Mandarin Oriental, Hangzhou is a forthcoming five-star luxury hotel set within the prestigious Westlake 66 mixed-use development, near the UNESCO-listed West Lake. Scheduled to open in 2026, the hotel will feature 194 elegantly designed guestrooms and suites, complemented by four restaurants and bars, extensive meeting and event spaces, and world-class wellness facilities including a signature spa, fitness centre, and indoor pool. Blending contemporary sophistication with cultural heritage, the hotel is designed as a serene retreat in one of China’s most vibrant cities, offering seamless access to Hangzhou’s key business districts and leisure attractions.

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

1. Departmental:

• Operational Leadership: Oversee all operational and administrative aspects of the culinary division, prioritizing engagement based on business volumes. Formulate and implement policies, standards, and guidelines for menu design, product specifications, sanitation, and food/labor/operating cost control.

• Strategic Innovation: Monitor industry trends and collaborate with internal/external partners on culinary R&D. Provide visionary leadership from product development through implementation, while encouraging proactive inter-departmental communication to promote teamwork.

• Team Management: Train, evaluate, and schedule all culinary colleagues according to business requirements. Support the Chief Steward on cleaning schedules, outside contractors, and kitchen/stewarding walk-throughs with Engineering to maintain an immaculate environment.

• Quality & Guest Satisfaction: Identify areas for F&B improvement using audit reports, guest comment cards, and incident reports. Work closely with outlet managers and Chef de Cuisines on menus, pricing, and promotions to maximize revenue. Ensure plating guides are followed, up to date, and properly distributed.

• Compliance & Resource Planning: Maintain grooming and appearance standards. Oversee equipment care, security, and maintenance. Observe business forecasts to plan manpower, equipment, and supplies efficiently. Collaborate with Materials Management on product sourcing.

1. Customer Focus:

• Personally meet potential event guests for menu planning and discussions.
• Personally monitor and follow through on any requirements of VIP guests and special dietary requirements.
• Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.

1.  Colleague Relations:

• Carry out monthly or even more regular casual one-on-one meetings with all team members to assure colleagues have a forum to voice out of any concerns or challenges as well as to share hotel and department information.
• Communicate rules and regulations to all colleagues by using the colleague handbook and any other appropriate documents.
• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental procedures.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Be a mentor to colleagues and pass on knowledge.

1. Administrative Duties:

• Monitor and control monthly P&L with focus on food cost, labour cost and cost of consumables.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes.
• To ensure that all kitchens’ outlets have a professional recipe costing
  prior the hotel opening date to establish selling prices.
• To ensure that all recipes are up to date and in line with selling prices.
• Carry out regular analysis of outlet related financial information including menu engineering.
• Follow all procedures, policies and practices regarding the Jardine accounting related requirements for culinary.

1. Additional Duties:

• To be updated with the latest food trends in the F&B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards.
• Conduct regular hands-on dish training to ensure food knowledge of all chefs are up to date.
• Plan and execute months of Ramadan and other promotional activities for banquet
  or outlets.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Director of Food & Beverage.

As Executive Chef, we expect from you:

• Luxury Hotel Experience: Proven track record in a luxury hotel environment
• China Experience: Extensive experience working in China, with deep understanding of local market dynamics, supplier relations, guest preferences, and regulatory requirements
• Hotel Opening Experience: Demonstrated success in pre-opening or post-opening setups, including menu engineering, recipe costing, system implementation, and team recruitment/training.

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.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.

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