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. 

The Hotel:

Ideally located on the charming Via Andegari, Mandarin Oriental, Milan is a stylish and intimate hotel, featuring 104 guestrooms, including 36 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. Guests can discover exquisite dining in the beautiful setting of two-Michelin-starred restaurant Seta, run by acclaimed chef Antonio Guida, and enjoy the relaxed atmosphere of the Mandarin Garden, 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. 

Scope of Position

The Junior Sous Chef is responsible for assisting the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates.

Duties And Supporting Responsibilities:

• To maintain a high standard of specified work in accordance with the Executive Sous Chef
• To ensure food preparation, quality and presentation are met at all times under the guidance from a Executive Sous Chef
• To monitor stock movement and be responsible for replenishing on your section
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Executive Sous Chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to hotel procedure in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• Be responsible for taking delivery and safe storage of deliveries on your shift as directed by Senior Chefs
• To be punctual for work and report directly to the Executive Sous Chef on duty on arrival in the kitchen
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a Executive Sous Chef
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
• To be fully aware of all hygiene control and chemicals used in workplace
• To have full knowledge of, and be able to act upon, fire procedures
• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
• To comply with all hotel and company policies
• To carry out and assist in the smooth running of the kitchen
• To attend all training sessions as required
• To comply with any reasonable request from your superiors

 Mandatory

• Globally-recognized culinary qualification.
• Menu planning and recipes knowledge
• Fine dining knowledge and experience for at least 5 years
• Hospitable, customer oriented, willing to learn
• Able to work according to Departmental standards
• Speak, read and communicate in a good level of English and Italian.
• Must be of smart appearance with excellent personal hygiene standards
• Good Food & Beverage knowledge Good kitchen organisation experience

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