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Sous Chef de Cuisine

Costa Navarino, Greece, Greece, 240 01

Sous Chef de Cuisine

  • Costa Navarino, Greece
  • Kitchen Division
  • Full time

We are looking for a Sous Chef de Cuisine to join our pre-opening team at Mandarin Oriental Costa, Navarino.

Mandarin Oriental, Costa Navarino will be 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 will be part of the sustainable resort destination of Costa Navarino, a well-established tourism destination which includes 3 other resorts. It will comprise 99 guest rooms, including 48 pool villas, all with outdoor terraces and sea views, along with five restaurants and bars.

Mandarin Oriental, Costa Navarino will position itself as an exclusive resort hideaway in Greece, providing the best of barefoot luxury art of living.

Mandarin Oriental, Costa Navarino will differentiate themselves from other resorts through a flawless execution paired with offering of creative bespoke experiences tailormade for each guest. Exceptional staff will truly delight and satisfy each and every guest with our exemplary Legendary Quality Services emphasizing a sense of place mixed with our Oriental heritage.

The Sous Chef is responsible for assisting the Chef de Cuisine and/or 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 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.

The Sous Chef de Cuisine reports directly to Chef de Cuisine. The Chef de Partie, The Demie Chef de partie, Commis Chef all report to the Sous Chef.

The Sous Chef will be responsible for:

  • Ensuring smooth running of culinary operations and maintain standards within budget and outlet area.
  • To motivate and lead by example.
  • Be responsible for checking the quality of all food production in the kitchen and maintaining the highest standards achievable.
  • Communicate any operational problems and staff recruiting needs to the Executive Chef, Executive Sous Chef .
  • Ensure all live products are received in top condition and are of top quality
  • To carry out the kitchen requisitioning and ordering
  • To oversee stock rotation (F.I.F.O.)
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Propose, and initiate when approved, new services and products for our guests
  • Perform any other reasonable duties as required by the department head from time to time
  • Check standard recipes ensuring proper portion control, uniformity of taste and quality

What are we looking for?

  • Previous experience in a similar role.
  • Globally recognized culinary qualification.
  • Technical knowledge and job skills training including effective use of the provided materials
  • Reading, writing and oral proficiency in Greek is preferred
  • 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.

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