ph3Head Chef – Colleague Restaurant / Staff Canteen /h3pMandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality. /ppThe resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury. /ppJoining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one. /ph3About the Role /h3pBased at bMandarin Oriental Cristallo, Cortina /b, the Head Chef – Colleague Restaurant is responsible for leading the culinary operation of the resort's colleague restaurant, ensuring the consistent preparation and delivery of high-quality, nutritious and varied meals for all colleagues. /ppThe role combines strong culinary leadership with effective planning, cost control and team management, ensuring that the colleague dining experience reflects Mandarin Oriental's commitment to colleague wellbeing and operational excellence. /ppDuring the pre-opening phase, the Head Chef – Colleague Restaurant will play an important role in establishing the staff canteen operation, developing menus and production processes, supporting the setup of the kitchen, recruiting and training the team, and ensuring full operational readiness for the arrival of the resort's opening team. /ph3As a Head Chef – Colleague Restaurant, you will be responsible for the following duties: /h3h3Pre-Opening Responsibilities /h3ullipSupport the setup and operational readiness of the colleague restaurant kitchen and related production areas prior to opening. /p /lilipDevelop balanced, varied and cost-effective menu cycles suitable for a diverse and multicultural colleague population. /p /lilipEstablish standard recipes, production procedures, portion controls and food presentation standards. /p /lilipSupport the selection and commissioning of kitchen equipment, utensils and operating supplies. /p /lilipSupport the recruitment, onboarding, training and development of the colleague restaurant culinary team. /p /lilipEstablish appropriate food production schedules and kitchen workflows based on anticipated colleague numbers and meal periods. /p /lilipImplement food safety, hygiene, HACCP and sanitation procedures across the operation. /p /lilipCoordinate with Purchasing on ingredient specifications, suppliers, ordering procedures and opening stock requirements. /p /lilipParticipate in tastings, operational trials and pre-opening readiness exercises. /p /lilipWork closely with People Culture and the Culinary leadership team to understand colleague requirements and establish an effective dining experience from opening.



/p /li /ulh3Operational Responsibilities /h3ullipLead the daily culinary operation of the colleague restaurant, ensuring efficient preparation and service across all scheduled meal periods. /p /lilipPlan and develop rotating menus that provide variety, nutritional balance and appropriate options for the resort's multicultural workforce. /p /lilipEnsure consistent quality, taste, freshness and presentation of all food served. /p /lilipAdapt menus and production levels according to colleague numbers, occupancy, seasonality and operational requirements. /p /lilipEnsure appropriate dietary requirements, allergies and intolerances are considered within menu planning and food preparation. /p /lilipPersonally supervise food production and maintain a strong hands-on presence in the kitchen. /p /lilipLead, motivate, coach and develop the colleague restaurant culinary team. /p /lilipPrepare team schedules and organise daily production according to business requirements. /p /lilipEnsure all food is prepared according to approved recipes, portion standards and established production procedures. /p /lilipMaintain the highest standards of food safety, hygiene, cleanliness and HACCP compliance. /p /lilipEnsure correct receiving, storage, labelling, temperature control and rotation of all food products. /p /lilipMonitor kitchen equipment and coordinate maintenance requirements with Engineering. /p /lilipWork closely with Stewarding to ensure appropriate cleanliness and sanitation standards throughout the operation. /p /lilipMaintain effective communication with People Culture and relevant departments regarding colleague feedback and dining requirements. /p /li /ulh3Menu Planning Colleague Experience /h3ullipDevelop seasonal menu cycles offering appropriate variety across breakfast, lunch, dinner and other required meal periods. /p /lilipEnsure menus provide a balanced selection of proteins, vegetables, carbohydrates, salads, fruit and other appropriate options. /p /lilipConsider cultural, religious and dietary requirements when developing menus for the colleague population. /p /lilipRegularly introduce new dishes and concepts to maintain variety and engagement. /p /lilipGather and consider colleague feedback to continuously improve the dining experience. /p /lilipSupport special colleague events, celebrations and recognition activities with appropriate culinary offerings. /p /lilipPromote a positive and welcoming colleague restaurant environment through consistent food quality and service. /p /li /ulh3Food Cost Inventory Management /h3ullipManage food cost within established budget parameters while maintaining appropriate quality and nutritional standards. /p /lilipMonitor daily food consumption, production levels and waste. /p /lilipForecast production accurately to minimise overproduction and unnecessary waste. /p /lilipMaintain effective portion control and standard recipes.



/p /lilipCoordinate ordering requirements with Purchasing and ensure appropriate stock levels are maintained. /p /lilipConduct regular inventories and monitor product usage. /p /lilipEnsure ingredients are correctly received, stored and rotated according to FIFO principles and food safety requirements. /p /lilipIdentify opportunities to improve purchasing efficiency and food utilisation without compromising quality. /p /lilipMonitor colleague meal volumes and relevant cost-per-meal indicators. /p /lilipSupport the preparation and monitoring of the colleague restaurant operating budget. /p /li /ulh3Leadership Team Development /h3ullipLead by example and promote a professional, respectful and collaborative kitchen environment. /p /lilipTrain and develop culinary colleagues in cooking techniques, food safety, hygiene and operational procedures. /p /lilipConduct regular briefings and communicate daily production requirements and operational priorities. /p /lilipMonitor team performance and provide ongoing coaching and feedback. /p /lilipEnsure appropriate staffing and productivity according to operational requirements. /p /lilipPromote teamwork and effective communication with Culinary, Stewarding, Purchasing, People Culture and other departments. /p /lilipFoster a culture of continuous improvement, accountability and pride in the colleague dining experience. /p /lilipPerform any other reasonable duties consistent with the responsibilities and operational requirements of the role. /p /li /ulh3Requirements /h3ullipProfessional culinary qualification from a recognised institution is preferred. /p /lilipMinimum b4–5 years' professional culinary experience /b, including previous experience as a Head Chef, Sous Chef or comparable kitchen leadership position. /p /lilipPrevious experience managing a bstaff restaurant, employee canteen, high-volume catering operation or large-scale food production environment /b is highly desirable. /p /lilipExperience within a luxury hotel, resort or international hospitality environment is considered an advantage. /p /lilipPrevious pre-opening experience is considered a strong advantage. /p /lilipStrong knowledge of high-volume food production and menu planning. /p /lilipAbility to develop varied, balanced and cost-effective menus for a multicultural workforce. /p /lilipStrong understanding of food costing, portion control, inventory management and waste reduction. /p /lilipExcellent knowledge of food safety, hygiene and HACCP standards. /p /lilipGood understanding of dietary requirements, food allergies and intolerances. /p /lilipStrong leadership, coaching and team management skills. /p /lilipExcellent organisational and planning abilities with the capacity to manage multiple meal periods and changing production volumes. /p /lilipHands‑on, practical and solution‑oriented approach. /p /lilipStrong commitment to food quality and colleague wellbeing. /p /lilipAbility to work effectively in a fast‑paced and seasonal hospitality environment. /p /lilipGood communication and interpersonal skills. /p /lilipGood command of Italian; knowledge of English is considered an advantage. /p /li /ulh3Compensation /h3pb€32,000 Gross Annual Salary (RAL) /b /p /p #J-18808-Ljbffr

📌 Head Chef - Colleague Restaurant - Staff Canteen (Cortina d'Ampezzo)
🏢 Mandarin Oriental Hotel Group
📍 Cortina d'Ampezzo