Executive chef
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Key skills for this role
About the Role
Mandarin Oriental, Doha is seeking an Executive Chef to assume full responsibility for all culinary operations, including financial and administrative aspects. Requires extensive experience in luxury hotel kitchens and strong leadership skills.
Key Skills for This Role
Responsibilities
- Assume full responsibility of all operational, administrative and financial aspects of all kitchens
- 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 for food and beverage operations
- Guide and support the culinary team in implementation and adherence of company standards
- Develop standards, processes and tools to assist in delivering consistent culinary products
- Provide visionary leadership and management from development process through implementation
- Encourage proactive, efficient and effective inter departmental communication
- Train, evaluate and schedule all culinary colleagues
- Support Chief Steward in creating and maintaining cleaning and side duty schedules
- Monitor catering company for staff canteen food safety and quality
- Supervise maintenance and cleanliness of kitchens and stewarding area
Requirements
- Extensive experience in culinary management in luxury hotels
- Strong leadership and team management skills
- Knowledge of food cost control and P&L management
- Expertise in menu development and plating guides
- Understanding of food safety and HACCP standards
- Ability to train and mentor culinary team
Full Job Posting
Scope of Position
- The Executive Chef will assume full responsibility of all related operational, administrative and financial aspects of all kitchens related to Mandarin Oriental, Doha.
Responsibilities
- 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.
- Supervise the maintenance and cleanliness of the kitchens and stewarding area at all times 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.
Qualifications
- Extensive experience in culinary management in luxury hotels
- Strong leadership and team management skills
- Knowledge of food cost control and P&L management
- Expertise in menu development and plating guides
- Understanding of food safety and HACCP standards
- Ability to train and mentor culinary team
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