Nestled in the city\'s heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.With unparalleled views of Dubai\'s skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it\'s not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.Scope of PositionThe Culinary and Hygiene Executive is responsible in assisting and providing a full range of administrative duties to support the Executive Chef and the Executive Sous Chef. The person will also support and/or assist the Hygiene Manager to minimize the risks of health & safety hazards to our guests and colleagues, through inspection and formal audit of the food handling areas and the enforcement of both organizational and regulatory food hygiene requirements.ResponsibilitiesAdministration:

• Provide comprehensive administrative support to the Food and Beverage department, including scheduling, correspondence and report preparation
• Handle key confidential information, including financial figures, salaries and manning details
• Ensure consistent compliance with the operating policies and procedures for the kitchen department and maintaining SOP & P&P records readily available for access in Chef\'s Office.
• Manage day-to-day schedule of the Executive Chef in the most effective way and respond promptly to emails as required.
• Verify and adjust the F&B management team clock in and clock out records and maintain the attendance system daily and update the vacation plan frequently.
• Orders casuals by following procedures from raising the PR until submission of invoices on a monthly basis and in a timely manner.
• Ensure all correspondence and the general filing system are executed flawlessly and are constantly updated and maintained.
• Request and order office supplies on a regular basis.
• Assist by creating the daily Market list for the kitchen and support monthly inventory control and assist in recipe costing.
• Process expense claims, petty cash requests, planning meetings with presentations when required, preparing meeting minutes and maintaining departmental database records.
• Prepare and maintain all relevant monthly and weekly F&B reports, analyses, distribute and file the daily flow of information to and from the office.
• Supports the Executive Chef with any projects that arise related in Culinary Department.
• Support to all culinary colleagues at any time and works openly and assist other colleagues when if required.
• Support on all trainings in accordance with the applicable standards
• Perform any other reasonable duties as required by the Executive Chef and Executive Sous Chef.

Hygiene:

• Work closely with Hygiene Manager to ensure all hygiene related standards are consistently maintained at the highest level
• Carry out all administrative HACCP related duties, including but not limited to reports related to regular inspections, audits, incidents, action plan and training records
• Monitor and ensure compliance to HACCP standards
• Carry out follow ups on action plan to ensure that all raised audit points are completed, verified and a proper record is kept for future reference
• Familiarize with the Legal requirements of the Company and the Local Federal Labour Laws.
• Ensure all statutory training for colleagues is performed and records are maintained

Skills & Qualifications

• A minimum 3 years\' experience working as a coordinator or as an administrative executive.
• Degree or Higher National Diploma in Hospitality/Hotel/Business Management is preferred.
• Knowledge of all culinary procedures and standards is preferred.
• Qualified Trainer or willingness to learn and then train actively
• With strong administrative skills and have the ability to handle calls and correspondence professionally.
• Competent computer skills including MS Office or equivalent.
• Being familiar with restaurant point of sales is preferred.
• Fluent in English; verbal and written communication skills in Arabic or other languages are preferred.
• With attention to details and the ability to organize and handle multiple tasks.
• Able to set up and maintain paper and electronic filing systems for records, correspondence, and other materials.
• Able to understand effective approaches of communication with different individuals.
• Able to communicate clearly with peers and superiors.

Mandarin Oriental