Responsibilities

To co-ordinate functions and activities with other Food & Beverage departments
To handle payroll and holiday organisation
To assist the Executive Chef in quality levels of production and presentation
To work actively in cost control and implementing standards
To assist in colleague related matters
To carry out departmental training, where necessary
To deputise the Executive Chef in his absence
To control all aspects of food outlets in the Executive Chefs absence
To be actively involved in Health & Hygiene matters
To promote quality throughout the hotel in all areas of food
To ensure that room service is of the best in quality, temperature and service
To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine
To carry out daily work to exceed guest expectations
To ensure the smooth running of the day to day operations in the kitchen
To strive to deliver the highest quality of food and service
To adhere to all legal requirements, regulations and guidelines
To carry out annual appraisals of all team members
To conduct departmental orientation for all new team members

Skills & Qualifications

5-7 years? experience in the culinary industry.
Experience of the Middle East market preferred.
Outstanding communication skills, both written & verbal.
A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
Enthusiastic and positive personality with the ability to build trusting relationships
with others.
Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
Applicable job-related skills as per Accountable Duties.

Keyskills :

APPLY NOW

Mandarin Oriental Hotel Group Limited Looking for Sous Chef, Club Lounge – Kitchen in United Arab Emirates Full Time

Log In