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Executive Sous Chef
2 months ago
Mandarin Oriental Hotel Group is seeking an experienced Executive Sous Chef to lead our culinary team in banquet operations. As a key member of our kitchen team, you will be responsible for ensuring the highest standards of culinary execution and quality control.
Key Responsibilities- Culinary Operations Management: Collaborate with the Executive Chef to develop and innovate menus and concepts, oversee food preparation, and ensure strict adherence to food safety and sanitation guidelines.
- Team Leadership: Lead, motivate, and inspire a diverse team of culinary professionals, fostering a culture of respect, integrity, collaboration, and continuous improvement.
- Inventory Management: Manage inventory and food costing to maximize profitability while minimizing waste.
- Collaboration with Sales and Events Team: Work closely with the sales and events team to execute exceptional banquet experiences.
- Qualifications and Requirements
- Minimum 2 Years of Experience: As an Executive Sous Chef or 4 years as a Chef de Cuisine or similar position, with a proven track record of success in luxury hotels or fine dining sectors.
- Certifications and Education: Full HACCP proficiency, certified supervising food safety in catering level 3 or equivalent, and a vocational diploma in Hospitality/Hotel/Business Management.
- Leadership and Communication Skills: Strong organizational and leadership acumen, excellent verbal and written communication skills in English, and proficiency in Arabic or other languages.
- Previous Work Experience: Previous work experience in the United Arab Emirates, Saudi Arabia, Qatar, Oman, and/or Bahrain, with hotel pre-opening and/or renovation experiences preferred.
- Culinary Expertise: Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (Western, Arabic, and Asian cuisines).