\xc2\xb7 To co-ordinate functions and activities with other Food & Beverage departments\xc2\xb7 To handle payroll and holiday organisation\xc2\xb7 To assist the Executive Chef in quality levels of production and presentation\xc2\xb7 To work actively in cost control and implementing standards\xc2\xb7 To assist in colleague related matters\xc2\xb7 To carry out departmental training, where necessary\xc2\xb7 To deputise the Executive Chef in his absence\xc2\xb7 To control all aspects of food outlets in the Executive Chefs absence\xc2\xb7 To be actively involved in Health & Hygiene matters\xc2\xb7 To promote quality throughout the hotel in all areas of food\xc2\xb7 To ensure that room service is of the best in quality, temperature and service\xc2\xb7 To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well-balanced cuisine\xc2\xb7 To carry out daily work to exceed guest expectations\xc2\xb7 To ensure the smooth running of the day to day operations in the kitchen\xc2\xb7 To strive to deliver the highest quality of food and service\xc2\xb7 To adhere to all legal requirements, regulations and guidelines\xc2\xb7 To carry out annual appraisals of all team members\xc2\xb7 To conduct departmental orientation for all new team membersSkills & 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.
Mandarin Oriental reserves the right to add, delete, change or modify the job duties, and responsibilities described in this , at the company\'s discretion, at any time with appropriate notice.