Pastry Sous Chef

Mandarin Oriental; Como; In loco; EUR 30.132 - 31.806; Tempo pieno

Descrizione del lavoro

Mandarin Oriental Lago di Como is seeking an experienced Pastry Sous Chef to support the Pastry Chef in delivering high-end desserts and bakery outputs for our luxury F&B operations.

You will mentor kitchen staff, ensure quality, hygiene, portion control, and assist with inventory and menu development to exceed guest expectations at a 5-star, iconic lakeside resort.

Competenze

• Globally recognized culinary qualification
• Technical knowledge including the effective use of the provided materials
• Cost control awareness
• Strong kitchen organization experience
• Minimum 5-years experience in the role in a 5-star luxury environment

Mansioni

• Ensure the smooth running of culinary operations in every F&B outlet in accordance with the targeted budget
• Motivate, train and develop kitchen staff
• Quality check of all food production maintaining high standards
• Communicate operational problems and staffing needs to the Executive Chef and Pastry Chef
• Ensure live products are top quality and received in good condition
• Carry out requisitioning, ordering and stock rotation
• Ensure daily briefings and action points are followed
• Propose and initiate new services and products for guests
• Perform other duties as required by the Executive Chef and Pastry Chef
• Check standard recipes for proper portion control and consistency

Conoscenze

Strong kitchen organization

Cost control awareness

Technical knowledge

Formazione

Culinary qualification

Descrizione del lavoro

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.

Further product enhancements, the stunning location, young and talented Colleagues inspired by enthusiastic leaders, MOHG culture, level of standards, sensible approach to sustainability, and innovation will enable us to attract always more high-end expert travelers, becoming leaders in the market also for exclusive private events, consequently increasing steadily ADR and profitability.

PASTRY SOUS CHEF

Mandarin Oriental, Lago di Como’s Pasty Sous Chef is in charge of assisting the Pastry Chef in ensuring the proper running of the kitchen department as a whole and that quality, hygiene and other standards are kept or surpassed at all times.

Duties And Responsibilities

• Ensure the smooth running of the culinary operations in every F&B outlet in accordance with the targeted budget
• Motivate, train and professionally develop of all the kitchen staff
• Be responsible for the quality check of all food production in the kitchen maintaining the highest standards achievable
• Communicate promptly any operational problems and staff recruiting needs to the Executive Chef and the Pastry Chef
• Ensure that all live products are received in top condition and are of top quality
• Carry out the kitchen requisitioning and ordering and oversee stock rotation
• Ensure that all the designated action points from daily briefings or other operational meetings are being followed by the individuals concerned
• Propose, and initiate when approved, new services and products for our guests
• Perform any other reasonable duties as required by the Executive Chef and the Pastry Chef from time to time
• Check standard recipes ensuring proper portion control, uniformity of taste and quality

Requirements

• Globally recognized culinary qualification and at least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• Technical knowledge including the effective use of the provided materials
• Cost control awareness
• Strong kitchen organization experience
• Minimum 5-years experience in the role in a 5-star luxury environment

Compensation

€2,700 – €2,850 Gross Monthly Salary