Executive Sous Chef

About the job

Based at Mandarin Oriental, Hangzhou, the Executive Sous Chef is an integral member of the pre-opening culinary leadership team and will support the Executive Chef in establishing a world-class culinary destination. The role is responsible for assisting in the strategic direction, operational execution, and financial performance of all kitchen operations, ensuring alignment with Mandarin Oriental standards and brand expectations. During the pre-opening phase, the Executive Sous Chef will lead culinary planning, kitchen setup, colleague recruitment and development, SOP implementation, and operational readiness initiatives. After opening, the role will oversee the daily operation of all kitchens, driving culinary innovation, maintaining exceptional food quality and hygiene standards, and delivering memorable dining experiences that reflect the legendary service and craftsmanship of Mandarin Oriental.

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

• Support the Executive Chef in the planning and execution of all culinary pre-opening activities.
• Lead the setup and commissioning of all kitchens, equipment, storage areas and operational workflows.
• Assist in recruiting, onboarding, training and developing the culinary brigade in accordance with Mandarin Oriental standards.
• Support menu development, recipe standardization, food costing and supplier selection.
• Implement kitchen operating procedures, HACCP programmes, food safety standards and quality assurance processes.
• Coordinate opening schedules, operational trials, mock services and readiness assessments across all culinary outlets.

• Support the Executive Chef in overseeing the daily operation of all culinary outlets, ensuring exceptional quality, consistency and efficiency.
• Lead, inspire, coach and develop the culinary brigade, fostering a culture of teamwork, accountability and continuous improvement.
• Ensure all food is prepared and presented in accordance with Mandarin Oriental standards and approved recipes.
• Maintain the highest standards of food safety, hygiene, cleanliness and compliance with HACCP and local regulations.
• Participate in kitchen equipment commissioning, OS&E establishment, supplier onboarding and operational testing during the pre-opening phase.
• Monitor food quality, presentation and guest satisfaction throughout all meal periods.
• Oversee production planning, staffing deployment and kitchen scheduling to meet operational demands.
• Drive food cost control through effective purchasing, inventory management, portion control and waste reduction.
• Monitor departmental budgets, kitchen supplies, utilities and operating expenses while supporting the achievement of financial targets.
• Collaborate closely with Food & Beverage, Stewarding, Purchasing and Engineering to ensure seamless hotel operations.
• Identify opportunities for menu innovation, process improvement and enhanced guest experiences.
• Ensure all action points arising from operational meetings are implemented effectively throughout the culinary team.
• https://careers.mandarinoriental.com/jobs/executive-sous-chef-hangzhou-china