Kitchen Sous Chef (OPUS 388)

About the role

Join the award‑winning Mandarin Oriental, Shenzhen as an OPUS 388 Kitchen Sous Chef. Working within the Food & Beverage division, you will support the Chef De Cuisine in delivering exceptional culinary experiences across the hotel’s eight dining venues.

Key responsibilities

• Assist the Chef De Cuisine with daily production, ensuring food quality and hygiene standards are consistently met.
• Collaborate on menu development, ingredient sourcing, and the creation of innovative dishes that reflect market trends.
• Handle guest feedback promptly, coordinating corrective actions with the culinary team.
• Maintain safe working practices in line with FHLSS guidelines and identify workplace hazards.
• Support inventory management and supply planning for restaurant operations.

Required profile

• Minimum of 2 years’ experience in a similar sous‑chef or kitchen supervisory role.
• Strong team player with excellent communication skills.
• Detail‑oriented, well‑organized and responsible.
• Proficient in spoken and written English.

Required skills

• Food safety and hygiene compliance (FHLSS).

What we offer

• Continuous learning and development opportunities within a luxury hotel brand.
• Exposure to a diverse, high‑end culinary environment.
• Potential career progression in an internationally recognised hospitality group.