Junior Sous Chef

Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place.

Mandarin Oriental, Costa Navarino

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 is part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.

Scope of Position:

The Junior Sous Chef is responsible for assisting the Chef de Cuisine and the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole. The Sous Chef will ensure that quality, hygiene and other standards are kept or surpassed, at all times, by the team.

The Junior Sous Chef will also 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.

Duties & Responsibilities:

• Ensures smooth running of culinary operations and maintains standards within budget and outlet area.
• Motivates and leads by example.
• Checks the quality of all food production in the kitchen and maintains the highest standards achievable.
• Communicates any operational problems and staff recruiting needs to the Executive Chef and the Executive Sous Chef.
• Ensures all live products are received in top condition and are of top quality.
• Carries out the kitchen requisitioning and ordering.
• Oversees stock rotation (F.I.F.O.).
• Ensures that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
• Oversees the overall food cost, as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Proposes, and initiates when approved, new services and products for our guests.
• Performs any other reasonable duties as required by the department head from time to time.
• Checks standard recipes ensuring proper portion control, uniformity of taste and quality.

Qualifications / Experience:

• EU Passport or valid Residence Permit is mandatory in order to work in Greece.
• Globally recognized culinary qualification.
• Degree in Hotel and Catering Management will be considered a plus.
• 1-2 years of experience in a similar position.
• Reading, writing and verbal proficiency in English and Greek. 
• Ability to be flexible regarding shifts.
• 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.

Benefits:

We offer exciting benefits including and not limited to :

• Accommodation provided.
• Medical Private Insurance for all Colleagues.
• Meals at Colleagues' Dining.
• Laundry of uniforms.
• Colleague recognition and reward program.
• Learning & Development Program.
• Colleague Social events and Wellness programs.
• Workplace Support line that covers all pillars of wellness for colleagues.
• Various discounts provided within the Resort and in the nearby area.
• Task force Opportunities across the Group of Mandarin Oriental.