Chef de Cuisine- Banquet

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. We are looking for new fans who are interested and would enjoy being a part of the Mandarin Oriental Muscat opening team.

Scope:

Under the general guidance and supervision of the Executive Chef and Executive Sous Chef in cooperation with the F&B Manager and within the limits of established Mandarin Oriental Group policies.  The Chef de Cuisine takes full charge and responsibility of all aspects of kitchen operations, especially in the absence of the Executive Chef and Executive Sous Chef; He coordinates functions and activities with Other F&B department heads as assigned. The role of our Chef de Cuisine is to prepare culinary delights for our Guests, Owners and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Guest satisfaction in our restaurant revolves around the food appearance, high quality of the food and overall dining Experience. The Chef de Cuisine is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Responsibilities:

The Chef de Cuisine  supervises the functions of his assigned kitchen employees, facilities and cost to ensure maximum food and beverage departmental profit is achieved.

• Reports directly to the Executive Sous Chef 
• Controls and analyses, on an ongoing basis the following:
• Operation in line with the MOHG Operation Standard Manual
• Quality levels of receiving, storage, production, and presentation of food
• Cleanliness, sanitation, and hygiene
• Operating cost, payroll, food cost
• Guest satisfaction
• Employee Satisfaction
• Ensures optimum performance in all the above areas as assigned.
• Establishes and maintains effective employee relations.
• Informs daily the Executive Chef of all relevant information in operational and personal matters, including information which does not require the Executive Chef’s action.
• To check function sheets and sees that all food items for banquet and special functions are prepared on time and meet quality and quantity standards.
• Ensures that the Hotel cost and policies and procedures are followed.
• Makes out time schedules and annual leaves in cooperation with the departmental chefs for the Executive Chef’s approval.
• Write recipe cards and prepares dishes for photography.
• To keep up to date recipe files properly displayed and daily production lists up to date for the assigned kitchens.
• To train staff properly and on a regular basis as well as for the introduction of new employees.
• Ensures adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies.
• Ensures proper taking of inventory for all food items in his assigned kitchens.
• As an Chef de Cuisine you will be expected to work with colleague to ensure satisfaction.
• As Chef de Cuisine you will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful.
• To train staff on use and cleaning of all the machinery, equipment and utensils 
• To control costs by: 

1. Maintaining adequate inventory of food
2. Utilizing food surpluses
3. Portion control
4. Keeping wastage to a minimum
5. Makes sure that all inter kitchen transfers are complete, accurate and made on time to be signed by the Executive Chef.
6. Inspects physical on a daily basis all his assigned kitchen area, cold rooms, food storerooms and equipment for cleanliness and hygiene.
7. Trains, guides and evaluates the performances of his assigned kitchen staff.
8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times and that the kitchen is always clean and in a safe condition to prevent accidents.
9. Performs duties common to all supervisors and the duties as may be assigned by the Executive Chef.
10. Ensures the smooth running of his kitchens during his absence, by designating a responsible person and informing him on all matters of the operation.
11. To be fully familiar with all local Food Hygiene and HACCP guidelines as per Local Legislation

Qualification and Skills:

• Intermediate understanding of professional cooking and knife handling skills
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous kitchen management/supervisory experience required.
• Able to read and write excellent English and preferably another language
• Basic computer skills 
• Ensures all staff is thoroughly familiar with the Hotel emergency procedures and, in a state of preparedness for any emergency which may occur.
• Execution of regular technical/skills training. Is responsible for setting up and maintaining ongoing training programs in the department in conjunction with the Personnel & Training Manager
• Is familiar with all related company documentation and especially with the relevant Operational Standards Manual for his/her field of responsibility.
• Able to multi-task and to set clear priorities
• Effective organizational development
• Take ownership
• Results oriented