General

·          Ensures all colleagues maintain a high standard of personal hygiene and grooming at all times.

·          Ensures colleagues wear designated uniforms which are well pressed and in a good state of repair and that name badges are worn at all times.

·          Maintains a good knowledge of all hotel facilities and is able to answer guest questions in a quick, polite and helpful manner.

·          Handles guest complaints or problems promptly, ensuring that any resolved/unresolved incidents are reported to the Executive Chef in a timely manner.

·          Ensures hotel policies and procedures are adhered to.

·          Ensures statutory rules and regulations are adhered to e.g. Health & Safety at Work, Weights and Measures, licensing laws etc.

·          Demonstrates a working knowledge of fire prevention and ensures colleagues follow evacuation procedures on hearing the alarm.

·          Demonstrates security conscious behaviours in respect of guests, colleagues and hotel property / welfare and reports suspicious circumstances to the Executive Chef.

·          Attends meetings and training sessions that may be beneficial personally or to the culinary operation.

Duties and Responsibilities

·          Encourage positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens.

·          Plan in conjunction with the Executive Chef activities, promotions, menu implementations according to the annual marketing plans.

·          Ensure that all designated action points from daily briefings or the individuals concerned are following weekly operational meetings.

·          Ensure that positive working relations with non-Food and Beverage departments are maintained at all times.

·          Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations, FLHSS).

·          Assist the Executive Chef in compiling the annual marketing plans and budgets.

·          Ensure disciplinary and grievance procedures are properly adhered to and followed.

·          Be constantly aware of customer’s expectations and ever changing needs.

·          Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

·          Find ways to improve the efficiency of the operations which will benefit our clients.

·          Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting 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 Service Training in all Food and Beverage kitchens through close follow up with outlet Managers

·          Complete staff appraisals in a timely manner.

·          Propose and initiate when approved, new services and products for our guests.

·          Perform any other reasonable duties as required by the department head from time to time.

·          Create and develop new dishes and recipes by keeping up with the latest market trends.