Sous Chef Matsuhisa (by Nobu)

Mandarin Oriental; Palma; Presencial; EUR 38.000 - 46.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Learning & Development programs

MOstay accommodation benefits

Health and wellness programs

Descripción de la vacante

A luxury hotel chain in Mallorca is seeking a Sous Chef to join their Culinary Team. The Sous Chef will assist in daily kitchen operations, manage staff, and maintain food quality standards. Candidates should have formal culinary education and extensive experience in kitchen management. Join a dynamic team and enjoy benefits including health programs and a unique MOstay experience that offers complimentary nights at hotels worldwide.

Formación

• Minimum of 3-5 years of experience in a professional kitchen, with at least 2 years in a leadership role.
• Proven experience in managing kitchen operations and quality control.
• Excellent communication and teamwork skills in a high-pressure environment.
• Proven experience in high‑volume kitchen operations and quality control.

Responsabilidades

• Assist the Chef de Cuisine in planning and preparation of menus.
• Supervise and manage kitchen staff, ensuring proper training and performance.
• Oversee food preparation to ensure consistency and quality.
• Monitor inventory and ensure stock rotation to minimize waste.
• Ensure health, safety, and sanitation standards are met in all kitchen operations.
• Handle customer complaints related to food quality and presentation.
• Maintain a clean, organized kitchen and properly maintain equipment.
• Act in the Chef de Cuisine's absence and support in operations.
• Collaborate with kitchen staff to ensure efficient service during peak hours.
• Assist with ordering and purchasing of food and kitchen supplies.

Conocimientos

Culinary techniques

Food safety regulations

Kitchen operations management

Team leadership

Cost control

Educación

Formal culinary education

Certification in food safety

Descripción del empleo

Mandarin Oriental Punta Negra, Mallorca is looking for a Sous Chef to join our Culinary 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 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, 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.

Set against the stunning backdrop of Puerto Portals, Mandarin Oriental Punta Negra pulses with the vibrant spirit of Mallorca. Here, subtle and emotional luxury seamlessly blend with the island’s natural beauty and energy, offering a place where inspiration flows effortlessly. Celebrate the essence of Mallorca through bespoke experiences, dynamic culinary journeys, and rejuvenating wellness – each designed to immerse you in the island’s vibrant atmosphere and extraordinary offerings.

About The Job

Based at Mandarin Oriental Punta Negra, Mallorca, as the Sous Chef you will be responsible for assisting the Chef de Cuisine in overseeing the daily kitchen operations, ensuring the smooth and efficient preparation of food. This role involves managing kitchen staff, maintaining food quality standards, and ensuring the kitchen runs efficiently while meeting guest expectations. The Sous Chef will take a leadership role in the absence of the Executive Chef and support in menu creation, inventory management, and maintaining hygiene and safety standards.

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

• Assist the Chef de Cuisine in the planning and preparation of menus and daily specials.
• Supervise and manage kitchen staff, ensuring proper training, task delegation, and performance management.
• Oversee food preparation to ensure consistency, quality, and presentation according to the established standards.
• Monitor food inventory and ensure proper stock rotation and storage to minimize waste.
• Ensure all kitchen operations comply with health, safety, and sanitation standards.
• Handle customer complaints or concerns related to food quality and presentation.
• Maintain a clean and organized kitchen environment, ensuring all equipment is properly maintained and cleaned.
• Manage kitchen operations in the absence of the Chef de Cuisine.
• Work closely with other kitchen staff to ensure efficient and effective service during peak hours.
• Assist with ordering and purchasing of food and kitchen supplies as required for the outlet.
• Ensure proper portion control and waste management to help control food costs.

As Sous Chef, we expect from you:

Experience and education

• Formal culinary education or equivalent practical experience is preferred.
• Certification in food safety and sanitation (e.g., ServSafe or equivalent) is required.
• Minimum of 3-5 years of experience in a professional kitchen, with at least 2 years in a leadership role (e.g., Junior Sous Chef, Chef de Partie, etc.).
• Proven experience in managing kitchen operations, including high‑volume food production and quality control.

Technical Skills

• Proficiency in advanced cooking techniques, food preparation, and presentation.
• Deep understanding of food safety regulations and kitchen sanitation practices, ensuring full compliance.
• Assist the Chef de Cuisine in managing food costs, controlling inventory, and maintaining profitability.
• Skilled in leading and managing kitchen staff, including training, delegating tasks, and maintaining high morale.
• Ability to streamline kitchen operations and improve efficiency in a high‑pressure environment.
• Ensuring consistency and quality in every dish, from ingredient sourcing to plating.
• Expertise in maintaining kitchen equipment and ensuring proper maintenance for optimal performance.
• Strong communication skills to effectively coordinate with kitchen staff.
• Ability to foster teamwork and collaboration in a fast‑paced kitchen environment.

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.
• Health & 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.

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