About the job
Based at Mandarin Oriental, Hangzhou, the Executive Sous Chef is an integral member of the pre-opening culinary leadership team and will support the Executive Chef in establishing a world-class culinary destination. The role is responsible for assisting in the strategic direction, operational execution, and financial performance of all kitchen operations, ensuring alignment with Mandarin Oriental standards and brand expectations. During the pre-opening phase, the Executive Sous Chef will lead culinary planning, kitchen setup, colleague recruitment and development, SOP implementation, and operational readiness initiatives. After opening, the role will oversee the daily operation of all kitchens, driving culinary innovation, maintaining exceptional food quality and hygiene standards, and delivering memorable dining experiences that reflect the legendary service and craftsmanship of Mandarin Oriental.
As Executive Sous Chef you will be responsible for the following duties:
- Support the Executive Chef in the planning and execution of all culinary pre-opening activities.
- Lead the setup and commissioning of all kitchens, equipment, storage areas and operational workflows.
- Assist in recruiting, onboarding, training and developing the culinary brigade in accordance with Mandarin Oriental standards.
- Support menu development, recipe standardization, food costing and supplier selection.
- Implement kitchen operating procedures, HACCP programmes, food safety standards and quality assurance processes.
- Coordinate opening schedules, operational trials, mock services and readiness assessments across all culinary outlets.
- Support the Executive Chef in overseeing the daily operation of all culinary outlets, ensuring exceptional quality, consistency and efficiency.
- Lead, inspire, coach and develop the culinary brigade, fostering a culture of teamwork, accountability and continuous improvement.
- Ensure all food is prepared and presented in accordance with Mandarin Oriental standards and approved recipes.
- Maintain the highest standards of food safety, hygiene, cleanliness and compliance with HACCP and local regulations.
- Participate in kitchen equipment commissioning, OS&E establishment, supplier onboarding and operational testing during the pre-opening phase.
- Monitor food quality, presentation and guest satisfaction throughout all meal periods.
- Oversee production planning, staffing deployment and kitchen scheduling to meet operational demands.
- Drive food cost control through effective purchasing, inventory management, portion control and waste reduction.
- Monitor departmental budgets, kitchen supplies, utilities and operating expenses while supporting the achievement of financial targets.
- Collaborate closely with Food & Beverage, Stewarding, Purchasing and Engineering to ensure seamless hotel operations.
- Identify opportunities for menu innovation, process improvement and enhanced guest experiences.
- Ensure all action points arising from operational meetings are implemented effectively throughout the culinary team.
- Act on behalf of the Executive Chef during periods of absence, assuming full responsibility for all culinary operations.
- Perform any other reasonable duties assigned by the Executive Chef.
As Executive Sous Chef, we expect from you:
- Professional culinary qualification or diploma in Culinary Arts or a related discipline.
- Minimum 7 years' experience in progressively responsible culinary leadership roles, including experience as Executive Sous Chef or Senior Sous Chef within a luxury five-star hotel, luxury hotel or internationally recognised fine dining environment.
- Previous luxury hotel pre-opening experience is considered a strong advantage.
- Demonstrated leadership experience managing large multicultural culinary teams.
- Excellent knowledge of international culinary techniques, food safety regulations and HACCP standards. Experience working with diverse culinary concepts and Chinese market expectations is highly desirable.
- Strong financial acumen with proven experience in food costing, purchasing, inventory management, budgeting and cost control.
- Excellent organizational, planning and problem-solving skills.
- Ability to perform effectively in a fast-paced, high-volume luxury hospitality environment.
- Passion for culinary innovation, creativity and delivering exceptional guest experiences.
- Excellent communication and leadership skills.
- Fluent English language skills are preferred.
Our commitment to you
- Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
- MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
- Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
- Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
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