Pastry Sous Chef

Mandarin Oriental, Lago di Como aims to become one of the most
exclusive resorts in Europe, representing the true elegant Italian
but understated luxury experience for a worldwide Clientele.

Further product enhancements, the stunning location, young
and talented Colleagues inspired by enthusiastic leaders, MOHG culture, level
of standards, sensible approach to sustainability, and innovation will enable
us to attract always more high-end expert travelers, becoming leaders in
the market also for exclusive private events, consequently increasing steadily
ADR and profitability.

PASTRY SOUS
CHEF

Mandarin Oriental, Lago di
Como’s Pasty Sous Chef is in charge of assisting the Pastry Chef in ensuring
the proper running of the kitchen department as a whole and that quality,
hygiene and other standards are kept or surpassed at all times.

Duties and responsibilities:

• Ensure the smooth running of the culinary operations in every
  F&B outlet in accordance with the targeted budget

• Motivate, train and professionally develop of all the kitchen
  staff

• Be responsible for the quality check
  of all food production in the kitchen maintaining the highest standards
  achievable

• Communicate promptly any
  operational problems and staff recruiting needs to the Executive Chef and
  the Pastry Chef

• Ensure that all live
  products are received in top condition and are of top quality
  

• Carry out the kitchen requisitioning
  and ordering and oversee stock rotation

• Ensure that all the designated action points from daily
  briefings or other operational meetings are being followed by the individuals
  concerned

• Propose, and initiate when
  approved, new services and products for our guests

• Perform any other reasonable duties as required by the Executive
  Chef and the Pastry Chef from time to time

• Check standard recipes ensuring proper portion control,
  uniformity of taste and quality

Requirements:

• Globally
  recognized culinary qualification and at least a Professional Certificate,
  Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
  

• Technical knowledge including the effective
  use of the provided materials

• Cost control
  awareness

• Strong kitchen organization
  experience

• Minimum 5-years experience
  in the role in a 5-star luxury environment

Compensation:

€2,700 – €2,850 Gross
Monthly Salary