Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele.  

Further product enhancements, the stunning location, young and talented Colleagues inspired by enthusiastic leaders, MOHG culture, level of standards, sensible approach to sustainability, and innovation will enable us to attract always more high-end expert travelers, becoming leaders in the market also for exclusive private events, consequently increasing steadily ADR and profitability. 

PASTRY SOUS CHEF 

Mandarin Oriental, Lago di Como’s Pasty Sous Chef is in charge of assisting the Pastry Chef in ensuring the proper running of the kitchen department as a whole and that quality, hygiene and other standards are kept or surpassed at all times. 

Duties and responsibilities: 

• Ensure the smooth running of the culinary operations in every F&B outlet in accordance with the targeted budget 

• Motivate, train and professionally develop of all the kitchen staff 

• Be responsible for the quality check of all food production in the kitchen maintaining the highest standards achievable 

• Communicate promptly any operational problems and staff recruiting needs to the Executive Chef and the Pastry Chef

• Ensure that all live products are received in top condition and are of top quality 

• Carry out the kitchen requisitioning and ordering and oversee stock rotation 

• Ensure that all the designated action points from daily briefings or other operational meetings are being followed by the individuals concerned 

• Propose, and initiate when approved, new services and products for our guests 

• Perform any other reasonable duties as required by the Executive Chef and the Pastry Chef from time to time 

• Check standard recipes ensuring proper portion control, uniformity of taste and quality 

Requirements: 

• Globally recognized culinary qualification and at least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent 

• Technical knowledge including the effective use of the provided materials 

• Cost control awareness 

• Strong kitchen organization experience 

• Minimum 5-years experience in the role in a 5-star luxury environment 

Compensation: 

€2,700 – €2,850 Gross Monthly Salary