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Sorry, we can't provide additional information about this job right now. Send me jobs like these We will email you new jobs that match this search. Great, we can send you jobs like this, if this is your first time signing up, please check your inbox to confirm your subscription. The email address was invalid, please check for errors. You must agree to the privacy statement Subscribe Recaptcha Privacy agreement Search results Position Property / Office Closes Group Financial Controller - Compliance and Risk Management Hong Kong, China The purpose of this position is to coordinate and manage compliance requirements of Mandarin Oriental Hotels globally. Additionally, the position provides support to hotels on operational finance matters and is responsible for the annual renewal of the Group’s global insurance program. Procurement Manager Hong Kong, China Procurement Manager Chef De Partie Doha, Qatar The Chef de Partie is responsible to assist the Chef de Cuisine in supervising and running his section in corresponding kitchen and on demand in any other areas of the culinary operation Cook II Doha, Qatar The Cook I & II will carry out all required operational tasks and duties in the kitchen under the guidance of the respective Senior Chefs, with the overall objective to prepare food in a timely manner as per quality and food safety standard. Americas - Sous Chef Canouan, Saint Vincent and the Grenadines It is the mission and intent of this position that the incumbent will take a leading role in the Main Kitchen, supporting the Executive Chef, leading and inspiring the team to create a 5 Star, 5 Diamond environment. The Sous Chef will in conjunction with the Executive Chef lead the culinary team. Working to maintain quality in food and work environment. must have 5 years’ experience in a luxury hotel/restaurant, must have strong emphasis and experience with western cuisine. Some Asian cuisine experience desirable; H.A.C.C.P Trained/certified; Creative with excellent plating and presentation skills. The Sous Chef will report directly to the Executive Chef. Please note that any job offers made by Mandarin Oriental Hotel Group or by hotels managed by the Group are only made after the relevant interview and selection process has taken place. On no occasion would the group or hotels under its management request money or payment during the recruitment and selection process. Should you have any questions or concerns related to jobs advertised or offers made using Mandarin Oriental Hotel Group’s name or the name of any of the hotels managed by the Group, please contact the Human Resources Department at the relevant hotel or corporate office. If you have been subject to such recruitment fraud, we suggest that you contact the relevant police department to report the matter. Loading… CURRENT OPPORTUNITIES Position Property / Office Closes Group Financial Controller - Compliance and Risk Management Corporate Office, Hong Kong The purpose of this position is to coordinate and manage compliance requirements of Mandarin Oriental Hotels globally. Additionally, the position provides support to hotels on operational finance matters and is responsible for the annual renewal of the Group’s global insurance program. Procurement Manager Corporate Office, Hong Kong Procurement Manager Chef De Partie Mandarin Oriental, Doha The Chef de Partie is responsible to assist the Chef de Cuisine in supervising and running his section in corresponding kitchen and on demand in any other areas of the culinary operation Cook II Mandarin Oriental, Doha The Cook I & II will carry out all required operational tasks and duties in the kitchen under the guidance of the respective Senior Chefs, with the overall objective to prepare food in a timely manner as per quality and food safety standard. Americas - Sous Chef Mandarin Oriental, Canouan It is the mission and intent of this position that the incumbent will take a leading role in the Main Kitchen, supporting the Executive Chef, leading and inspiring the team to create a 5 Star, 5 Diamond environment. The Sous Chef will in conjunction with the Executive Chef lead the culinary team. Working to maintain quality in food and work environment. must have 5 years’ experience in a luxury hotel/restaurant, must have strong emphasis and experience with western cuisine. Some Asian cuisine experience desirable; H.A.C.C.P Trained/certified; Creative with excellent plating and presentation skills. The Sous Chef will report directly to the Executive Chef. Powered by PageUp