Introducing Miiro… Inspired by the Latin word meaning ‘I wonder’ or ‘I marvel’, we encourage our guests to pause, to look around and to savour every moment. Our name and double vowel reminds us of a mirror, speaking to the idea of self-reflection and echoing the spirit of our locations including Paris, Barcelona, London and Gstaad with two openings in Vienna coming late 2025.
At Miiro, we believe there’s a better way to travel. A way that is more thoughtful and personal. And since our hotels are in Europe’s most interesting neighbourhoods, we also encourage guests to discover new places — on their own terms and in an authentic way. Ultimately, we want to make sure guests go home inspired and reinvigorated because they’ve had a brilliantly considered stay.
Creating ‘Brilliantly Considered Stays’ is the essence of our brand. Stays that bring our guests closer to the local culture and their stories.
We are looking for a Sous Chef to join our Kitchen Brigade at our Miiro Vienna hotels.
What we want you to do….
- Provides direction to the Kitchen brigade including Chef de Parties, Commis Chefs and Kitchen Porters
- Assists Executive Chef in providing mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
- Educate and train team members in compliance with brand standards, service behaviours and company standards. Ensure staff have the tools, training and equipment to carry out job duties
- Promote teamwork and quality service through daily communication and coordination with other departments.
- Have the desire and ability to improve your knowledge and abilities through on-going training
- Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.
Responsible Business:
- Communicates to Line Manager any difficulties, guest or internal customer comment and other relevant information.
- Attends and participates in daily briefings and other meetings as scheduled.
- Prepares Regional Dishes appropriate to the hotel menu, location and guest mix.
- Prepares in advance food beverage, material and equipment needed for the service.
- Responsible for all kitchen operations in the absence of Executive Chef.
- Co-operate with the company to achieve compliance with Fire Life Safety Legislation.
- Report all accidents, dangerous occurrences or hazards, no matter how minor, to the Head of Department.
- Carry out Head Chef duties, when they are absent from the business.
- Ensure that staff are adequately supervised.
If you are interested please send us your CV.