Executive Chef

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.

Mandarin Oriental Savoy, Zurich located in the heart of the Old Town, in the main business centre, close to the city’s leisure attractions and just a short walk from the shores of Lake Zurich. The Mandarin Oriental Savoy, Zurich has 80 guest rooms and suites and three dining venues, including an all-day dining restaurant, a specialty restaurant and a lobby lounge. The hotel is ideal for meetings and events with its newly renovated event facilities, including a grand historic ballroom.

About the job

Based at the Mandarin Oriental Savoy, Zurich within the Executive Committee, the Executive Chef leads the culinary department. The Executive Chef reports to the Hotel Manager.

As Executive Chef, you will be responsible for the following duties:

• Active contribution to hotel strategy as a key member representing the kitchen operations
• Full responsibility for budgeting, cost control, and performance analysis within the Culinary Division
• To supervise the function of all culinary employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.
• Creating and developing new dishes and recipes by keeping up with the latest trends
• Directly accountable for the 7-day-a-week operations of the outlet, including the Savoy Brasserie & Bar, In-Room Dining, Orsini and Banqueting. Responsible for organizing daily tasks as well as weekly and monthly planning across all kitchen departments and their respective chefs.
• Constantly developing the team with a professional training plan, coaching and knowledge sharing
• Looking after the wellbeing, making sure the working environment in the kitchen is respectful and positive
• Ensuring efficient operation with an input on quality orientation, professional and consistent food preparation, local sourcing, fresh and seasonal products
• Make sure all preparation, cooking and storage areas are constantly clean and a proper turnover of food of items is in place.
• Be present and assist with food preparation, run and be present during services
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils
• Constantly strive to improve kitchen operating procedures
• Compliance with all guidelines and proper storage of all food and raw materials
• Compliance and daily control of hygiene regulations and cleanliness within the framework of the HACCP guidelines
• To conduct such functions, as interviewing, hiring, employee orientation, appraisal, coaching, counselling and dismissal if necessary to ensure appropriate staffing and productivity. To consult with Hotel Manager and Director of People& Culture as appropriate in performing above these duties

As Executive Chef, we expect from you:

https://careers.mandarinoriental.com/jobs/executive-chef-m-f-d-zurich-zurich-switzerland-236e06a6-7988-415e-9081-df81df621b96