Mandarin Oriental is renowned worldwide for operating some of the most luxurious hotels, resorts, and residences. With a strong development pipeline and recognition for creating coveted properties, the group offers legendary service rooted in Asian heritage while defining the pinnacle of luxury.

Boasting a stunning restoration that celebrates César Ritz’s pioneering spirit, our iconic Mandarin Oriental Ritz, Madrid is poised to become the city’s most luxurious hotel. With a prestigious central location, celebrated dining overseen by Spain’s top chef, and unrivaled wellness facilities, we set the standard for luxury.

About the Role

As Junior Sous Chef at Mandarin Oriental Ritz, Madrid, within the Kitchen, is responsible for setting up, serving, and clearing during events and banquets, ensuring exceptional service, attention to detail, and guest satisfaction throughout all functions.

Key Responsibilities:

• To perform management, planning and control functions in a qualified manner.
• Collaborate with and substitute for the Second Head Chef in his/her own tasks.
• Preparing reports on the management of the resources and processes of his/her department and/or service.
• Supervising and controlling the maintenance and use of machinery, materials and tools.
• Collaborate with the instruction of the staff under his/her charge.
• Ensure that the work areas for the service maintain the standards of cleanliness, safety and hygiene required by the company.
• Perform any task involving the preparation of products for customer service to Mandarin Oriental Hotel Group (MOHG) standards.
• Support any Food and Beverage outlets as and when required.
• Contribute in the planning and distribution of kitchen staff work by zones and shifts.
• Verify compliance with good hygienic and sanitary working practices in each area.
• Control and check goods and objects of use in the section.
• Supervise the stock of raw materials necessary for the preparation of food; ensure their correct conservation and rotation.
• Coordinate the maintenance, cleaning and good condition of the kitchen facilities and equipment.
• Verify the conservation of the cold chain and chamber temperatures. 
• Collaborate in the ordering and conservation of raw materials and products for use in the kitchen.
• Ensuring that the incidents reported by the teams have a solution or a close follow-up by the competent departments.
• Collaborate with the Second Head Chef in the preparation and development of special events.
• Collaborate in the planning of menus and menus.
• Supervise the correct management of costs and inventories, as well as collaboration in purchasing and storage.
• Always ensure that the dishes prepared in the kitchen comply with the standards, weights, flavours and image established by the Head Chef.
• Maintain the cost control policy set by the Head Chef.
• Control and take care of the conservation and use of the products placed at his/her disposal.
• Ensure that all service equipment and utensils are kept clean and in good condition.
• Be knowledgeable about the composition of the food menus and be aware of all allergens in each of the products on the menus, to ensure that all dishes with allergenic or dietary specifications are served correctly.
• Respond to and inform colleagues in the dining room with respect and professionalism about the composition and preparation of the different products on the menus.
• Prepare and present the products for culinary use, maintaining the uniformity of all the dishes according to the technical specifications set out by the Head Chef.
• Ensuring that the ‘mise en place’ of the batch is prepared on time according to the established guidelines.
• Always ensure that the dishes prepared in the kitchen comply with the standards established by the Head Chef.
• Deal with any incident in the kitchen, constantly ensuring that the customer is satisfied and that everything is to his or her liking.
• Ensure that the teams always keep the workplace clean and make sure they have enough material to be able to carry out the correct service.
• To carry out, respect and enforce the Food Hygiene, Safe & Sound, HACCP and FLHSSE (Fire, Life, Health and Safety Guidelines) standards of MOHG.
• Work in close cooperation and mutual respect with all departments and colleagues in the hotel.

• What We Expect from You:

• Maintain and comply with MOHG Safe & Sound (Health & Safety) standards.
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• Maintain and comply with MOHG's FLHSSE (Fire, Life, Health and Safety Guidelines) standards.
• Know, meet and enforce the hotel's generic standards, as well as those of the company.
• Collaborate in the training of the staff under his/her charge, enhance the development of the teams under his/her charge and evaluate their performance.
• Motivate the training of the staff in charge and promote a positive work environment for team building.
• Always apply the health and hygiene regulations in force.
• To present an impeccable uniform and personal appearance.
• Exceptionally take over the kitchen service in the absence of the Head Chef and his deputy.
• To observe, apply and respect the hotel's cost saving and energy saving policy.
• Be open to new proposals and initiatives, being himself the promoter of the best ones introduced in the management of the department.
• Ensure with the necessary anticipation that the needs of the department and the service are met.
• Assist the Head Chef in the management of the teams and ensure that the vision of the department is fulfilled.
• Propose the sanctions and promotions that he/she deems appropriate and take part in the selection of the staff of his/her department.
• Plan, coordinate and supervise the work of the entire team under his/her responsibility, both individually and with the teams.
• Proactivity in all processes, including creative and recipe contributions to new dishes.
• To take care of your continuous training in all culinary aspects.

• Our Commitment to You:

• Learning & Development: Your success is our success. We offer tailored learning and development programs to help you grow at every stage of your career.
• MOstay: As part of the #MOfamily, you’ll enjoy complimentary nights and attractive rates at Mandarin Oriental properties worldwide, for both you and your loved ones.
• Health & Wellness: We prioritize work-life balance and offer a variety of health benefits and wellness programs to support your well-being.
• Retirement Plans: We offer flexible retirement plans, recognizing your long-term commitment and contribution.
• Staff Welfare Fund (Fondo Social): Access to a fund supporting your overall well-being.
• Flexible Compensation: Enjoy a flexible compensation plan that includes access to DKV health insurance (employee-contributed).
• Internal Events & Team Building: Participate in exciting internal events and team-building activities to strengthen relationships with your colleagues.

• We’re Fans. Are You?

  Maintain and comply with the Occupational Risk Prevention policies within the hotel.