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Commissary Sous Chef

Costa Navarino, Greece, Greece, 240 01

Commissary Sous Chef

  • Costa Navarino, Greece
  • Kitchen Division
  • Full time

We are looking for a Commissary Chef to join our pre-opening team at Mandarin Oriental, Costa Navarino, set to open in Summer 2023.

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.

As the Commissary Chef you will be responsible for assisting the Executive Chef and/or the Executive Sous Chef in ensuring the proper running of the receiving and the Commissary kitchen department as a whole. They are to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by their subordinates.

The Commissary Chef will be responsible for the following:

  • Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standards achievable
  • Communicate any operational problems to the Executive Chef, Executive Sous Chef
  • To oversee stock rotation (F.I.F.O.)
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Check standard recipes ensuring proper portion control, uniformity of taste and quality
  • Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
  • Carry out other duties as and when requested by management
  • The Commissary Chef needs to be strongly involved in the cost control of all commissary related food items in the entire Hotel. He needs to work closely with Executive Chef Office on inventories, ordering, and needs to get daily approval for food orders.
  • Daily receiving of fresh, frozen and dry items, quality, quantity and hygiene check in receiving area. Reject if necessary.
  • Refer to the Executive Chef if the specifications or quality does not conform to set standards
  • Maximizes employee productivity with multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
  • Controlled transportation in house and proper storage in designated areas
  • Daily inventory and stock rotation in clean and hygienic environment
  • Prepare all orders made by different sections of the kitchen, restaurants, banquets and cafeteria
  • Yield testing and setting standards for all new procedures and products
  • Follow standard cuts and portioning for each outlet
  • Assist the Culinary team and purchasing to conduct blind tasting to establish standard recipes
  • Food safe and hygienic work environment are highest priority in the daily operation, only appropriate and approved (as per hygiene manual) equipment is to be used
  • Ensure that preparations are ready on time and sufficient in quantities to operate service hours uninterrupted
  • Knowledgeable in regard to preparation of beef patty, marinade etc… method, ingredients and aging of meats – following strict hygiene rules and regulations
  • Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to
  • To search for new available products in the market.

What are we looking for?

  • Degree holder in Hotel and Catering Management an advantage
  • 2 years of hotel experience
  • 3 years’ experience in relevant position
  • 2 years of supervisory experience
  • 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 the English language is desirable
  • Reading, writing and oral proficiency in Greek
  • Menu planning and recipes 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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