Location
London

Hours
Full Time

Salary
£18.49 per hour + Service Charge

About the Role
Join a hotel that is part of the Accor network, a global leader with over 45 brands, 5,500 hotels, and 10,000 restaurants worldwide. At Mercure London Bankside, Bistro Mirlot offers an authentic French dining experience in the heart of London. As Junior Sous Chef, you will be a key member of the kitchen team, supporting the Head Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This role offers rewarding challenges and opportunities for personal and professional growth within a welcoming and dynamic environment.

Responsibilities include assisting in overseeing all kitchen operations to maintain quality, consistency, and efficiency; supporting the management, motivation, and development of the kitchen team including Commis Chefs and apprentices; leading by example during service to uphold high standards and a positive team culture; preparing and presenting dishes in line with hotel and brand standards; organising workflow to meet service demands including à la carte, group bookings, and events; supporting stock control, ordering, and cost management; assisting with rotas, deliveries, and invoice processes; minimising food waste and contributing to sustainable kitchen practices; ensuring full compliance with hygiene, HACCP, health & safety, and environmental standards; and taking responsibility for the kitchen in the absence of the Head Chef.

Our hotel features 144 rooms, meeting rooms, a bar, restaurant, and fitness area. To help you understand our guests’ perspective, a one-night stay will be arranged as you settle into your new role. Benefits include free night stays in UK hotels, 50% discount in Accor restaurants (T&C apply), discounted hotel rates worldwide, continuous learning through Accor Academy, wellbeing support, and opportunities to grow your career across 5,000 hotels in over 100 countries. Join us and become a Heartist®, where your passion and personality can truly shine.

Experience
3–5 years’ experience in a professional kitchen with previous supervisory or team leadership experience.

About you
Passionate about food with strong attention to detail. Excellent leadership, communication, and training skills. Able to manage a high-pressure kitchen environment with strong organisational abilities.

Qualifications
Relevant culinary qualifications are advantageous but not explicitly stated. A commitment to professional growth and adherence to hygiene, health & safety, and environmental standards is essential.