Sous Chef at Accor

, Queensland, Australia -

Full Time

Start Date

Immediate

Expiry Date

09 Mar, 26

Salary

0.0

Posted On

09 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Time Management, Food Safety, Cost Control, Recipe Standards, Presentation Standards, Team Collaboration, Mise-en-Place Preparation, Menu Creation, Stock Rotation, HACCP Knowledge, Food Hygiene, Self-Improvement, High-Pressure Environment

Industry

Hospitality

Description

Company Description 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. Job Description 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. Qualifications 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 Display an on-going commitment to learning and self-improvement Additional Information Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. With 5400+ Hotels across 110+ countries, the opportunities are endless! Learn your Way - Access to our Accor Academy so you can learn while you earn! Work Your Way - Flexibility to ensure a work life balance! Incredible Accor Heartist Benefits - including discounted Food & Beverage + Accommodation worldwide Accor's refer-a-friend bonus Accor's Parental Leave Scheme Access to our Employee Assistance Program #workyourwaytoleadership #accorcareers #accorlivelimitless #accorhotels #itsgoodtobeus #benefitsyourway

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities

The Sous Chef will work collaboratively with the Executive Chef to lead the kitchen team and assist with tasks such as ordering and timesheet approvals. They will also maintain food hygiene standards and participate in menu creation.