The Company:

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates or has under development over 40 hotels with more than 11,000 rooms in 25 countries in key business and leisure destinations.

The Hotel:

Ideally located on the charming Via Andegari, Mandarin Oriental, Milan is a stylish and intimate hotel, featuring 104 guestrooms, including 32 beautifully appointed suites. Set in the heart of the city, only steps away from the world-renowned La Scala opera house, it inhabits four elegant 18th Century buildings in Milan's most prestigious district. The hotel features a fine-dining restaurant, Seta and a bar-bistro, Mandarin Garden + Bistrot where an eclectic choice of contemporary cuisine and cocktails are offered in chic surroundings. The Spa at Mandarin Oriental, Milan is the city's most comprehensive, offering a holistic approach to rejuvenation and relaxation in tranquil, meditative surroundings that feature indoor swimming pool and six private treatment rooms. In addition, the hotel has two versatile function rooms that benefit from natural daylight.

Duties and Supporting Responsibilities:

• Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standard achievable
• Communicate any operational problems and staff recruiting needs to the Executive Chef or Executive Sous Chef
• Ensure all food items (including Banqueting) are of high standard and are ready to serve on time
• Ensure all live products, (e.g fish) are received in top condition and are of top quality
• 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
• Attend all training sessions arranged by MO

• To carry out the kitchen requisitioning and ordering
• To oversee stock rotation

Requirements:                                  

• Globally-recognized culinary qualification.
• Degree holder in Hotel and Catering Management an advantage
• Flexible
• Hard working
• Good team leader
• Good motivator of staff
• 3 years of hotel experience & supervisory experience

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