Sous Chef (Sommelier and Chef Jobs: Hotels)

  Mandarin Oriental Hotel - Bar Boulud

  Boston, Massachusetts

Job requirement

Minimum of 5 years' experience in a similar role, able to perform duties and responsibilities of:

Being the Best

• Show a strong belief in team work and positive attitude
• Show integrity and respect
• Provide excellent service at all time to all our guests
• Anticipate guest needs, as to where guests will never have to ask for anything
• Attend all food and beverage training classes when requested to
• Require to attend all daily pre shift on scheduled days
• Willing to work holidays, weekends, PM, AM shifts and overtime
• Professional appearance and demeanor at all time
• Have excellent communication and organization skills

Delighting our Guests

• Must have good knife skills
• Knowledgeable about a verity of food and cuisines
• Knowledgeable about proper sanitation practices
• Must be able to carry out the production of all menu items according to the prescribed recipes and specifications and ensure that the portion size, quality and personation of the dishes conform to the Bar Boulud, Boston standards
• Supervise and coordinate the preparation and production of all hot and cold menu items according to the highest standards, menu planning and cost control.
• Attend meetings in conjunction with the Chef de Cuisine.
• Check standard recipes and ensure proper portion control, uniformity of taste and quality.
• Coordinate and liaise with Bar Boulud, Boston, Spa Café, and In Room Dining for production of mise-en-place
• In charge of making and revising all basic recipes
• Write menu proposals as requested
• Prepare daily food orders
• Issue recipe cards to collages when new products are implemented followed by spot check on the quality of the end product.
• Find ways of maximizing and increasing sales and/or yield
• Perform any other reasonable duty's as required by the kitchen management

Playing by the Rules

• Complete daily cleaning schedule in accordance the MOHG Safe and Sound HACCP plan.
• Record HACCP documentation and pass it on the manager when completed
• Follow HACCP training provided by the restaurant manager
• Be compliant with the MOHG safe and sound habits and routines.
• Responsible for the working area to be cleaned and sanitized and the floor without debris

How To Apply