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Executive Sous Chef

Costa Navarino, Greece, Greece, 240 01

Executive Sous Chef

  • Costa Navarino, Greece
  • Kitchen Division
  • Full time

We are looking for an Executive Sous Chef 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.

The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing the overall daily culinary operation including outside catering, retail and other potential revenue generating areas.

He/She is to ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen staff. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all

times, by his subordinates. He/she needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.

The Executive Sous Chef will be responsible for:

  • Ensuring smooth running of culinary operations and maintain standards within budget and outlet areas.
  • To motivate and lead by example
  • 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
  • Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
  • Check food preparation, cost, quality, quantity and portion control daily
  • Report any problems, failures of machines or small equipment and so on as soon as possible
  • Liaise with Chef de Cuisine, Sous Chefs and Head Cooks regarding items or staff needed from other departments
  • Be present and assist with the preparation of food
  • Ensure daily procedures for stocks and supply requisition forms are being maintained
  • Ensure any out of stock items are being immediately reported
  • Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Assist the Executive Chef in constantly finding ways to further improve the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
  • Conduct fortnightly inspections of kitchens and restaurants with minuted follow-ups.
  • Supervise all menu implementations in a timely manner with the Chef de Cuisine and Sous Chef.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.

What are we looking for?

  • Globally recognized culinary qualification and previous experience in leading kitchens and culinary teams
  • 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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