Sous Chef de Cuisine
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Position: Sous Chef de Cuisine
Job no: 532928
Employment type Full time
Property / Office: Mandarin Oriental, Costa Navarino
Location: Costa Navarino, Greece
Department: Culinary / Kitchen, Management (Manager)
Mandarin Oriental Hotel Group Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.
Mandarin Oriental, Costa Navarino
Located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.
The beachfront resort is part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.
Scope of Position:
The Sous Chef is responsible for assisting the Chef de Cuisine and/or the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole. The Sous Chef will ensure, that quality, hygiene and other standards are kept or surpassed, at all times, by the team.
The Sous Chef will also ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.
The Sous Chef will be responsible for:
Ensuring smooth running of culinary operations and maintain standards within budget and outlet area.
To motivate and lead by example.
Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standards achievable.
Communicate any operational problems and staff recruiting needs to the Executive Chef, Executive Sous Chef .
Ensure all live products are received in top condition and are of top quality
To carry out the kitchen requisitioning and ordering
To oversee stock rotation (F.I.F.O.)
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Propose, and initiate when approved, new services and products for our guests
Perform any other reasonable duties as required by the department head from time to time
Check standard recipes ensuring proper portion control, uniformity of taste and quality
Qualifications / Experience:
EU passport Holder is mandatory in order to work in Greece
Globally recognized culinary qualification.
Technical knowledge and job skills training including effective use of the provided materials
Reading, writing and oral proficiency in Greek is preferred
Menu planning and recipes knowledge. Excellent Food and Beverage knowledge
Cost control awareness and ability to keep to budgets
Good kitchen organization experience
Local and international food and beverage awareness.
Benefits:
We offer exciting benefits including and not limited to :
Accommodation provided
Medical Private Insurance for all Colleagues
Free meals at Colleagues' Dining
Free laundry of those wearing uniform
Colleague recognition and reward program
Learning & Development Program
Task force Opportunities across the Group of Mandarin Oriental
Colleague Social events and Wellness programs
Various discounts provided within the Resort and in the nearby area MORate: Experience any Mandarin Oriental Hotel Group in the world at a special rate MOComp: Complimentary room nights and a selection of additional benefits and discounts through our new MOcomp benefits program
Advertised: 12 Sep 2024 GTB Daylight Time Applications close:
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