The Landmark Mandarin Oriental, Hong Kong is looking for a Chef de Cuisine to join our SOMM & IRD Kitchen 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 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.

The Landmark Mandarin Oriental, Hong Kong is one of the world’s great luxury hotels — a masterpiece of contemporary design and a cutting-edge, chic five-star gem in the epicentre of one of the most exciting cities in Asia. Only one of the 13 hotels worldwide with Triple Five-Stars across all three categories for hotel, spa and restaurant in Forbes Travel Guide, the Landmark Mandarin Oriental offers state-of-the-art designer guestrooms and suites, and award-winning, innovative Food & Beverage outlets and Spa facilities for the ultimate in relaxation and fitness. With a reputation for unmatched personal service and integrity, we take pride in providing professional training to enrich your experience and skills, as well as the best opportunities for career advancement to the right candidate. The hotel is highly respected as a global pioneer in eco-friendly sustainability and luxury, values integral to the Mandarin Oriental Group.

About the job

Based at The Landmark Mandarin Oriental, Hong Kong within SOMM & IRD Kitchen Department in Hong Kong, the Chef de Cuisine is responsible for supervising, coordinating and assisting the Executive Sous Chef in planning preparation and production of all food items & maintain the smooth running of the operation. The Chef de Cuisine reports to the Director of Culinary Operations and F&B, Executive Sous Chef.

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

• Responsible for the direct supervision of all colleagues of the kitchen
• Meet with the guests whenever necessary in order to honor any special requests or requirement
• Ensure that there is a sufficient supply of chinaware for outlets, meetings, functions, receptions, etc.
• Inspect personal hygiene and grooming of colleagues
• Check & liaise at all times with the Chief Steward to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.
• Ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
• Inspect incoming products and ensure proper storage and rotation, as well as daily inspection of dates & odd items in the refrigerators in compliance with SOP & HACCP regulation.
• Must be familiar with all equipment and machinery including safe operation and maintenance
• Supervise and carry out the production of all dishes according to the prescribed recipe and specifications and ensure that the taste, portion size, quality and presentation of the dishes conform to the Hotel’s standard 
• Plan production & mise-en-place
• Coordinate in timely manner with the Main Kitchen, Pastry and Butchery for production of mise-en-place
• Propose, and initiate, new services and products for our guests
• In charge of making and revising all basic recipes with Executive Sous Chef
• Write menu proposals as requested by the Director of Culinary operation and F&B or Executive Sous Chef
• Prepare duty rosters in accordance with business level forecasts
• Prepare daily food orders and kitchens transfers in order to achieve the stock rotation desired
• Maintain good rapport with all colleagues
• Organize training sessions for staff
• Issue recipe cards to colleagus when new products are implemented; Followed by spot check on the quality of the end product
• Control the food cost, portions and market lists.

As Chef de Cuisine, we expect from you:

• Minimum 8 years of Fine Dining restaurant experience in Michelin Starred. Experience in international 5-star luxury hotels is considered an advantage.
• Creative and hands on
• Well organized and structured
• Strong leadership, communication and interpersonal skills, open mind of different culture, friendly, approachable and sociable
• Motivational with enthusiastic character with excellent listening skills
• Acquire good training and coaching skills
• Good command in English, knowledge in other languages is an advantage.

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 worklife balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.

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