The Chef de Cuisine for our signature restaurant (
modern grill concept) is responsible to assist the Executive Chef/ Executive Sous Chef in supervising his assigned outlet or kitchen department within the culinary operation and on demand in any other area of the culinary operation.
We are seeking culinary professionals with extensive experience in fine dining steakhouses, grill restaurants, and other high-quality establishments. The ideal candidate will be a dedicated, hardworking chef with significant drive and innovation, and international experience. A positive attitude, approachable character, and hands-on approach are essential.
The Role of the Chef De Cusine
- Plan activities, special events and menu implementations according to the annual marketing plans
- Ensure that all designated action points from daily briefings or bi-monthly operational meetings are being followed by the individuals concerned
- Ensure that positive working relations with non-food and beverage departments are fostered giving co-operation at all times
- Be aware of and comply with all legislation affecting the operation health regulations and fire and safety regulations
- Ensure disciplinary and grievance procedures are properly adhered to and followed
- Handle customer comments and complaints and take swift corrective action after consultation with the Food & Beverage Manager and department head concerned
- Be responsible and accountable for individual food cost as well as kitchen supplies, energy costs and kitchen utensils
- Find ways to improve the efficiency of the operations which will benefit our customers
- Assist the Executive Chef/ Executive Sous Chef/ Executive Sous Chef Banquet, and consistently finding ways to further improve the food cost through strategic purchasing, without negatively affecting the pre-determined quality standards
- Constantly strive to reduce energy consumption through awareness campaigns within all kitchens
- Co-operate with and drive forward the implementations of Mandarin Oriental Legendary Quality Experience improve guest satisfaction and quality at all times.
Preferred Qualifications And Skills
- Culinary degree or diploma from an accredited culinary institution
- Minimum 2 years hotel/ Italian restaurant experience in a similar capacity, experience within modern Italian, American, Australian or European with strong background in grill steak house restaurant or 5-star hotels preferable.
- Good command in English
- Excellent organizational and administration skills
- Ability to exercise own discretion and make sound decisions
- Self motivated and able to work under pressure
- Team player with good initiative and leadership skills
