Head Chef

Head 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.
About the Role Based at Mandarin Oriental Cristallo, Cortina , 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.
As a Head Chef – Colleague Restaurant, you will be responsible for the following duties: Pre-Opening Responsibilities Support the setup and operational readiness of the colleague restaurant kitchen and related production areas prior to opening.
Develop balanced, varied and cost-effective menu cycles suitable for a diverse and multicultural colleague population.
Establish standard recipes, production procedures, portion controls and food presentation standards.
Support the selection and commissioning of kitchen equipment, utensils and operating supplies.
Support the recruitment, onboarding, training and development of the colleague restaurant culinary team.
Establish appropriate food production schedules and kitchen workflows based on anticipated colleague numbers and meal periods.
Implement food safety, hygiene, HACCP and sanitation procedures across the operation.
Coordinate with Purchasing on ingredient specifications, suppliers, ordering procedures and opening stock requirements.
Participate in tastings, operational trials and pre-opening readiness exercises.
Work closely with People & Culture and the Culinary leadership team to understand colleague requirements and establish an effective dining experience from opening.
Operational Responsibilities Lead the daily culinary operation of the colleague restaurant, ensuring efficient preparation and service across all scheduled meal periods.
Plan and develop rotating menus that provide variety, nutritional balance and appropriate options for the resort's multicultural workforce.
Ensure consistent quality, taste, freshness and presentation of all food served.
Adapt menus and production levels according to colleague numbers, occupancy, seasonality and operational requirements.
Ensure appropriate dietary requirements, allergies and intolerances are considered within menu planning and food preparation.
Personally supervise food production and maintain a strong hands-on presence in the kitchen.
Lead, motivate, coach and develop the colleague restaurant culinary team.
Prepare team schedules and organise daily production according to business requirements.
Ensure all food is prepared according to approved recipes, portion standards and established production procedures.
Maintain the highest standards of food safety, hygiene, cleanliness and HACCP compliance.
Ensure correct receiving, storage, labelling, temperature control and rotation of all food products.
Monitor kitchen equipment and coordinate maintenance requirements with Engineering.
Work closely with Stewarding to ensure appropriate cleanliness and sanitation standards throughout the operation.
Maintain effective communication with People & Culture and relevant departments regarding colleague feedback and dining requirements.
Menu Planning & Colleague Experience Develop seasonal menu cycles offering appropriate variety across breakfast, lunch, dinner and other required meal periods.
Ensure menus provide a balanced selection of proteins, vegetables, carbohydrates, salads, fruit and other appropr