ppHead Chef – Colleague Restaurant / Staff Canteen Mandarin 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. The 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. Joining 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. The 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. During 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. /ppAs a Head Chef – Colleague Restaurant, you will be responsible for the following duties: /ph3Pre-Opening Responsibilities /h3ulliSupport the setup and operational readiness of the colleague restaurant kitchen and related production areas prior to opening. /liliDevelop balanced, varied and cost-effective menu cycles suitable for a diverse and multicultural colleague population. /liliEstablish standard recipes, production procedures, portion controls and food presentation standards. /liliSupport the selection and commissioning of kitchen equipment, utensils and operating supplies. /liliSupport the recruitment, onboarding, training and development of the colleague restaurant culinary team. /liliEstablish appropriate food production schedules and kitchen workflows based on anticipated colleague numbers and meal periods. /liliImplement food safety, hygiene, HACCP and sanitation procedures across the operation. /liliCoordinate with Purchasing on ingredient specifications, suppliers, ordering procedures and opening stock requirements. /liliParticipate in tastings, operational trials and pre-opening readiness exercises. /liliWork closely with People Culture and the Culinary leadership team to understand colleague requirements and establish an effective dining experience from opening.



/li /ulh3Operational Responsibilities /h3ulliLead the daily culinary operation of the colleague restaurant, ensuring efficient preparation and service across all scheduled meal periods. /liliPlan and develop rotating menus that provide variety, nutritional balance and appropriate options for the resort's multicultural workforce. /liliEnsure consistent quality, taste, freshness and presentation of all food served. /liliAdapt menus and production levels according to colleague numbers, occupancy, seasonality and operational requirements. /liliEnsure appropriate dietary requirements, allergies and intolerances are considered within menu planning and food preparation. /liliPersonally supervise food production and maintain a strong hands‑on presence in the kitchen. /liliLead, motivate, coach and develop the colleague restaurant culinary team. /liliPrepare team schedules and organise daily production according to business requirements. /liliEnsure all food is prepared according to approved recipes, portion standards and established production procedures. /liliMaintain the highest standards of food safety, hygiene, cleanliness and HACCP compliance. /liliEnsure correct receiving, storage, labelling, temperature control and rotation of all food products. /liliMonitor kitchen equipment and coordinate maintenance requirements with Engineering. /liliWork closely with Stewarding to ensure appropriate cleanliness and sanitation standards throughout the operation. /liliMaintain effective communication with People Culture and relevant departments regarding colleague feedback and dining requirements. /li /ulh3Menu Planning Colleague Experience /h3ulliDevelop seasonal menu cycles offering appropriate variety across breakfast, lunch, dinner and other required meal periods. /liliEnsure menus provide a balanced selection of proteins, vegetables, carbohydrates, salads, fruit and other appropriate options. /liliConsider cultural, religious and dietary requirements when developing menus for the colleague population. /liliRegularly introduce new dishes and concepts to maintain variety and engagement. /liliGather and consider colleague feedback to continuously improve the dining experience. /liliSupport special colleague events, celebrations and recognition activities with appropriate culinary offerings. /liliPromote a positive and welcoming colleague restaurant environment through consistent food quality and service. /li /ulh3Food Cost Inventory Management /h3ulliManage food cost within established budget parameters while maintaining appropriate quality and nutritional standards. /liliMonitor daily food consumption, production levels and waste. /liliForecast production accurately to minimise overproduction and unnecessary waste. /liliMaintain effective portion control and standard recipes.



/liliCoordinate ordering requirements with Purchasing and ensure appropriate stock levels are maintained. /liliConduct regular inventories and monitor product usage. /liliEnsure ingredients are correctly received, stored and rotated according to FIFO principles and food safety requirements. /liliIdentify opportunities to improve purchasing efficiency and food utilisation without compromising quality. /liliMonitor colleague meal volumes and relevant cost-per-meal indicators. /liliSupport the preparation and monitoring of the colleague restaurant operating budget. /li /ulh3Leadership Team Development /h3ulliLead by example and promote a professional, respectful and collaborative kitchen environment. /liliTrain and develop culinary colleagues in cooking techniques, food safety, hygiene and operational procedures. /liliConduct regular briefings and communicate daily production requirements and operational priorities. /liliMonitor team performance and provide ongoing coaching and feedback. /liliEnsure appropriate staffing and productivity according to operational requirements. /liliPromote teamwork and effective communication with Culinary, Stewarding, Purchasing, People Culture and other departments. /liliFoster a culture of continuous improvement, accountability and pride in the colleague dining experience. /liliPerform any other reasonable duties consistent with the responsibilities and operational requirements of the role. /li /ulh3Requirements /h3ulliProfessional culinary qualification from a recognised institution is preferred. /liliMinimum 4–5 years' professional culinary experience, including previous experience as a Head Chef, Sous Chef or comparable kitchen leadership position. /liliPrevious experience managing a staff restaurant, employee canteen, high-volume catering operation or large-scale food production environment is highly desirable. /liliExperience within a luxury hotel, resort or international hospitality environment is considered an advantage. /liliPrevious pre-opening experience is considered a strong advantage. /liliStrong knowledge of high-volume food production and menu planning. /liliAbility to develop varied, balanced and cost-effective menus for a multicultural workforce. /liliStrong understanding of food costing, portion control, inventory management and waste reduction. /liliExcellent knowledge of food safety, hygiene and HACCP standards. /liliGood understanding of dietary requirements, food allergies and intolerances. /liliStrong leadership, coaching and team management skills. /liliExcellent organisational and planning abilities with the capacity to manage multiple meal periods and changing production volumes. /liliHands‑on, practical and solution‑oriented approach. /liliStrong commitment to food quality and colleague wellbeing. /liliAbility to work effectively in a fast‑paced and seasonal hospitality environment. /liliGood communication and interpersonal skills. /liliGood command of Italian; knowledge of English is considered an advantage. /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
📍 Cortina d'Ampezzo