Descrizione dell'offerta
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
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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
#J-18808-Ljbffr
Candidatura e Ritorno (in fondo)
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