Mandarin Oriental Lutetia, Paris is looking for a Sous-Chef to join our Kitchen team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Lutetia, Paris has been an emblematic establishment of Paris since 1910. With its 184 rooms, including 49 suites, the hotel offers the best of the Left Bank to Parisians and visitors from around the world. This iconic property is also a top culinary destination on the Left Bank, with several restaurants and bars: Brasserie Lutetia, the Le Saint-Germain restaurant, Bar Joséphine, and Bar Aristide—gathering places where guests can meet, exchange, and savor the Parisian delights for which the hotel is renowned. At the heart of the hotel, the Akasha Spa, a 700 m² holistic wellness oasis, invites you to relax and rejuvenate.

About the job

Based at Mandarin Oriental Lutetia, Paris within the Kitchen Department, the Sous-Chef supports the Head Chef with all tasks related to the Kitchen department. The Sous Chef reports to the Executive Chef.

As Sous-Chef, you will be responsible for the following duties:

• Assist the Chef with all tasks and participate in decision-making regarding the organization of service to ensure optimal kitchen operation.
• Ensure the proper setup of the kitchen according to activity levels and forecasts (occupancy rate).
• Oversee the smooth execution of culinary preparations and ensure coordination between the kitchen, service, and dishwashing to guarantee service fluidity.
• Participate in the development of menus and dishes on the menu, ensuring production according to technical sheets.Supervise the brigade staff, organize the service (schedules, holidays, planning), allocate tasks, and monitor task completion.
• Collaborate with the Chef to ensure adequate stock supply and manage food items (quality, quantity, expiration).
• Ensure the safety of property and personnel, maintain the cleanliness of the brigade, and oversee the maintenance of facilities and equipment, following HACCP hygiene and safety standards.Identify areas for loss, profit, or improvement and implement appropriate measures to enhance service results.
• Ensure interdepartmental communication and serve as a liaison between departments.

As Sous Chef we expect from you:

• To have 3 years of significant experience in a similar role within the hospitality/restaurant industry, you have a thorough understanding of kitchen organization and mastery of all positions within the brigade.
• To demonstate organizational skills, adaptability, management abilities, creativity, speed of execution, and precision are your strengths to succeed in your tasks.
• To recognized for your strong interpersonal skills, autonomy, and team spirit.
• To possess good knowledge of HACCP hygiene regulations and culinary techniques.