Sous Chef

Mandarin Oriental, Tokyo is looking for a Sous Chef to join our Ventaglio 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, Tokyo, renowned for its sophisticated luxury and award-winning service, is located in the prestigious Nihonbashi district. A true culinary destination, it features a selection of worldclass dining experiences set against stunning views of the city skyline and Mt. Fuji.

About the job

Based at the Mandarin Oriental, Tokyo / within the Ventaglio kitchen in Tokyo, the Sous Chef is responsible for assisting the Chef de Cuisine and the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole.

The Sous Chef will ensure that quality, hygiene and other standards are kept or surpassed, at all times, by the team.

The Sous Chef will also ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff.

The Sous Chef reports to the Chef de Cuisine.

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

• Ensures smooth running of culinary operations and maintains standards within budget and outlet area.
• Motivates and leads by example.
• Checks the quality of all food production in the kitchen and maintains the highest standards achievable.
• Communicates any operational problems and staff recruiting needs to the Executive Chef and the Executive Sous Chef.
• Ensures all live products are received in top condition and are of top quality.
• Carries out the kitchen requisitioning and ordering.
• Oversees stock rotation (F.I.F.O.).
• Ensures that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Oversees the overall food cost, as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Proposes, and initiates when approved, new services and products for our guests.
• Performs any other reasonable duties as required by the department head from time to time.
• Checks standard recipes ensuring proper portion control, uniformity of taste and quality.

Our commitment to you

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

• A competitive salary and benefits packages
• Social Insurance Plan – Employees Health Insurance and Employees Welfare Pension Insurance (if applicable)
• Labour Insurance Plan

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