Executive Oriental Chef Mandarin Oriental Hotel Group

About the job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Executive Oriental Chef is Responsible for running the Oriental and Arabic kitchen including menu planning and costing, organising special events, developing new dishes, to lead, manage and organize all aspects of food production to the highest professional standard in accordance with the standard operating procedure of Emirates Palace Mandarin Oriental, Abu Dhabi. The Executive Oriental Chef reports to the Executive Chef.

As an Executive Oriental Chef, you will be responsible for the following duties:

• Assist with organizing special events and special food promotions.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Schedules working hours of all Kitchen staff with approval of Executive Chef/Executive Sous Chef, taking into consideration the volume of expected business. Arranges extra staff during high volume of business if warranted by unexpected business or dismisses them earlier if business is slow.
• Accepts flexible working hours according to the business demand
• Attends meetings and trainings required by the Executive Chef
• Assigns in details, specific duties to Unit Chef or subordinates and instructs them in their work.
• In charge on personal cleanliness and proper discipline of all employees under his direct supervision.
• To be responsible for the quality of all food prepared in Oriental and Arabic Kitchen. Checks constantly all dishes for its taste, temperature and visual appearance. Makes sure that all dishes are uniformed and that established portion sizes are adhered to.
• Coordinates closely with the Executive Sous Chef in determining quality and quantity of daily food products to be purchased and prepared. Informs the Executive Chef immediately for out of stock items or none delivered food products
• Discusses with the Executive Chef and recommends menu price adjustments when necessary. Determines selling prices of food items in conjunction with Executive Chef.
• Reports to Executive Chef all staff matters, recommends promotions, transfers and all staff related points.
• Checks with maintenance that all kitchen equipment is functioning properly Makes an attempt to prevent damage or loss of equipment. (Instructs staff on how to use kitchen equipment properly)
• Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from infection in taking part of the preparation or handling food.
• To be responsible for the daily order of food products and all internal kitchen transfers.
• Administers personnel action on leaves & overtime requests, disciplinary actions
• Assists in budgetary and payroll expense control as required.
• Identifies and solves problems in a professional manner.
• Completes the daily log book after duty and mentions all relevant information of the operation including complains.
• Assist with organizing special events and special food promotions.
• Maintain a hygienic kitchen and personal hygiene.
• Work with Executive Chef to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.
• Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs.
• Provide input for probation and formal performance appraisal discussions in line with company guidelines.
• Approve leave after considering hotel occupancy.
• Work with superior in the preparation and management of the department s budget.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.
• Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.

As an Executive Oriental Chef, we expect from you:

• Experience in the same role within luxury hotel environment, resort experience will be a plus
• Post graduate and / or Hotel Management School / Apprenticeship. Master Degree preferred but not required.
• Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity and quality standards. Must possess strong leadership quality, Training techniques, Proper communication and Organizational skills.
• Knows and understands the job description of all positions in his/ her department, Knows and understands policies relating to his/ her department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Required to have good English when it comes into understanding, Speaking, and Writing. Arabic language will be a plus.