Chef de Cuisine - Banquet

Overview

Mandarin Oriental Muscat is looking for a Chef de Cuisine - Banquet to join our culinary team. Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. Mandarin Oriental Muscat is situated in a prime beachfront location, offering 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa and an outdoor swimming pool, with a one-of-a-kind ballroom and various banquet and meeting spaces for social and business events.

For those seeking a luxury living experience in Muscat, 155 Residences provide sweeping sea or mountain views with the Group’s legendary service and world-class amenities.

The Chef de Cuisine will assume full responsibility of all related operational, administrative, and financial aspects for the culinary operation of the Banqueting, Outside Catering & Room Service.

• Oversee all operational and administrative culinary aspects of Banqueting, Outside Catering & Room Service and be able to prioritise the required level of engagement in both areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Main Kitchen and other kitchens to assure maximum efficiency.
• Work closely with the respective service team members on coordinating service flow, timings and set ups of all events, including coffee breaks, buffets, set menus, cocktail receptions and any others as required.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the Banquet Manager, In Room Dining Manager and Executive Pastry Chef and suggest new menu proposals to the Executive Chef.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Development of new Banquet and In Room Dining menus and offerings with the Executive Chef.
• Meet and suggest menu options with potential banquet clients and catering team. If required join sales calls.
• Attend and participate in weekly/daily events meetings with the Catering and Events Sales team to assure a smooth communication flow in addition to email correspondence.
• 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 Banquet Manager and In Room Dining Manager.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the banquet forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Maintain access to resources of casual labour, assure high quality casual labour…