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Sous Chef - Main Kitchen

Milan, Italy

Sous Chef - Main Kitchen

  • Milan
  • Kitchen Division
  • Full time
  • Closing date: Oct 1 2021 at 05:55 HKT

The Company:

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates or has under development over 40 hotels with more than 11,000 rooms in 25 countries in key business and leisure destinations.

The Hotel:

Ideally located on the charming Via Andegari, Mandarin Oriental, Milan is a stylish and intimate hotel, featuring 104 guestrooms, including 32 beautifully appointed suites. Set in the heart of the city, only steps away from the world-renowned La Scala opera house, it inhabits four elegant 18th Century buildings in Milan's most prestigious district. The hotel features a fine-dining restaurant, Seta and a bar-bistro, Mandarin Bar + Bistrot where an eclectic choice of contemporary cuisine and cocktails are offered in chic surroundings. The Spa at Mandarin Oriental, Milan is the city's most comprehensive, offering a holistic approach to rejuvenation and relaxation in tranquil, meditative surroundings that feature indoor swimming pool and six private treatment rooms. In addition, the hotel has two versatile function rooms that benefit from natural daylight.


Scope of Position

The Sous Chef is responsible for assisting the Executive Sous Chef in ensuring the proper running of the kitchen department as a whole. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates.


Duties and Supporting Responsibilities


  • Check standard recipes ensuring proper portion control, uniformity of taste and quality
  • Write daily food requisitions and kitchens transfers in order to achieve the stock rotation desired
  • Ensure that there is a sufficient supply of chinaware for banquet functions, cocktail parties, etc.
  • Check food preparation, cost, quality, quantity and portion control daily
  • Report any problems, failures of machines or small equipment and so on as soon as possible
  • Inspect all refrigerated areas and ensure regular turnover of food items
  • Liaise with other Sous Chefs and Head Cooks regarding items or staff needed from other departments
  • Be present and assist with the preparation of food
  • Check existing stocks and prepare supply requisition forms on a daily basis
  • Report any out of stock items immediately to supervisors
  • Perform any other reasonable duties as required by the department head from time to time
  • Attend all training sessions arranged by MO
  • Carry out other duties as and when requested by management


Human Resources/ Colleagues

  • Maintain good rapport with all colleagues
  • Responsible for the direct supervision of all employees of the department
  • Attend all Head Cook meetings and pass information to staff
  • Liaise with restaurant Managers and Headwaiters
  • Organize and plan annual leave schedules
  • Organize training sessions for staff
  • Be firm and critical of subordinates and promptly correct any deviations, mistakes, intolerable behaviour or appearance of staff, etc.
  • Arrange and plan staff for outside catering functions and buffet attendance
  • Participate in all staff movement meetings and give inpu


  • Minimise wastage and spoilage by monitoring occupancy forecasts
  • Understand, participate and encourage staff to save money and prevent wastage (water, electricity, breakage, etc.)

Maintaining Standards

  • Support company's philosophy and company culture through the use of Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Departmental Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement
  • Support company's philosophy and company culture through the use of Guiding Principles and D.E.L.I.G.H.T as part of ensuring Guest Satisfaction and the achievement of our Mission Statement
  • Understand feedback from quality analysis reports and act on it to ensure standards are being met and operations are constantly improving

Hygiene and Cleanliness

  • Liaise with the Back of House team to ensure that high standards of cleanliness are maintained, i.e. machinery, small equipment, floors, refrigerators, etc.

Health and Safety

  • To be aware of, and comply with, safe working practises as laid down under FHLSS. This will include your awareness of any specific hazards at your work place
  • To be aware of, and comply with local and relevant Food Acts.
  • To wear any appropriate protective clothing provided by or recommended by the Hotel.
  • To report any defects in the building, plant or equipment according to the Hotel procedures.
  • To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
  • To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
  • Be aware of Fire safety plans
  • Adhere to Safe&Sound procedures regarding Health & safety
  • Adhere to Safe&Sound procedures regarding  HACCP standards
  • To attend any training deemed appropriate by your Head of Department




Educational level:                                         

  • Globally-recognized culinary qualification.
  • Degree holder in Hotel and Catering Management an advantage

Work experience:                                          

  • 6 years experience in relevant position
  • 2 years of supervisory experience

Job knowledge:                                            

  • Reading, writing and oral proficiency in the local language
  • Menu planning and recipes knowledge
  • Excellent Food and Beverage knowledge
  • Administration abilities
  • Cost control knowledge
  • Good kitchen organisation experience

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