Executive Sous Chef

We are looking for an Executive Sous Chef to join our iconic Mandarin Oriental Palace, Lucerne! 

The legendary Hotel Palace Luzern first opened in 1906 and is in the city on the shores of Lake Lucerne. After a complete renovation, the Mandarin Oriental Palace, Luzern reopened its doors in September 2022. It comprises 136 rooms and suites offering excellent views over the lake and mountains. Four restaurants, one bar together with a variety of meeting facilities, a Spa and a fitness room roundup our offer for our Guests.  

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

• Full responsibility for all aspects of the hotel’s kitchen, in the absence of the Executive Chef 
• Supporting and assisting the Executive Chef  
• Creating and developing new dishes and recipes by keeping up with the latest trends 
• Being a team leader and setting an example to all colleagues with immaculate presentation and performance as a chef 
• Directly responsible for the 7 days a week operations outlets including the brasserie, terrace and banqueting. Organizing the daily tasks, and weekly/monthly planning for all the different chefs of every department 
• Constantly developing the team with a professional training plan, coaching and knowledge sharing 
• Looking after the wellbeing, making sure the working environment in the kitchen is respectful and positive 
• Ensuring efficient operation with an input on quality orientation, professional and consistent food preparation, local sourcing, fresh and seasonal products 
• Making sure all preparation, cooking and storage area are constantly clean and a proper turnover of food of items is in place.  
• Be present and assist with food preparation, run and be present during services 
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils 
• Constantly strive to improve kitchen operating procedures 
• Compliance with all guidelines and proper storage of all food and raw materials   
• Compliance and daily control of hygiene regulations and cleanliness within the framework of the HACCP guidelines 

As an Executive Sous Chef, we are looking for:

• Vocational training as cook. 8 years experience in relevant position in upscale hospitality and catering 
• Excellent Food and Beverage knowledge 
• Menu planning and recipes knowledge 
• Cost control awareness and ability to keep to budgets 
• Good kitchen organisation experience 
• Excellent leadership skills and the ability to lead a team of employees from different cultures with sensitivity and discipline   
• The spirit to exceed expectations and to drive results   
• Excellent communication skills
• Flexible, able to cope with pressure, Disciplined 
• Outgoing, Open-minded and friendly 
• Excellent organisation and time management skills 
• High quality awareness, dedicated and Creative