• Create and maintain a great synergy between the restaurants and main production Kitchen to assure maximum efficiency.
• Work closely with the respective Restaurant Outlet Managers and Executive Sous Chef to plan menus, prices and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Regularly review menus in regard to popularity of dishes, food cost and seasonality with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
• Support operations in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Outlet Manager.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Back of House Manager in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Jumeira Dubai, Safe & Sound and through the local UAE Municipality rules and regulation.
• Always supervise the maintenance and cleanliness of the restaurant Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.
• Personally follow up with guests where possible or required and show presence in the dining area regularly.
• Personally monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special dietary requirements.
• Ensure recipe costings are up to date and in line with selling prices.
• Oversee and take full responsibility of all food safety related administration.
• Ensure support is given to the Commissary and Butchery for the daily market list and inventory control.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Kitchen.
• Monitor the monthly P&L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
• To be updated with the latest food trends in the F&B industry to ensure the outlet Cuisine are in line or ahead of international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Provide leadership, direction and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in class room training, role plays and on the job trainings.
• Manage schedules of colleagues effectively while operating within budgeted lheadcounts, depending on the business volume.
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant manager.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Executive Chef
• Act as a hotel ambassador at all times
• To carry out any additional duties requested by management, related to hotel operational activities

• Degree or Higher National Diploma in Hospitality/Culinary arts.
• Experienced Head Chef in a high volume restaurant is preferred.
• A minimum of 5 years of experience working in a 5-star hotel or free-standing restaurant environment.
• International work experience in at least two of the following regions: Asia, Europe, North America and preferably Middle East.
• With strong understanding of food cost control and budget management
• Creative, innovative and thinks outside the box.
• Knowledge of local and international culinary trends
• Thorough knowledge of gastronomy; preparing, cooking and presenting dishes.
• Excellent knowledge of using various cooking methods, ingredients, equipment and processes.
• Working knowledge of mathematics for recipes, ordering and financial research purposes.
• Solid knowledge of various types of cuisine, specialty and restrictive diets, be allergy sensitive and willing to go above and beyond for both internal and external guests at all times.
• Ability to work long hours with a strong focus on operational excellence.
• Extremely organized and possess a solid administrative capability.

• Competitive salary and performance-based bonuses.
• Comprehensive benefits package.
• Opportunity to showcase your culinary talent and creativity.
• Supportive and collaborative work environment.
• Professional development and training opportunities.

Mandarin Oriental