Responsibilities

1. General

• Oversee all operational and administrative aspects of the culinary division as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts
• Formulate and implement procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labour and operating expenses\' cost control.
• Guide and support the culinary team in the implementation and adherence of company standards, processes & systems.
• Develops standards, processes and tools to assist in delivering consistent culinary products.
• Provide visionary leadership and management from development process, product creation through implementation.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm.
• Train, evaluate and schedule all culinary colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• To support the Back of House Manager in creating and maintain the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Support the Back of House Manager in overseeing the outside cleaning contractor.
• Monitor the operations of the staff canteen with regard to food safety and quality and provide feedback and guidance if required.
• Supervise the maintenance and cleanliness of the kitchens and stewarding area at all times and carry out daily monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
• To oversee and follow through the food safety standards set by Mandarin Oriental Jumeira Dubai, Safe & Sound and through the local UAE Municipality rules and regulation.
• Work closely with all outlet managers and all Head Chefs to plan menus, prices and promotional events in order to maximize revenue generating opportunities in line with market demands.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Manager.
• Collaborate with Materials Management in identifying and sourcing required products
• Ensure that Mandarin Oriental, Jumeira Dubai grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• To ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Ensure plating guides are up to date and distributed appropriately.

2.Customer Focus:

• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Personally, meet potential event guests for menu planning and discussions.
• Personally, monitor and follow through on any requirements of VIP guests and special dietary requirements.
• Drive and motivate the team to create specific WOW moments to surprise and delight guests throughout the hotel.

3.Colleague Relations:

• Carry out monthly or even more regular casual one-on-one meetings with all team members to assure colleagues have a forum to voice out of any concerns or challenges as well as to share hotel and department information.
• Communicate rules and regulations to all colleagues by using the colleague handbook and any other appropriate documents.
• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Jumeira Dubai procedures.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Be a mentor to colleagues and pass on knowledge

4.Administrative Duties:

• Monitor and control monthly P&L with main focus on food cost, labour cost and cost of consumables.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the service standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Manages the overall creation of menus, preparation instructions, and individual plating guides by ingredients and corresponding portion sizes
• To ensure that all kitchens outlets have a professional recipe costing

prior the hotel opening date to establish selling prices. * To ensure that all recipes are up to date and in line with selling prices.

• Carry out regular analysis of outlet related financial information including menu engineering
• Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for culinary

5.Additional Duties:

• To be updated with the latest food trends in the F&B industry to ensure that Ala Carte dishes and Buffets are in line or ahead with international standards.
• Conduct regular hands on dish training to ensure food knowledge of all chefs are up to date.
• Plan and execute months of Ramadan and other promotional activities for banquet

or outlets. * Attend and participate in all required meetings as scheduled.

• Perform any other reasonable duties as required by the Director of Food & Beverage.

Mandarin Oriental