Executive chef
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Key skills for this role
About the Role
Mandarin Oriental, Doha seeks an Executive Chef to assume full responsibility for all culinary operations, including menu design, cost control, and team leadership. Requires extensive experience in luxury hotel culinary management.
Key Skills for This Role
Responsibilities
- Oversee all operational and administrative aspects of the culinary division
- Formulate and implement procedural guidelines, policies, and standards for food and beverage operations
- Monitor industry trends and collaborate on culinary research and development
- Guide and support the culinary team in implementing company standards
- Develop standards, processes, and tools for consistent culinary products
- Train, evaluate, and schedule all culinary colleagues
- Supervise maintenance and cleanliness of kitchens and stewarding area
- Work with outlet managers and Chef de Cuisines to plan menus and promotional events
- Monitor and control monthly P&L with focus on food cost, labor cost, and consumables
- Ensure customer satisfaction in accordance with MOHG Legendary Quality Experiences
Requirements
- Extensive experience as an Executive Chef in a luxury hotel or similar high end establishment
- Strong knowledge of culinary techniques, menu development, and food cost management
- Proven leadership and team management skills
- Excellent organizational and administrative abilities
- Knowledge of food safety and sanitation standards
- Ability to work under pressure and handle multiple tasks
Full Job Posting
Position Overview
- Position Title: Executive Chef
- Reports To: Division Head: Level 3
- Supervises: Department Head A: Level 4 & Department Head B: Level 5
- Job Level: Department Head A: Level 4
- Department: Culinary
- Division: Food & Beverage
Hotel Overview
- Mandarin Oriental, Doha is located in the heart of Msheireb Downtown Doha, directly fronting the 'Barahat,' an open air square surrounded by impressive retail, dining, entertainment and cultural offerings.
- The hotel is an intimate and stylish urban oasis blending traditional Qatari heritage with contemporary design, it offers 249 rooms, suites and serviced apartments, nine distinct culinary experience, a luxuriously appointed spa, roof top pool with panoramic views and a selection of unique event venu
General Responsibilities
- Understand and disseminate all corporate and hotel policies and standard operating procedures to the colleagues.
- Fully support all learning and development activities.
- Ensure colleagues’ career path and development needs are prioritized.
- Hold monthly meetings with all colleagues.
- Safeguard stored information and maintain confidentiality.
- Support and adhere to all policies relating to Safe, Sound and Sustainable at Mandarin Oriental.
- Ensure compliance with the MOHG Social Media Policy.
- Act as a hotel ambassador at all times.
- Carry out any additional duties requested by management.
Departmental Responsibilities
- Oversee all operational and administrative aspects of the culinary division.
- Monitor industry trends and collaborate on culinary research and development.
- Formulate and implement procedural guidelines, policies and standards.
- Guide and support the culinary team in implementation of standards.
- Develop standards, processes and tools for consistent culinary products.
- Provide visionary leadership from development through implementation.
- Encourage proactive inter departmental communication.
- Train, evaluate and schedule all culinary colleagues.
- Support the Chief Steward in creating cleaning schedules.
- Monitor the Catering Company for staff canteen food safety and quality.
- Supervise maintenance and cleanliness of kitchens and stewarding area.
- Oversee food safety standards set by Mandarin Oriental Doha and local regulations.
Customer Focus
- Ensure customer satisfaction in accordance to MOHG Legendary Quality Experiences.
- Personally meet potential event guests for menu planning.
- Monitor and follow through on VIP guest requirements.
- Drive team to create WOW moments for guests.
Colleague Relations
- Carry out monthly one on one meetings with team members.
- Communicate rules and regulations to colleagues.
- Conduct counselling and disciplinary action as appropriate.
- Conduct daily meetings with the team.
- Be a mentor to colleagues and pass on knowledge.
Administrative Duties
- Monitor and control monthly P&L with focus on food cost, labor cost and consumables.
- Prepare weekly roster to schedule colleagues effectively.
- Manage overall creation of menus, preparation instructions, and plating guides.
- Ensure all kitchens have professional recipe costing prior to opening.
- Ensure recipes are up to date and in line with selling prices.
- Carry out regular analysis of outlet financial information including menu engineering.
- Follow all procedures for Jardine accounting requirements.
Additional Duties
- Stay updated with latest food trends.
- Conduct regular hands on dish training.
- Plan and execute Ramadan and other promotional activities.
- Attend and participate in all required meetings.
- Perform any other reasonable duties as required by the Director of Food & Beverage.
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