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. 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