The Assistant Executive Chef plays a key leadership role in supporting the Executive Chef in planning, directing, and ensuring the highest standards of culinary excellence across all hotel outlets. This role requires strong culinary expertise, team leadership, operational rigor, and a passion for delivering exceptional guest experiences in a luxury environment.

The Assistant Executive Chef will be responsible for:

Culinary Operations & Quality

• Assist in overseeing daily kitchen operations to ensure smooth, efficient service and adherence to Mandarin Oriental’s brand culinary standards.
• Supervise food preparation and presentation to maintain the highest quality and consistency.
• Support the development and implementation of creative, seasonally-inspired menus that reflect local and international cuisine influences.
• Ensure compliance with food safety, sanitation, hygiene (HACCP) and health regulations.

Team Leadership & Training

• Lead, mentor and train kitchen staff, including Sous Chefs, Chefs de Partie, and kitchen team members to achieve performance excellence.
• Assist the Executive Chef in staff scheduling, performance reviews and coaching.
• Support a positive, collaborative and motivated team culture in the kitchen environment.

Operational Support

• Assist with planning kitchen operations for all outlets, banquets, events, and room service.
• Help ensure timely coordination of kitchen preparation and service during high volume periods.
• Monitor inventory, control food costs, reduce waste and help manage supplier relationships and purchasing as needed.

Quality Control & Guest Focus

• Conduct regular quality checks of food preparation and presentation.
• Assist in responding to and resolving guest feedback related to food and kitchen service.

What we are looking for:

• Professional qualification/diploma in Culinary Arts or Hotel & Restaurant Management (preferred).
• Several years of culinary experience, preferably in luxury hotel environments.
• Experience in a leadership role is essential.
• Excellent people management and communication skills.
• Strong organizational skills with an ability to manage multiple priorities.
• Deep understanding of kitchen operations, food safety and cost control.
• Passion for culinary creativity, quality and innovation.
• Fluency in Arabic (Darija), French and English
• Experience in a multicultural environment is a plus.