Nestled in the city\'s heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.

With unparalleled views of Dubai\'s skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and a 259 Rooms & Suites.

Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it\'s not just a hotel but a lifestyle destination, offering relaxation, luxury and memorable experiences.

Reporting to the Director of Food & Beverage, you are a critical part of the Food & Beverage team that collectively make key strategic and operational decisions for the Food and Beverage operation. As the Executive Chef, you are the culinary \'public face\' of the Hotel. Whilst leading your kitchen colleagues, in collaboration with the entire Food & Beverage, you shape the culinary experience at Mandarin Oriental Downtown, Dubai. Apart from overseeing all aspects of the kitchen operations, ensuring the delivery of exceptional dining experiences to our guests, your key responsibilities will include:

Menu Development:

• Create and design innovative and diverse menus that align with the hotel\'s luxury brand and restaurants\' concept using creativity, product availability, local fare, food and service cost, marketing conditions and target audience.
• Stay updated on culinary trends and incorporate them into menu offerings.
• Participate in making decisions regarding printing, layouts, posting, distribution, and pricing of menus.

Kitchen Operations:

• Oversee day-to-day kitchen activities, ensuring efficiency and adherence to food safety and quality standards.
• Manage kitchen staff, including hiring, training, and scheduling.
• Ensure all culinary activities and standards are aligned with the Group guidelines and Hotel\'s F&B concept.
• Manage the maintenance and cleanliness of all food preparation areas, including equipment.
• Ensure that all culinary colleagues deliver exceptional guest service at all times.
• Oversee tastings for prospective business. Coordinate with key departments and other stakeholders, understand the client, reason for the event, special consideration and create a personalized experience.

Quality Control:

• Maintain high standards of food quality, presentation, and consistency.
• Conduct regular inspections to ensure compliance with health and safety regulations.
• Ensure the consistency of monitoring the total food system; from harvesting or/and receiving, preparation, presentation of all food items.
• Ensure that cleanliness and sanitation, including the organization of all kitchen areas follow standards as set forth by the federal regulations, Group and Hotel.
• Ensure proper certification and training for all colleagues and other staff members.
• Set up control systems which will ensure quality and portion consistency, proper purchasing specifications and all F&B related processes.

Cost Management:

• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division, and hotel.
• Develop and manage all kitchen budgets, controlling costs without compromising quality (day to day operation, food amenities, special functions, staffing requirements, etc.).
• Source high-quality ingredients at optimal prices.
• Assign prices for all food items.

Collaboration:

• Ensure positive colleague interactions, maintaining professional and harmonious working relationships.
• Coordinate with other departments to ensure seamless operations and guest satisfaction.
• Collaborate with other departments for special events and promotions.

Training and Development:

• Foster a culture of continuous learning and development within the culinary team.
• Provide mentorship and training to enhance skills and capabilities.

Qualifications and Requirements:

• A culinary degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.
• Proven years of experience in multiple culinary/ food & beverage department head positions or as an Executive Chef in a luxury hotel or high-end restaurant.
• Creative flair and a passion for culinary experiences innovation.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Knowledge of food safety and sanitation regulations.
• Ability to operate computer equipment and other F&B computer systems, including culinary production equipment and tools.

Mandarin Oriental