Sous-chef de cuisine

The Mercure Hôtel Plaza Bienne is a 4-star business hotel and part of the ACCOR hotel chain, which includes more than 5000 hotels in 110 countries. Le Mercure Hôtel Plaza Bienne is located in the heart of the city of Bienne, just a few minutes' walk from the station, the old town, and the pedestrian zone. The hotel has 100 comfortable rooms and suites and 3 banquet and seminar rooms that can accommodate up to 100 people. The restaurant « Barrique » offers cuisine prepared based on local products. The bar Wines & Cocktails l'Heure Bleue welcomes our internal and external customers in a warm and convivial atmosphere. Within the kitchen of Restaurant Barrique, your duties will notably consist of: • Assisting the Chef de cuisine in the daily organization and management of the kitchen • Participating in the development, preparation, and plating of dishes in compliance with the establishment's quality standards • Supervising and coordinating the activities of the kitchen team during services • Ensuring the management of mise en place and ensuring the smooth running of kitchen operations • Guaranteeing compliance with hygiene, food safety, and procedure standards • Controlling the quality of products, preparations, and presentations • Participating in stock management, ordering, and the receipt of goods • Collaborating closely with the front-of-house teams to ensure an irreproachable customer experience • Organizing and supervising seminar services, banquets, brunches, and special events • Replacing the Chef de cuisine in their absence and ensuring the continuity of operations Your profile: • Professional training in cuisine (CFC or equivalent training) • Proven experience as a confirmed Chef de partie or Sous-chef/fe de cuisine • Excellent organizational skills and the ability to manage multiple activities simultaneously • Ability to supervise, motivate, and support a team • Sense of responsibility, autonomy, and initiative • Flexibility and resistance to stress during periods of high activity • Keen sense of quality, detail, and customer service • Good knowledge of hygiene and food safety standards • Interest in cuisine that highlights local and seasonal products