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Chef de Cuisine

Costa Navarino, Greece, Greece, 240 01

Chef de Cuisine

  • Costa Navarino, Greece
  • Kitchen Division
  • Full time

We are looking for a Chef de Cuisine to join our pre-opening team at Mandarin Oriental Costa, Navarino.

Mandarin Oriental, Costa Navarino will be 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 will be part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It will comprise 99 guest rooms, including 48 pool villas, all with outdoor terraces and sea views, along with five restaurants and bars.

Mandarin Oriental, Costa Navarino will position itself as an exclusive resort hideaway in Greece, providing the best of barefoot luxury art of living.

Mandarin Oriental, Costa Navarino will differentiate themselves from other resorts through a flawless execution paired with offering of creative bespoke experiences tailormade for each guest. Exceptional staff will truly delight and satisfy each and every guest with our exemplary Legendary Quality Services emphasizing a sense of place mixed with our Oriental heritage.

It is the mission and intent of this position that the incumbent will take full responsibility for all aspects of the hotel’s kitchen and be pro-active, creative and results driven.

Responsible for the whole operation of the Kitchen, i.e. menu planning, food cost control, maintain food standards, quality and presentation

The Chef de Cuisine reports directly to the Executive Chef /Executive Sous Chef. The Sous-Chef, Chef de Partie, Commis Chef all report to the Chef de Cuisine.

The Chef de Cuisine will be responsible for:

  • Ensure smooth running of F&B operations and maintain standards within budget and outlet areas:
  • Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standards achievable
  • Communicate any operational problems and staff recruiting needs to the Executive Chef or Executive Sous Chef
  • Ensure all food items (including Banqueting and Breakfast) are of high standard and are ready to serve on time
  • Ensure all live products, (e.g fish) are received in top condition and are of top quality
  • To carry out the kitchen requisitioning and ordering
  • To oversee stock rotation (F.I.F.O.)
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Propose, and initiate when approved, new services and products for our guests
  • Support the Executive Chef for maintaining the agreed food cost ensuring quality of product
  • Ensure that daily SOP Training takes place in order to meet Mandarin Oriental standards
  • Handle customer comments and complaints and take swift corrective action after consultation with the Executive Chef.
  • Relate guests’ comments, positive or negative, to the Executive Chef or the Director of F&B and take proper actions.
  • To be aware of, and comply with, safe working practices as laid down in Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your workplace.
  • To successfully implement and control effective all related HACCP and Health & Safety guidelines related to Food & Beverage from MOHG as well as local codes.

What are we looking for?

  • Globally recognized culinary qualification
  • Previous hotel experience and experience in relevant position
  • Experience in running kitchens and running culinary teams
  • Experience of running restaurants and kitchens to budget targets
  • 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.

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