Executive chef

Position Title: Executive Chef

Reports To: Division Head:
Level 3

Supervises: Department Head A:
Level 4 & Department Head B:
Level 5

Job Level: Department Head A:
Level 4

Department: Culinary

Division: Food & Beverage

Mandarin Oriental, Doha is located in the heart of Msheireb Downtown Doha, directly fronting the "Barahat," an open‑air square surrounded by impressive retail, dining, entertainment and cultural offerings. The hotel is an intimate and stylish urban oasis blending traditional Qatari heritage with contemporary design, it offers 249 rooms, suites and serviced apartments, nine distinct culinary experience, a luxuriously appointed spa celebrating age old wellness philosophy of the Orient, roof top pool with panoramic views and a selection of unique event venues.

• The Executive Chef will assume full responsibility of all related operational, administrative and financial aspects of all kitchens related to Mandarin Oriental, Doha.

General:

• It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
• MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.
• It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Doha Human Resources Strategic Policy.
• It is part of your role and your responsibility to fully support all learning and development activities.
• On the Job trainers and trainings.
• Group Training Technique trainers and trainings.
• Update and maintain a complete Training Matrix for your department.
• Update and maintain Job Description and Job Specification Matrix your department.
• Ensure the colleagues’ career path and development needs are being prioritised and documented in accordance with the MO Profile online system.
• Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.
• You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.
• Use of the hotel’s network, computers or internet access which is in the hotel’s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal.
• Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
• Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site.
• Mandarin Oriental, Doha has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
• Act as a hotel ambassador at all times.

To carry out any additional duties requested by management, related to hotel operational activities.

• Follow the principle of the 5
  
  Ps ‘Proper Planning Prevents Poor Performance’ at all times and for all activities.

Departmental:

Managerial Duties:

• 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…