Kitchen Office Executive

Mandarin Oriental Hotel Group Limited; Como; On-site; EUR 25,000 - 35,000; Full time

Job summary

Mandarin Oriental Lago di Como is recruiting a Kitchen Office Executive to manage all kitchen-related administrative matters under the Executive Chef's guidance. You will oversee canteen orders, food cost controls, and procurement while ensuring accuracy of ingredient records and allergen details.

The role requires a Professional Certificate or Diploma in Hospitality (or equivalent), at least 2 years in the field, and good English.

Qualifications

• Professional Certificate or Diploma in Hospitality/Tourism or equivalent.
• Minimum 2 years of experience in the related field.
• HACCP certificate is a plus.
• Good knowledge of English.

Responsibilities

• Maintain a high standard of work as directed by the Executive Chef.
• Oversee Staff Canteen orders and ensure adequate menus and food cost.
• Manage Kitchen’s total food cost and related controls.
• Place all Kitchen orders and monitor timely delivery.
• Keep ingredients books and allergens tables up to date.
• Coordinate Kitchen timetables with People & Culture and track attendance.
• Maintain high personal hygiene, uniform, and team camaraderie.
• Ensure compliance with Food Safety and Health & Safety policies.
• Collaborate with the team to sustain luxury market leadership.

Skills

English proficiency

Education

Professional Certificate in Hospitality

Diploma in Hospitality/Tourism

Job description

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele.

Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders.
Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world.

KITCHEN OFFICE EXECUTIVE

Mandarin Oriental, Lago di Como’s Kitchen Office Executiveis in charge of managing all Kitchen-related administrative matters under the Executive Chef’s guidance.

Duties and responsibilities:

• Maintain a high standard of specified work in accordance with the Executive Chef

• Be responsible for the Staff Canteen’s orders, ensuring that the menus are always adequate and that food cost’s requirements are fulfilled

• Be responsible for the Kitchen’s total food cost

• Put in place all the orders related to the Kitchen

• Ensure that the ingredients’ books and the allergens’ tables are always up to date and correct

• Manage, control and updatethe Kitchen’s timetables and presence check, coordinating with the People & Culture team

• Keep high standards of personal hygiene, clean uniform and overall camaraderie

• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times

• 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

• Comply with all the hotel and company’s policies

• Attend all training sessions as required

Requirements:

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent

• Minimum 2-years working experience in the related field

• HACCP certificate is a plus

• Good knowledge of English

We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate.

All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination, or harassment of others will be tolerated.