Sous Chef at Accor
Darwin, Northern Territory, Australia -
Full Time


Start Date

Immediate

Expiry Date

11 Oct, 25

Salary

0.0

Posted On

11 Jul, 25

Experience

3 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Leadership, Cost Control, Accountability

Industry

Hospitality

Description

Company Description
Mercure Darwin Airport Resort & Novotel Darwin Airport Hotel are conveniently located just a few steps away from the airport and a short 15-minute drive from the vibrant Darwin CBD, the Hotels offer a prime location for both business and leisure travellers.
Be a part of this Journey…
Airport Development Group (ADG) has made a significant investment of $25 million to transform the properties into a world-class destination. The major redevelopment project includes a range of upgrades to enhance the guest experience.
The existing accommodation and facilities have undergone significant enhancements, ensuring a comfortable and enjoyable stay for the guests. We are excited to introduce a brand new lagoon pool, where you can relax and soak up the tropical vibes. Additionally, a poolside restaurant has been added, providing a delightful dining experience in a stunning setting.
The extensive new tropical gardens create a serene and inviting atmosphere, offering a wonderful base from which to explore all the remarkable attractions and natural beauty that the Top End has to offer.
Job Description
We are seeking a skilled and driven Sous Chef to support the pre-opening and operational rollout of our new multi-brand resort dining offer at Darwin Airport.
This is a key leadership position, working alongside the Executive Chef to ensure a seamless launch and long-term success across multiple outlets, including a full-service restaurant, grab-and-go, pool bar, and conferencing.
You’ll bring a structured, hands-on approach to operations while supporting menu implementation, team development, and kitchen efficiency across Novotel, Mercure & Ibis properties. A background in fast-paced restaurant kitchens will be a strong advantage.

Qualifications

  • Relevant culinary trade qualifications.
  • Minimum 3 years in a Sous Chef or Head Chef role within a hotel or restaurant.
  • Demonstrated experience in kitchen operations, team leadership, and cost control.
  • Background in both hotel food production and a la carte service is highly regarded.
  • Pre-opening or rebranding experience a strong bonus.
  • Clear communicator with strong attention to detail, task planning, and accountability.

Additional Information

Responsibilities

Please refer the Job description for details

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