Chef de Cuisine - Mercure Oradea (Opening Spring 2026)

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Assists the Brand Chef and holds responsibility for all operational areas of the kitchen. Is directly responsible to the Executive Chef for the supervision, coordination, and performance of all assigned kitchen staff. Assumes full operational responsibility in the absence of the Executive Chef, ensuring continuity of service in accordance with ACCOR and Mercure standards. RESPONSIBILITIES ➢ Promote superior culinary service in accordance with Mercure brand standards and ACCOR policies and procedures ➢ Report to work on time, in proper uniform, and in full compliance with grooming and hygiene standards ➢ Adhere strictly to assigned work schedules ➢ Demonstrate team spirit and professional conduct at all times ➢ Assist in developing menus, food purchase specifications, and standardized recipes aligned with brand positioning ➢ Directly supervise all production, kitchen, and pastry staff ➢ Maintain the highest professional standards of food quality, consistency, presentation, and sanitation ➢ Supervise and train cooks in food preparation, cleaning, and safe food-handling techniques in compliance with HACCP principles ➢ Receive food supplies according to approved product specifications, quality standards, and expiry dates ➢ Propose new recipes and operational improvements to optimize costs and guest satisfaction ➢ Conduct monthly inventories with the designated team and report discrepancies ➢ Replace the Brand Chef during absences and assume full operational responsibility ➢ Coach, counsel, and support kitchen staff development ➢ Conduct daily inspections of refrigerators, freezers, and storage areas to ensure correct storage and labeling ➢ Carry out weekly deep-cleaning inspections with the Brand Chef and plan corrective actions ➢ Resolve staff-related issues in accordance with internal regulations and HR procedures ➢ Be present during the receiving of all supplies to verify quantities and quality ➢ Implement and control all decisions related to dish preparation, quality standards, and visual presentation ➢ Personally prepare designated specialty dishes as required ➢ Ensure correct use, care, and maintenance of all kitchen equipment ➢ Monitor food cost and profit margins in cooperation with the Brand Chef ➢ Apply all safety, security, and energy-saving rules required by ACCOR ➢ Minimize food waste by applying FIFO principles and monitoring product expiry dates ➢ Participate in organizing kitchen operations, including job descriptions, work schedules, leave planning, and staff evaluations ➢ Ensure staff safety and verify availability and condition of first-aid supplies ➢ Ensure cleanliness and hygiene of kitchen staff and dishwashing areas (uniforms, towels, footwear, cleaning equipment, etc.) ➢ Assist the Brand Chef with daily specials, banquets, and event preparations ➢ Inspect menus for the following day and prepare food requisitions from relevant storerooms ➢ Participate in menu planning for all food service outlets, considering guest profiles, seasonality, costs, and operational efficiency ➢ Monitor operations to minimize food and supply waste and prevent theft ➢ Comply with all ACCOR standard operating procedures and remain informed of updates ➢ Follow internal regulations and organizational rules ➢ Perform additional tasks assigned by the direct superior with approval from the department manager WORKING CONDITIONS AND PHYSICAL EFFORT ➢ Work involves moderate exposure to elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises ➢ Moderate physical activity, including handling objects up to 25 kg and standing or walking for more than 8 hours per day ➢ Work environment includes exposure to operational hazards requiring compliance with basic safety precautions

➢ Minimum 5 to 7 years’ experience in the hotel or restaurant industry in a similar position, preferably within an international hotel chain EDUCATIONAL REQUIREMENTS ➢ Recognized Cook / Chef professional certificate SPECIAL REQUIREMENTS ➢ Very good command of the English language ➢ High level of efficiency and willingness to perform ➢ Strong sense of responsibility and reliability ➢ Manual dexterity and attention to detail ➢ Proven leadership and training abilities ➢ Strong organizational and coordination skills

Our team and working environment At Mercure Oradea , you will join a passionate, international-minded pre-opening team bringing to life one of the city’s most anticipated hospitality projects — a hotel that blends contemporary design, comfort, and local authenticity. Our commitment to Diversity & Inclusion We are an inclusive company, and our ambition is to attract, recruit, and promote diverse talent. (Hotel Franchised)