Pastry Sous Chef
Pubblicato il 18-08-2026 - Mandarin Oriental in Como
ppbMandarin 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. /b /p pbFurther 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. /b /p h3PASTRY SOUS CHEF /h3 pMandarin 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. /p h3Duties And Responsibilities /h3 ul liEnsure the smooth running of the culinary operations in every FB outlet in accordance with the targeted budget /li liMotivate,
train and professionally develop of all the kitchen staff /li liBe responsible for the quality check of all food production in the kitchen maintaining the highest standards achievable /li liCommunicate promptly any operational problems and staff recruiting needs to the Executive Chef and the Pastry Chef /li liEnsure that all live products are received in top condition and are of top quality /li liCarry out the kitchen requisitioning and ordering and oversee stock rotation /liliEnsure that all the designated action points from daily briefings or other operational meetings are being followed by the individuals concerned /li liPropose, and initiate when approved, new services and products for our guests /li liPerform any other reasonable duties as required by the Executive Chef and the Pastry Chef from time to time /li liCheck standard recipes ensuring proper portion control, uniformity of taste and quality /li /ul h3Requirements /h3 ul liGlobally recognized culinary qualification and at least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent /li liTechnical knowledge including the effective use of the provided materials /li liCost control awareness /li liStrong kitchen organization experience /li liMinimum 5-years experience in the role in a 5-star luxury environment /li /ul h3Compensation /h3 p€2,700 – €2,850 Gross Monthly Salary /p /p #J-18808-Ljbffr