Sous Chef

Mercure; North Canberra; On-site; AUD 70,000 - 85,000; Full time

Job summary

Mercure North Canberra is seeking an ambitious Sous Chef to bring their culinary expertise and help develop our Kitchen Team under the guidance of the Executive Chef. This is a full-time position.

You will lead culinary operations, design and produce creative menus, and manage conferencing events and daily hotel operations while upholding strict hygiene and safety standards.

Qualifications

• Minimum 2 years' hands-on sous chef experience in hotel kitchens.
• Strong knowledge of food safety regulations.
• Ability to manage budgets and cost controls.
• Experience in menu development with Executive Chef.
• Excellent interpersonal skills for team and supplier relations.

Responsibilities

• Assist in leading the kitchen team toward culinary excellence within budgeted guidelines.
• Collaborate with the Executive Chef to design and produce creative menus.
• Manage conferencing events and daily operations, including outlets and in-room dining.
• Enforce hygiene, health and safety standards per HACCP regulations.
• Implement cost control measures and foster a learning-oriented environment.

Skills

Culinary expertise

Team leadership

Food safety knowledge

Interpersonal skills

Inventory management

Training

Financial acumen

Customer service

Education

Trade qualifications

Job description

We are seeking an ambitious Sous Chef who is able to bring their own culinary expertise and use it in the development of our Kitchen Team. This is a full time position.

• Reporting to the Executive Chef, you will assist in leading the kitchen team toward culinary excellence by ensuring a high standard of food preparation & production within budgeted guidelines;
• Collaborate with our Executive Chef to design and produce creative & innovative menus to establish our leadership in the local food industry;
• Manage conferencing events and daily operations, including outlets and in-room dining services, ensuring we meet the expectations of guests & event organisers;
• Enforce strict hygiene, health, and safety standards, adhering to Hazard Analysis and Critical Control Point regulations;
• Implement cost control measures, showcase diverse culinary techniques, and foster a learning-oriented work environment to enhance quality.

Qualifications

• Culinary expertise with relevant trade qualifications;
• Minimum of 2 years' hands-on experience in hotel culinary settings as a sous chef;
• Exceptional interpersonal skills for team and supplier relationships;
• Profound knowledge of food safety regulations;
• Proficiency in inventory management, training, financial acumen, and unwavering commitment to superior customer service;