Scope of Position:

The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen.

Responsibilities:

Managerial Duties:

• Oversee and maintain all operational and administrative aspects of the La Kitchen.
• Create and maintain a great synergy between all kitchens to assure maximum efficiency.
• Work closely with all related sous chefs to ensure proper preparation of food items.
• Provide leadership, direction, and support to all colleagues at any time.
• Support the Chef de Cuisine to prepare a weekly roster.
• Ensure that all cuts are prepared to the highest quality by using only the best and freshest products as per standards set by the Executive Chef.
• Closely monitor the kitchen department to control waste and keep the food cost to a minimum.
• Ensure that support is given to all kitchens with vegetable, meat, fish, and seafood preparation if needed.
• Supervise the maintenance and cleanliness of the kitchen at all times and follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure that preparation of of all items is food safe, clean, and with attention to detail as per set standards by the chef de cuisine. 
• 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.
• Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits, and vegetables daily.
• Oversee and follow through the food safety standards set by Mandarin Oriental Al Faisaliah Hotel Safe & Sound and through the local Riyadh Municipality rules and regulations.
• Ensure that Mandarin Oriental Al Faisaliah Hotel’s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.

Customer focus and colleague relations:

• Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars, and the respective service standards of MOQA.

• Communicate rules & regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Conduct counseling and disciplinary action as appropriate by the Mandarin Oriental Al Faisaliah Hotel’s procedures.
• Attend daily and weekly meetings with the team.

• Conduct regular hands-on kitchen training to ensure the product knowledge, restaurant concept, cuisine methods, and buffet setup are always properly followed as per quality and safety standards.

Administrative Duties:

• Oversee and take responsibility for the kitchen food safety-related administration.
• Follow all procedures, policies, and practices about the Jardine audit-related requirements for the culinary department
• Assist the Chef de Cuisine in other administrative matters for the outlet.

Additional Duties:

• Support Banquet if required for any events or outside catering events with manpower, butcher items, or actual dishes as requested.
• To be updated with the latest food trends in the food & beverage industry to ensure the corresponding cuisine is in line with or ahead of international standards.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the chef de cuisine.

Sustainable Responsibilities:

• This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.
• Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.
• Supporting sustainability initiatives.