Description
Join our team at Mercure London Bankside as a Sous Chef and be part of creating memorable moments for our guests. As a key member of our Kitchen team, you will support the Head Chef in leading the brigade, ensuring consistent delivery of high-quality dishes and smooth day-to-day kitchen operations.
About Us Mercure London Bankside is a hotel with 144 rooms, meeting rooms, bar, restaurant and fitness area. Our restaurant, Bistro Mirlot, is a cosy French restaurant located in the heart of the hotel, celebrated for its authentic French cuisine, warm atmosphere, and attention to detail.
Responsibilities As our next Sous Chef, you will:
- Assist in overseeing all aspects of the kitchen operation, ensuring quality, consistency and efficiency
- Support in managing, motivating and developing the kitchen team, including Commis Chefs and apprentices
- Lead by example during service, maintaining high standards and a positive team culture
- Prepare and present high-quality dishes in line with hotel and brand standards
- Organise workflow to meet service demands, including à la carte, group bookings and events
- Support stock control, ordering, and cost management to meet departmental targets
- Assist with rotas, deliveries and invoice processes where required
- Minimise food waste and contribute to sustainable kitchen practices
- Ensure full compliance with hygiene, HACCP, health & safety and environmental standards
- Take responsibility for the kitchen in the absence of the Head Chef
Benefits As part of our team, you will have access to:
- Free night stays in our UK hotels and 50% discount in any Accor Restaurant (T&C Applies)
- Discounted hotel rates all over the world in Accor Hotels
- Continuously learn and develop yourself with our Accor Academy
- Support your wellbeing in your professional and personal lives
- Grow your experience anywhere. Explore limitless opportunities across 5000 hotels in over 100 countries
- Participate actively in initiatives to build a more inclusive and sustainable world
Requirements
- 3–5 years’ experience in a professional kitchen
- Previous supervisory or team leadership experience
- Excellent leadership, communication, and training skills
- Strong organisational skills and ability to manage a high-pressure kitchen environment
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