TAPAS 77 Kitchen Chef De Cuisine

Mandarin Oriental, Shenzhen is looking for a TAPAS 77 Kitchen Chef De Cuisine to join our Food & Beverage Culinary team. We are seeking a master of craft who thrives in a team that succeeds together, demonstrating integrity and respect while acting responsibly and embracing a growth mindset.

Mandarin Oriental is the award-winning owner and operator of some of the world’s most luxurious hotels, resorts and residences. We invite you to become a fan of the exceptional and join our global brand, known for legendary service inspired by Asian heritage and cutting-edge luxury experiences.

Based at the Mandarin Oriental, Shenzhen, this role reports to the Executive Sous Chef and is responsible for all aspects of the assigned kitchen operations. Apply now to become a part of the #MOfamily!

Company Overview

Mandarin Oriental 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 43 hotels, 12 residences and 23 exclusive homes in 26 countries and territories, with each property reflecting the Group’s oriental heritage, local culture and unique design. Mandarin Oriental has a strong pipeline of hotels and residences under development and is a member of the Jardine Matheson Group.

Mandarin Oriental’s aim is to be recognised widely as the best global luxury hotel group, providing 21st-century luxury with oriental charm in each of its hotels. This will be achieved by investing in the Group’s exceptional facilities and people while maximising profitability and long-term stakeholder value. The Group regularly receives recognition and awards for outstanding service and quality management. The Group's strategy is to open the hotels currently under development while continuing to seek further selective opportunities for expansion worldwide.

Quick Details

• Salary Range: Not Applicable
• Job Type: Full-time
• Qualifications: Bachelors Degree
• Experience: 3 Year+

Key Responsibilities

• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef.
• Develop, help and give support to colleagues so they will in turn develop on a professional level.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
• Liaise with restaurant managers daily.
• Minimize wastage and spoilage by monitoring occupancy forecasts.
• Motivate and lead by example.
• Engage with guests to be able to anticipate their needs.

Requirements

• Minimum 3 years’ relevant working experience in similar capacity.
• A great team player with good communication skills.
• Attention to details, well-organised and responsible.
• Good command of both spoken and written English.

Benefits

• Learning & Development programmes for various stages in your career.
• MOstay programme offering complimentary nights and attractive rates on rooms for you and your loved ones.
• Health & Colleague Wellness programmes and a variety of health benefits.
• Retirement plans depending on the length of your service and your role.