Sous Chef

Mandarin Oriental Palace Luzern is looking for a Sous Chef to join our Culinary team.

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 Palace, Luzern is an iconic Belle Époque landmark, offering a premier luxury experience. The hotel comprises 136 rooms and suites, four restaurants, one bar together with a variety of meeting facilities, a Spa and a fitness room.

About the job

Based at the Mandarin Oriental Palace, Luzern, within the Culinary department, the Sous Chef will assume responsibilities and fill duties and tasks delegated by the Executive Sous Chef in order to assist a smooth operation of the kitchen ensuring Mandarin Oriental standards are maintained at all time. The Sous Chef reports to the Executive Sous Chef.

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

• Understanding and communicating all corporate and hotel policies as well as standard operating procedures.
• Supervising the day-to- day operation of the kitchen outlet.
• Assisting the Executive Sous Chef in controlling and analysing on on-going basis the following:
• • Food Quality and Service execution
  • Staff training and performance
  • Sanitation, cleanliness and hygiene
• Providing leadership, direction and support to all culinary colleagues at all time
• Creating and maintaining a positive synergy between all kitchen outlets to assure maximum efficiency.
• Ensuring the monthly par stock adjustments of all operating equipment is updated in the kitchen you have been assigned to.
• Maintaining a close relationship with key members of the culinary department such as Executive Chef, F&B Director and assistant, restaurant and outlets managers.
• Monitoring daily food production and handling, oversee inventories.
• Ensuring that all dishes: cold and hot are all prepared as per the standards set by the Executive Chef.https://careers.mandarinoriental.com/jobs/sous-chef-m-w-d-luzern-switzerland-56d3f7d2-39b0-4412-9460-a3d94cac8b33