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. Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders. Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world. Duties and responsibilities: - Maintain a high standard of specified work in accordance with the Executive Chef's guidelines - Ensure that food preparation, quality and presentation standards are met at all times - Monitor the stock movement and report to the Chef de Partie or Manager on Duty for the replenishing on your section - Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage - Keep high standards of personal hygiene - Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness - Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times Requirements: - At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent - At least 1-year working experience in the related field - Strong knowledge of HACCP We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.