Executive Sous Chef

Mandarin Oriental Savoy, Zurich is located in the heart of the old town, within the main business centre, close to the city’s leisure attractions and a short walk from the shores of Lake Zurich. Set to open end of 2023, Mandarin Oriental Savoy, Zurich will feature 80 guestrooms and suites and three dining outlets, comprising an all-day dining venue, a speciality restaurant, and a lobby lounge. The property is ideally placed for meetings and gatherings, and the renovation will enhance conference and event facilities, including a grand historic ballroom.

Job Overview

The Executive Sous Chef directs the operation of all kitchens, including food preparation, quality control, physical maintenance of equipment and inventory functions. They will ensure that the hotel’s quality standards and revenue goals are met, and food and supply costs are controlled. They will ensure a high standard of all food preparation, service and hygiene in all kitchens, in accordance to the standards set forth by the management, and take charge of the overall kitchen operations in the absence of the Executive Chef.

Job Responsibilities

Financials

• Complete forecasts, plans, and departmental production reports.
• Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.
• Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.
• Attends a regular meeting with the Executive Chef to discuss future business strategy and review, and ongoing action plan progress, and other departmental meetings as required.
• Controls and ensures that expenses, purchases, and requisitions are within budget limits

People

• Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members.
• Provide mentoring, coaching, and regular feedback develop and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations, and for development of their skills and new menu items.
• Ensure team members have the tools, training, and equipment to carry out job duties.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Assist sales, catering and banquet colleagues with banquets, parties and other special events.
• Recommend human resources related actions in accordance with hotel rules and policies.

Guest

• Engage and solicit guest feedback to improve food and presentation quality.
• Assist with addressing guest questions and issues relating to kitchen services.
• Assist Executive Chef with menu planning, food and beverage coordination, table arrangements, decoration options, etc.

Responsible Business

• Ensure that all menu items are prepared and presented according to established recipes and standards.
• Develop menu design and concepts for all food and/or bar outlets, and catering events.
• Monitor competitor and industry trends.
• Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment.
• Replenish supplies in a timely manner and minimize waste.
• Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Observes and ensures the compliance to hygiene and sanitation standards within the hotel, in particular at the individual’s specific work area.
• Adhere to governmental regulations as well as brand standards and hotel or company policies and procedures.

Job Requirements

• Degree or certificate in culinary arts.
• Several years of experience as a chef, with at least 1 year of experience as an Executive Sous Chef in an international luxury chain hotel.
• Possess creativity and passion to keep up to date with the latest culinary trends.
• Western cuisine background is preferred.
• Excellent communication and interpersonal skills.
• Excellent stakeholder management skills.
• Possess the ability to work with people across all demographics and culture.
• Enjoy interacting with guests, employees and third parties.
• Self-motivator and driver.
• Excellent command of German and English (reading and writing).
• Possess good foundation in mathematical skills, including knowledge and experience in budgeting, profit/loss concepts.

We offer our team world class benefits, including but not limited to:

• Discounts on hotel stays and dining across the group
• Colleague recognition and reward programmes
• An exciting range of learning and development programmes
• Opportunities for promotion and transfers worldwide
• Colleague Social events and Wellness programmes