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 Bar + 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:

• 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

Requirements

Mandatory

• Globally-recognized culinary qualification.
• Menu planning and recipes knowledge
• 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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