Mandarin Oriental Muscat is looking for an Executive
Chef to join our culinary team.
Are you
a master of craft? Do you thrive in a team that succeeds together, demonstrating
integrity and respect while acting responsibly? Do you embrace a growth mindset?
We invite you to become a fan of the exceptional.
Mandarin Oriental
is the award-winning owner and operator of some of the most luxurious hotels,
resorts and residences located in prime destinations around the world, with
a strong development pipeline. Increasingly recognized for creating some of
the world’s most sought-after properties, the Group provides legendary service
inspired by Asian heritage whilst representing the very cutting-edge of luxury
experiences.
Mandarin Oriental Muscat
Situated
in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort
that offers 150 stylishly appointed guestrooms and suites, five restaurants
and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool.
The hotel features a one-of-a-kind ballroom boasting spectacular views of
the Arabian Sea as well as a variety of banquet and meeting spaces
to accommodate social and business events.
For those seeking a luxury
living experience in one of Muscat’s most desirable districts, an exclusive
collection of 155 Residences at Mandarin Oriental combine the Group’s legendary
service, world-class amenities and sweeping sea or mountain views.
Job Scope
- Oversee all operational
and administrative aspects of the culinary division as appropriate and be able
to prioritise the required level of engagement in all areas depending
on business volumes and other related parameters. - Monitor industry
trends and collaborate with internal and external partners in culinary research
and development efforts. - Formulate and implement procedural guidelines,
policies and standards pertaining to the overall food and beverage operations.
Included in this are menu design, product - specifications, cleanliness
and sanitation, and food, labour and operating expenses’ cost control.
- Guide and support the culinary team in the implementation and adherence
of company standards, processes & systems. - Develops standards,
processes, and tools to assist in delivering consistent culinary products.
- Provide visionary leadership and management from development process,
product creation through implementation. - Encourage proactive,
efficient, and effective inter-departmental communication within and beyond
the F&B division in order to promote a climate of teamwork and enthusiasm.
- Train, evaluate and schedule all culinary colleagues in accordance with
the applicable standards, policies and as per the overall business
requirements. - To support the Chief Steward in creating and maintain
the cleaning and side duty schedules for all positions and ensure compliance
and follow through. - Support the Chief Steward in overseeing the outside
cleaning contractor. - Monitor the Catering Company in charge of
the staff canteen with regard to food safety and quality and provide feedback
and guidance if required. - Always supervise the maintenance
and cleanliness of the kitchens and stewarding area and carry out daily monthly
walk-throughs with the respective stewarding and engineering colleagues. Follow
up accordingly on the produced reports to achieve an immaculate
environment. - To oversee and follow through the food safety standards
set by Mandarin Oriental Muscat, Safe & Sound and through the local Muscat
Municipality rules and regulation. - Work closely with all outlet
managers and all Chef de Cuisines to plan menus, prices and promotional events
in order to maximize revenue generating opportunities in line with market
demands. - Constantly identify areas for improvement in food and beverage
quality by reviewing various quality audit reports, guest comment cards
and guest incident reports, and formulate action plans accordingly, also
in cooperation with the respective Manager. - Collaborate with Materials
Management in identifying and sourcing required products. - Ensure
that Mandarin Oriental, Muscat grooming and appearance standards are implemented
and always maintained to reflect an image of professionalism and care.
- Ensure proper care, security and maintenance of all hotel equipment through
attentive supervision. - Observe all aspects of the business forecasts
and plan effectively to make most efficient arrangements for manpower, equipment
and supplies accordingly. - To ensure that all plating guides
are followed according to set dish description, cooking method and presentation
image. - Ensure plating guides are up to date and distributed
appropriately.
Customer Focus:
- Ensure customer satisfaction in accordance to the MOHG Legendary Quality
Experiences (LQEs), the MOHG Pillars and the respective service standards
of MOQA. - Personally meet potential event guests for menu planning
and discussions. - Personally monitor and follow through on any
requirements of VIP guests and special dietary requirements. - Drive
and motivate the team to create specific WOW moments to surprise and delight
guests throughout the hotel.
Colleague
Relations:
- Carry out monthly or even more regular
casual one-on-one meetings with all team members to assure colleagues have
a forum to voice out of any concerns or challenges as well as to share hotel
and department information. - Communicate rules and regulations to all
colleagues by using the colleague handbook and any other appropriate
documents. - Conduct counselling and disciplinary action as appropriate
in accordance with Mandarin Oriental, Muscat procedures. - Conduct daily
meetings with the team and provide a regular forum for two-way communication
with the whole team. - Be a mentor to colleagues and pass
on knowledge.
Administrative
Duties:
- Monitor and control monthly P&L with focus
on food cost, labour cost and cost of consumables.
- Prepare
a weekly roster to schedule all colleagues effectively to maintain the service
standards of Mandarin Oriental while operating within budgeted labour cost
guidelines and headcounts, depending on the business volume. - Manages
the overall creation of menus, preparation instructions, and individual plating
guides by ingredients and corresponding portion sizes.
- To
ensure that all kitchens’ outlets have a professional recipe costing
prior
the hotel opening date to establish selling prices. - To ensure that all
recipes are up to date and in line with selling prices. - Carry out
regular analysis of outlet related financial information including menu
engineering. - Follow all procedures, policies and practices regarding
the Jardine accounting related requirements for culinary.
Additional Duties:
- To be updated
with the latest food trends in the F&B industry to ensure that Ala Carte dishes
and Buffets are in line or ahead with international standards. - Conduct
regular hands-on dish training to ensure food knowledge of all chefs are up
to date. - Plan and execute months of Ramadan and other promotional
activities for banquet
or outlets. - Attend and participate in all
required meetings as scheduled. - Perform any other reasonable duties
as required by the Director of Food & Beverage.
Our
commitment to you
- Learning & Development. Your success
is our success. We craft unique learning and development programmes for various
stages in your career so that you grow, continuously. - MOstay.
When you work as hard as our colleagues do, it’s important to take time off.
As a member of the #MOfamily, you can stay with us wherever you go in the world.
The MOstay programme offers complimentary nights and additionally attractive
rates on rooms for you and your loved ones. - Heath & Colleague Wellness.
Finding the right work-life balance is important. Your wellbeing matters to us.
A variety of health benefits and wellness programmes are offered to all our
colleagues, globally.
We’re Fans. Are you?
