Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef supports the Executive Chef and senior kitchen team in managing daily food production, service standards and kitchen operations. Requirements typically include professional culinary training, several years of experience in a quality hotel, resort or fine-dining kitchen, strong knowledge of food safety and HACCP procedures, and the ability to lead and motivate kitchen colleagues. The successful candidate is expected to maintain consistently high food quality, control costs and waste, coordinate effectively with service departments, and follow Mandarin Oriental standards. Flexibility is essential, including willingness to work shifts, weekends and public holidays. Experience in luxury hospitality, Mediterranean cuisine, international menus and multilingual teams would be advantageous.

About the employer

Mandarin Oriental Hotel Group is an international luxury hospitality company known for refined service, distinctive design and highly personalized guest experiences. The group operates hotels, resorts and residences in major destinations across Asia, Europe, the Americas and the Middle East, combining local character with strong standards in accommodation, dining and wellness. Mandarin Oriental Punta Negra is located in Costa d’en Blanes, Mallorca, overlooking the Mediterranean near Puerto Portals and Palma. The property forms part of the group’s luxury resort portfolio and offers an environment focused on sophisticated cuisine, attentive service and memorable leisure experiences. Employees typically work within an international team and benefit from the group’s emphasis on professional development, responsible hospitality and service excellence. Exact operating arrangements, benefits and opening dates may depend on the property’s current renovation and recruitment plans.