. Just a few of the perks include: Ongoing Career and Professional Development Opportunities A Rewarding Work Environment Global Discounts on Hotel Accommodation & Food and Beverage Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

Support the Executive Chef in managing all kitchen operations and ensure compliance with food safety and hygiene standards. Lead and develop the kitchen team while driving food quality and cost control.