Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef supports the Executive Chef in managing daily kitchen operations at Mercure Brisbane Spring Hill. Requirements typically include commercial cookery qualifications, several years of professional kitchen experience, strong food preparation and cooking skills, and knowledge of food safety, hygiene, allergen control, and workplace health standards. The successful candidate is expected to supervise kitchen staff, maintain consistent quality and presentation, assist with menu planning, control stock and wastage, manage service during busy periods, and work effectively across changing shifts, including weekends and public holidays. Leadership, organisation, reliability, creativity, and a calm approach under pressure are important.

About the employer

Mercure is Accor’s midscale hotel brand, offering locally inspired hospitality in destinations around the world. Mercure Brisbane Spring Hill is located close to Brisbane’s central business district, hospitals, transport links, and major city attractions. The hotel serves business and leisure travellers and operates within Accor’s international network, providing structured standards, training, career development, and employee benefits. Accor is one of the world’s leading hospitality groups, with brands spanning economy, midscale, premium, luxury, lifestyle, and extended-stay accommodation. Its portfolio includes hotels, restaurants, bars, and meeting facilities across many countries. Employees may benefit from opportunities to transfer within the group, access discounted stays, and develop careers through a broad range of hospitality functions.