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Executive Sous Chef

2 months ago

Dubai, Dubai, United Arab Emirates Mandarin Oriental Hotel Group Full time
Job Description

Job Title: Executive Sous Chef

Job Summary:

We are seeking an experienced and skilled Executive Sous Chef to join our team at Mandarin Oriental Hotel Group. As a key member of our culinary team, you will be responsible for overseeing the day-to-day operations of our kitchens, ensuring the highest standards of quality and service are maintained at all times.

Key Responsibilities:

  • Operational Management: Oversee all operational and administrative aspects of the culinary department, prioritizing tasks and allocating resources as needed to ensure seamless service delivery.
  • Leadership and Development: Provide guidance, direction, and support to all culinary colleagues, fostering a positive and inclusive work environment that encourages growth and development.
  • Menu Planning and Execution: Collaborate with the Executive Chef and outlet managers to plan menus, prices, and promotional events, ensuring alignment with market demands and revenue-generating opportunities.
  • Quality Assurance: Identify areas for improvement in food and beverage quality, reviewing quality audit reports, guest comment cards, and incident reports to formulate action plans and drive continuous improvement.
  • Communication and Collaboration: Encourage effective inter-departmental communication, promoting a culture of teamwork and enthusiasm across the F&B division.
  • Training and Development: Liaise with the Learning & Development Manager to identify departmental learning and development needs, overseeing training activities and ensuring colleagues receive the necessary support to excel in their roles.
  • Service Standards and Quality: Ensure that all plating guides are followed, and all cold dishes, hot dishes, pastry, and bakery items are prepared according to set standards.
  • Equipment Maintenance and Inventory Management: Ensure proper care, security, and maintenance of all hotel equipment, as well as effective inventory management to minimize waste and optimize resources.
  • Business Forecasting and Planning: Observe business forecasts and plan accordingly to make efficient arrangements for manpower, equipment, and supplies.

Requirements:

  • Proven experience as an Executive Sous Chef or Senior Culinary Manager in a high-end hotel or restaurant environment.
  • Strong leadership and management skills, with the ability to motivate and develop a team.
  • Excellent communication and interpersonal skills, with the ability to build strong relationships with colleagues and stakeholders.
  • Ability to work effectively in a fast-paced environment, prioritizing tasks and managing multiple projects simultaneously.
  • Strong attention to detail and commitment to quality, with a focus on delivering exceptional service standards.
  • Knowledge of food safety and hygiene practices, with the ability to maintain high standards in a kitchen environment.