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Chef de Partie

Apply now Position: Chef de Partie (Temporary / Seasonal #533206)
Property / Office: Mandarin Oriental, Costa Navarino
Location: Costa Navarino, Greece

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 34 hotels and seven residences in 24 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental is a member of the Jardine Matheson group.

The Resort

Mandarin Oriental, Costa Navarino will be 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 will be part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It will comprise 99 guest rooms, including 48 pool villas, all with outdoor terraces and sea views, along with five restaurants and bars. Mandarin Oriental, Costa Navarino will position itself as an exclusive resort hideaway in Greece, providing the best of barefoot luxury art of living. Mandarin Oriental, Costa Navarino will differentiate themselves from other resorts through a flawless execution paired with offering of creative bespoke experiences tailormade for each guest. Exceptional staff will truly delight and satisfy each and every guest with our exemplary Legendary Quality Services emphasizing a sense of place mixed with our Oriental heritage. Strategic Intent It is the mission and intent of this position that the incumbent will be responsible for the smooth running of MONCA kitchens. Scope of Position To carry out kitchen duties whilst ensuring smooth, co-ordinated team effort in the kitchen. To ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times.

Job Description

Chef de Partie Page

 Duties and Responsibilities

The Chef de Partie will be responsible for the following:

 Daily Duties

 • Communicate any operational problems to the Executive Chef, Chef de Cuisine

• Perform any other reasonable duties as required by the department head from time to time

• Attend all training sessions arranged by MO

• Carry out other duties as and when requested by management

• To carry out any external duties such as special events, promotions and demonstrations

 • To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal

• To work closely with other sous chefs on all day to day matters

• To observe and test foods being served

• To ensure the proper handling of all food items in accordance with health and hygiene procedures

 • To report anything that may be considered a health or hygiene hazard

 • To consider the availability of all raw food items and order items accordingly

• To participate in receiving and checking incoming good

Health and Safety

• To be aware of, and comply with, safe working practices as laid down in Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.

 • To be aware of and comply with local and relevant Food Acts.

• To wear any appropriate protective clothing provided by or recommended by the Hotel.

• To report any defects in the building, plant or equipment according to the Hotel procedures.

 • To ensure any accidents to colleagues, guests or visitors are reported in accordance with hotel procedures.

• To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

• To attend any training deemed appropriate by the GM or your Head of Department Job Description Chef de Partie Requirements

• Globally recognized culinary qualification

 • Degree holder in Hotel and Catering Management an advantage

• 4 years of culinary experience

 • Understands the job requirements and displays the technical skills and knowledge required to perform his/her job well and in line with the departmental standards

 • Reading, writing and oral proficiency in the English language is desirable

 • Reading, writing and oral proficiency in Greek

Advertised: GTB Standard Time
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