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.As the Sous Chef in our main kitchen, you will work closely with the Head Chef to oversee daily kitchen operations and ensure the consistent preparation of high-quality dishes. This role requires strong leadership, organizational skills, and a deep understanding of kitchen dynamics. You will play a key role in mentoring kitchen staff, managing inventory, and maintaining the high standards that our restaurant is known for.Key Responsibilities:

• Assist the Bnaquet Chef in menu planning, recipe development and execution of high-quality cuisine, showcasing the finest ingredients and culinary techniques, while reflecting the hotel's commitment to luxury and sophistication
• Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, while adhering to the highest standards of quality, hygiene, and safety
• Manage food costs, inventory, and procurement to optimize profitability without compromising on quality
• Maintain high standards of hygiene, food safety and cleanliness in compliance with hotel and local health and safety regulations at all times
• Lead by example, guide and mentor talented culinary team, fostering a culture of collaboration, creativity, and continuous improvement
• Collaborate closely with Service team to drive revenue growth, optimize costs, and enhance guest satisfaction
• Stay updated on industry trends and culinary innovations, while infusing fresh ideas and creativity into the restaurant's culinary offerings

Qualifications and Requirements:

• Proven experience as a Sous Chef or in a similar role in a five-star luxury hotel operation or fine dining environment
• Hotel pre-opening experience in the UAE or Middle East is preferable.
• Solid understanding of food cost control, inventory management, and procurement processes to drive profitability and operational efficiency
• With extensive knowledge and appreciation of culinary traditions, ingredients, and cuisine, with a passion for creativity and innovation
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team of culinary professionals
• Strong interpersonal and communication skills, with the ability to collaborate and interact effectively with guests, colleagues, vendors and stakeholders at all levels.
• Exceptional organizational acumen, with keen attention to detail and with the ability to multitask and prioritize in a fast-paced environment, while prioritizing quality and guest satisfaction

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