Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d’Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy’s most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental’s exceptional service, refined design, and award-winning hospitality.
The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.
Joining the pre-opening team offers a unique opportunity to help shape one of Europe’s most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.
Based at Mandarin Oriental Cristallo, Cortina, the Sous Chef plays a key role in the successful pre-opening and ongoing operation of the resort’s culinary division. Reporting to the Executive Chef, the Sous Chef supports the establishment of kitchen operations, the recruitment and development of the culinary brigade, and the implementation of Mandarin Oriental’s culinary standards. Following the opening, the role ensures the smooth day-to-day operation of all kitchen outlets, consistently delivering exceptional culinary experiences while maintaining the highest standards of quality, food safety, hygiene, and operational excellence.
Pre-Opening Responsibilities
Operational Responsibilities
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
As a Chef de Cuisine, you will be responsible for the following duties: Plan in conjunction with the Executive Chef and Outlet Managers activities, promotions, menu implementations according to the annual marketing plans. Guide the kitchen section chefs and all his subordinated in decision-making and judgement. Ensure that positive working relations with non-Food and Beverage […]
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if […]
Description: Responsible for the efficient and profitable operations of the entire kitchen operation. -Through food knowledge of all kitchen sections service knowledge labor controls Qualifications: Experience in the line for at least 2-3 years. – Able to use a computer as well. – Can work well Under pressure – The initiative is good all the […]
Description: Keeps the kitchen area clean. Maintains food preparation according to recipes and plate presentation standards. Knows how to operate equipment belonging to the kitchen area. Maintains all operating items at established par stock level. In-charge of storage of all materials as well checking newly received goods. Assists with preparing rosters as required. Enforces and […]
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. […]
