Junior Sous Chef

Mandarin Oriental, Costa Navarino is looking for a Junior Sous Chef to join our Culinary team, for season 2025.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline.
Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Mandarin Oriental, Costa Navarino is located on the southwest coast of the Peloponnese, one of the most unspoiled and breath-taking landscapes in the Mediterranean, and 45 minutes’ drive from Kalamata International Airport.
The beachfront resort comprises of 99 suites and villas, all with outdoor terraces and sea views, along with seven restaurants and bars.
About the job Based at Mandarin Oriental, Costa Navarino within the Culinary Department in Pylos, Messenia, Greece, the Junior Sous Chef ensures a good working environment and colleague relations throughout the kitchen, and is responsible for the training and professional development of the culinary colleagues.
The Junior Sous Chef reports to the Sous Chef.
As Junior Sous Chef, you will be responsible for the following duties: Motivate and lead by example.
Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
Check the quality of all food production in the kitchen, ensure all live products received are in top condition and are of top quality, oversee stock rotation (F.I.F.O.) and carry out the kitchen requisitioning and ordering.
Ensure smooth running of culinary operations and communicate any operational issues to the Executive Chef and the Executive Sous Chef.
Propose, and initiate when approved, new services and products for our guests.
Check standard recipes ensuring proper portion control, uniformity of taste and quality.
Oversee the overall food cost, as well as kitchen supplies, kitchen energy costs and kitchen utensils.
Perform any other reasonable duties as required by the management.

Job Tags: Πύλος