Responsibilities:

• Responsible for mise-en-place preparation and sample tasting for management
• Ensure that preparation and cooking standards are maintained
• Maintain proper quantity of par stock for mise-en-place and assist in food requisition as required
• Liaise with Chief Steward to maintain the high standards of cleanliness and to align with HACCP requirement
• Report any problems, failures of machines or equipment
• Perform duties set aside by the Chef de Cuisine or Executive Sous Chef

Requirements:

• With relevant working experience in a similar capacity in Michelin-starred kitchen
• Strong interpersonal skills and exemplary leadership skills
• Excellent food & beverage and menu planning knowledge
• Good command of both spoken and written English

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. Having grown from its Asian roots into a global brand, the Group now operates 30 hotels and eight residences in 20 countries and territories, with each property reflecting the Group’s oriental heritage and unique sense of place. Mandarin Oriental has a strong pipeline of hotels and residences under development, and is a member of the Jardine Matheson Group.