Cafe Breakfast Chef Mercure Sydney Manly Warringah

Accor is the world’s largest and fastest-growing hotel group with a network of more than 5,000 properties in over 90 countries. We are far more than a worldwide leader. Globally, we are more than 260,000 hospitality experts placing people at the heart of what we do and nurturing real passion for service and achievement beyond limits.

Located in the sunny suburb of Brookvale just off Pittwater Road, Mercure Sydney Manly Warringah is just a short drive away from Manly beach and Warringah Mall. Hop on a quick ferry into Sydney CBD or experience Manly's collection of bars and restaurants.

Mercure Sydney Manly Warringah has 120 guest rooms, restaurant, all day dining, a small meeting room and secure parking. 

With direct report to the Hotel General Manager your responsibilities will include:

• Working mainly the breakfast shifts or ad-hoc lunches/dinners as required.
• Actively contributing to the menu planning process and execution.
• Controlling food and wage costs, ensuring they come in on budget.
• Assisting in event planning and execution.
• Through your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products.
• Implementing the hotel and department regulations, policies and procedures.
• Providing information on menu items to members of the events team and floor operations team so they can confidently advise guests when required.
• Maintaining industry knowledge and staying abreast of industry trends and dietary developments.
• Actively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area.

Your Skills and experience include:

• Previous experience as a Chef, with a focus on breakfast cuisine preferred.
• Strong leadership and organizational skills, with the ability to manage the kitchen and team effectively.
• Culinary degree or equivalent experience in a high-volume kitchen.
• Flexible and adaptable approach, willing to work as part of a kitchen team to ensure our guests have a great dining experience.
• Ability to remain calm and level-headed whilst working under pressure in a fast-paced environment whilst maintaining high and consistent. attention to detail and standards.
• Strong communication, organisational skills and grooming standards
• Ability to build effective relationships with other departments, suppliers, etc.
• Outstanding work ethic with the flexibility to work rotating rosters and shifts.
• Well versed in all aspects of Food Hygiene, HACCP and OH&S to ensure safe working practices are followed within the kitchen.
• Prior experience training and developing junior chefs, helping to create a legacy of learning reflected in the production of quality food.
• Relevant Trade qualifications.
• Currently hold a Food Safety Supervisor certificate or willing to obtain one
• Must be available for 38hrs per week working a rotating roster including early mornings, weekends & public holidays

What’s in it for you

• Direct report to Hotel General Manager and Portfolio Director of Food and Beverage
• Ability to really contribute and feel pride in knowing you have made a difference to the greater good of the Hotel Operation
• Work alongside passionate industry professionals