Position Chef di Cucina (Full time 522840) Property / Office Mandarin Oriental, Milan Location Milan, Italy The Company Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates or has under development over 40 hotels with more than 11,000 rooms in 25 countries in key business and leisure destinations. The Hotel Ideally located on the charming Via Andegari, Mandarin Oriental, Milan is a stylish and intimate hotel, featuring 104 guestrooms, including 32 beautifully appointed suites. Set in the heart of the city, only steps away from the world-renowned La Scala opera house, it inhabits four elegant 18th Century buildings in Milan's most prestigious district. The hotel features a fine-dining restaurant, Seta, and a bar-bistro, Mandarin Bar Bistrot, offering contemporary cuisine and cocktails in chic surroundings. The Spa at Mandarin Oriental, Milan, is the city's most comprehensive, providing a holistic approach to rejuvenation and relaxation with indoor swimming pools and six private treatment rooms. The hotel also has two versatile function rooms with natural daylight. Scope of Position The Sous Chef assists the Executive Sous Chef in managing the kitchen department, ensuring quality, hygiene, and standards are maintained or exceeded by the team. Duties and Responsibilities Administration Check recipes for proper portion control, taste, and quality. Prepare daily food requisitions and transfers to maintain stock rotation. Ensure sufficient chinaware for events. Monitor food preparation, cost, quality, and portion control daily. Report equipment issues promptly. Inspect refrigerated areas for food turnover. Coordinate with other Sous Chefs and Head Cooks on staffing and supplies. Assist in food preparation when needed. Manage stock levels and requisitions daily. Report out-of-stock items immediately. Perform other duties as assigned by the department head. Attend training sessions organized by Mandarin Oriental. Support other departmental duties as required. Human Resources / Colleagues Maintain positive relationships with colleagues. Supervise department staff directly. Attend and communicate in Head Cook meetings. Coordinate with restaurant managers and staff. Organize staff leave and training schedules. Address staff deviations or misconduct promptly. Arrange staff for outside catering and events. Participate in staff movement meetings and provide input. Financials Minimize waste and spoilage based on occupancy forecasts. Encourage staff to save resources and reduce costs. Maintaining Standards Support the company's philosophy and culture through quality experiences to ensure guest satisfaction. Use feedback from quality reports to improve standards and operations. Hygiene and Cleanliness Coordinate with the Back of House team to maintain cleanliness of equipment and facilities. Health and Safety Comply with safe working practices and relevant food safety laws. Wear protective clothing as recommended. Report building, equipment, or safety issues promptly. Report accidents according to hotel procedures. J-18808-Ljbffr