Levantine Chef de Cuisine

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:

As the Levantine Chef de Cuisine you will be responsible for assisting the Executive Chef and/or the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole. They are to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by their subordinates.

Duties & Responsibilities:

• Is responsible for checking the quality of all food production in the kitchen and for maintaining the highest standards achievable
• Communicates any operational problems and staff recruiting needs to the Executive Chef, Executive Sous Chef
• Ensures all food items for Tahir restaurant and Ormos (including Banqueting and Breakfast if required) are of high standard and ready to serve on time
• Carries out the kitchen requisitioning and ordering
• Oversees stock rotation (F.I.F.O.)
• Is responsible and accountable for 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
• Attends all training sessions arranged by MO
• Checks standard recipes ensuring proper portion control, uniformity of taste and quality
• Writes daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
• Carries out other duties as and when requested by management

Qualifications / Experience:

• Globally recognized culinary qualification
• Knowledge on Levantine cuisine
• European passport holder
• Degree holder in Hotel and Catering Management an advantage
• 6 years’ experience in relevant position
• 3 years of supervisory experience
• Experience in running culinary teams
• Experience of running restaurants and kitchens to budget targets
• Reading, writing and oral proficiency in the English language is desirable
• Menu planning and recipes knowledge
• Excellent Food and Beverage knowledge
• Cost control awareness and ability to keep to budgets
• 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
• Free meals at Colleagues' Dining
• Free laundry of those wearing uniform
• Colleague recognition and reward program
• Learning & Development Program
• Task force Opportunities across the Group of Mandarin Oriental
• Colleague Social events and Wellness programs
• Various discounts provided within the Resort and in the nearby area
  MORate: Experience any Mandarin Oriental Hotel Group in the world at a special rate
  MOComp: Complimentary room nights and a selection of additional benefits and
  discounts through our new MOcomp benefits program