Sous Chef

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.

Mandarin Oriental, Costa Navarino

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 is part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.

Scope of Position:

The Sous Chef is responsible for assisting the Chef de Cuisine and/or 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 will be responsible for:

• Ensuring smooth running of culinary operations and maintain standards within budget and outlet area.


• Motivating and leading by example.


• Checking the quality of all food production in the kitchen and maintaining the highest standards achievable.


• Communicating any operational problems and staff recruiting needs to the Executive Chef, Executive Sous Chef.


• Ensuring all live products are received in top condition and are of top quality.


• Carrying out the kitchen requisitioning and ordering.


• Overseeing stock rotation (F.I.F.O.).


• Ensuring that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.


• The overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.


• Proposing, and initiating when approved, new services and products for our guests.


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


• Checking standard recipes ensuring proper portion control, uniformity of taste and quality.

Qualifications / Experience:

• EU Passport or Residence Permit is mandatory in order to work in Greece


• Globally recognized culinary qualification.


• Technical knowledge and job skills training including effective use of the provided materials


• Reading, writing and oral proficiency in Greek is preferred


• Menu planning and recipes knowledge. Excellent Food and Beverage knowledge


• Cost control awareness and ability to keep to budgets


• Good kitchen organization experience


• Local and international food and beverage awareness.

Benefits:

We offer exciting benefits including and not limited to :

• Accommodation provided


• Medical Private Insurance for all Colleagues


• Free meals at Colleagues' Dining


• Free laundry of those wearing uniform


• Colleague recognition and reward program


• Learning & Development Program


• Task force Opportunities across the Group of Mandarin Oriental


• Colleague Social events and Wellness programs


• Various discounts provided within the Resort and in the nearby area