Chef de Cuisine – Italian Restaurant

Job Description

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world. We are Mandarin Oriental Muscat looking for an Amazing candidate interested in joining our hotel and being part of Mandarin Oriental Muscat pre -opening team.

We are looking for an experienced Chef de Cuisine with a strong background in Italian cuisine who reports to the Executive Sous Chef. The candidate will run his/her restaurant to the extent of his/her ability.

Responsible for the efficient and smooth running of food production in the designated kitchen. To control, check and supervise the kitchen operation and be hands-on as and when needed. To ensure that staff are trained in accordance with Mandarin Oriental and municipality standard requirements. To perform all daily tasks to a consistent high standard in line with departmental and brand standards.

Qualifications:

1. Total knowledge & understanding of Food Preparation Standard & Procedure.
2. Take part in the setting and evolving the standards and procedures
3. Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
4. Responsible for the personal hygiene and grooming standards of the kitchen staff.
5. He ensures personal cleanliness and proper discipline of all associates under his supervision.
6. He assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and trains his staff to follow this rule.
7. To work closely with the Executive Chef on the development of food cost and quality control procedures.
8. To ensure that these control procedures are carried out consistently
9. Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
10. Together with the Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.
11. Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.
12. Be familiar with H.A.C.C.P and other municipality’s procedure and requirement, to carries out proper training and control of H.A.C.C.P procedures

Food Production

He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to.

1. He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
2. To assist with the planning of menus and food promotions.
3. Develop and test new dishes and products
4. Ensure that outstanding special events and special food promotions are carried out
5. To control standards of food production and presentation throughout the hotel
6. To examine goods for quality and quantity.
7. Controls with the Chefs the standard recipes and methods of preparation are followed
8. He informs the Executive Chef immediately of bad products.

Purchasing & Stock Controlling

1. Handle and store stock according to stock control procedures.
2. To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to
3. To be responsible for the daily market lists and purchasing for his/her outlet with the conjunction of the Purchasing Manager; he assures the best quality for the best price.
4. Make sure that the quality of the product received and the production are then extreme freshness and up to standard of the restaurant as per L.M.M.S requirement.

Health and Safety 

1. Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures.
2. Initiate action to correct a hazardous situation and notify supervisor’s managers of potential hazards and dangers.
3. Adhere to the hotel’s security and emergency policies and procedures
4. Be familiar with property safety, current first aid fire emergency procedures.
5. Comply with all hotel and corporate Safety and security guidelines

 Communication

 To work closely with the Executive Chef, Human Resources Department on all staffing issues and needs.

1. Assist in Recruiting staff and conduct interviews.
2. To expose culinary creativity to the whole kitchen brigade and active contribute to the training of the outlets
3. Maintain up-to-date staff records.
4. Hands on and take active part in day-to-day operations.
5. Manage staff training and development up to the chef de cuisine standard.
6. Assist with the planning and delivery work.
7. Implement staff performance appraisals.
8. Supervise staff performance.
9. Provide ongoing advice and support to staff under your supervision.
10. Provide one to one instructions to staff members when required.
11. Implement appropriate management practices to foster a culture of open door approach and enhance staff motivation.
12. He also liaises with other outlets and Departments on guest comments and follows up with necessary action.
13. Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.
14. Deal effectively with guests and workplace colleagues from a variety cultures.
15. Work effectively in a team.

 Personal Development

1. Takes an active part in all facets of Training activities in the Food Preparation Department.
2. On the job training
3. Training on New menu Items
4. Conducting Classroom Style Training in all Food Preparation related subjects
5. Assist Chief Steward with Sanitation and Health Training.
6. To assist with the development and implementation of a training program for kitchen staff.
7. To assist the Executive Chef with the planning and design of new kitchens and kitchen improvement schemes.
8. To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.
9. To bring new idea on food development for new menu.

General

1. Together with the Executive Chef, schedules working hours of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low.
2. He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.
3. He works very closely with the Chief Steward whose duty is to keep kitchen area clean and orderly. He insists upon meticulous cleanliness and orderliness.