Executive chef
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Key skills for this role
About the Role
Mandarin Oriental, Doha seeks an Executive Chef to oversee all culinary operations, including menu design, cost control, and team management. The role requires leadership in food quality, innovation, and guest satisfaction.
Key Skills for This Role
Responsibilities
- Assume full responsibility of all related operational, administrative and financial aspects of all kitchens
- Oversee all operational and administrative aspects of the culinary division
- Monitor industry trends and collaborate in 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
- Train, evaluate and schedule all culinary colleagues
- Monitor and control monthly P&L with focus on food cost, labour cost and cost of consumables
- Ensure customer satisfaction in accordance to MOHG Legendary Quality Experiences
Requirements
- Extensive experience as an Executive Chef or similar senior culinary leadership role in a luxury hotel or fine dining establishment
- Proven track record in menu development, food cost control, and kitchen operations management
- Strong leadership and team management skills
- Knowledge of food safety standards and regulations
- Ability to manage budgets and P&L statements
- Excellent communication and interpersonal skills
Full Job Posting
Position Overview
- The Executive Chef will assume full responsibility of all related operational, administrative and financial aspects of all kitchens related to Mandarin Oriental, Doha.
General Responsibilities
- Understand and disseminate all corporate and hotel policies and standard operating procedures to the colleagues.
- Fully support all learning and development activities.
- Hold monthly meetings with all colleagues.
- Safeguard stored information and maintain confidentiality.
- Support and adhere to all policies & procedures 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.
Departmental Managerial Duties
- Oversee all operational and administrative aspects of the culinary division.
- Monitor industry trends and collaborate in 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.
- Train, evaluate and schedule all culinary colleagues.
- Support the Chief Steward in creating and maintaining cleaning and side duty schedules.
- Monitor the Catering Company in charge of the staff canteen.
- Supervise maintenance and cleanliness of kitchens and stewarding area.
- Oversee food safety standards.
- Work closely with outlet managers and Chef de Cuisines to plan menus, prices and promotional events.
Customer Focus
- Ensure customer satisfaction in accordance to MOHG Legendary Quality Experiences.
- Personally meet potential event guests for menu planning.
- Personally monitor VIP guest requirements and special dietary requirements.
- Drive and motivate the team to create WOW moments.
Colleague Relations
- Carry out monthly one on one meetings with all team members.
- Communicate rules and regulations.
- Conduct counselling and disciplinary action as appropriate.
- Conduct daily meetings with the team.
- Be a mentor to colleagues.
Administrative Duties
- Monitor and control monthly P&L with focus on food cost, labour cost and cost of consumables.
- Prepare weekly roster to schedule colleagues effectively.
- Manage overall creation of menus, preparation instructions, and individual plating guides.
- Ensure all kitchens outlets have professional recipe costing.
- Ensure 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 with regard to Jardine accounting requirements.
Additional Duties
- Stay updated with latest food trends.
- Conduct regular hands on dish training.
- Plan and execute months of 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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