Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world.

Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides 21st century luxury with oriental charm. Above all, Mandarin Oriental is renowned for creating unique hotels through distinctive design and a strong sense of place, luxury hotels right for their time and place. 

Mandarin Oriental Muscat

Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.

For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combines the Group’s legendary service, world-class amenities and sweeping sea or mountain views.

Scope of Position                                 

The Chef de Partie is responsible to assist the Junior Pastry Chef in supervising and running the Pastry Kitchen and on demand in any other areas of the culinary operation.

Responsibilities

1. General:

• It is part of your role to understand and comply with all corporate and hotel policies and standard operating procedures.
• MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.
• It is part of your role and your responsibility to fully support all learning and development activities.
• You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.
• Use of the hotel’s network, computers or internet access which is in the hotel’s view unreasonable or inappropriate, for example gambling, chatroom, or pornographic material, is a serious breach of hotel policy and grounds for summary dismissal.
• Support and adhere to all policies & procedures relating to Safe, Sound and Sustainable at Mandarin Oriental.
• Ensure compliance with the MOHG Social Media Policy, i.e. to be fully responsible for the content you publish on any social media platform, including your personal site.
• Mandarin Oriental, Muscat has zero tolerance on all forms of harassment or discrimination, i.e. it is strictly forbidden to discriminate on the basis of gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
• To carry out any additional duties requested by management, related to hotel operational activities.

1. Departmental

• Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Café Citrus, Mandarin Cake Shop and Lounges) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.
• Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants to maximize revenue generating opportunities in line with market demands.
• Ensure plating guides and standard setup guides are up to date and distributed appropriately.
• Ensure plating guides and standard setup guides are followed according to set dish description, cooking method and presentation image.
• Ensure that all pastry items are prepared in the most authentic way as standards set by the Executive Pastry Chef.
• Regularly inspect the quality of the ingredients and measure them for specific recipes.
• 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.
• Support the Chief Steward in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
• Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe & Sound and through the local Muscat Municipality rules and regulation.
• Always supervise the maintenance and cleanliness of the Kitchens and stewarding area and support to carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues.
• Ensure that all pastry items displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Pastry Chef.  
• Ensure that Mandarin Oriental, Muscat’s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.

• Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant Managers.

• Communicate rules & regulations to all colleagues by using the colleague handbook and any other appropriate documents.
• Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat’s procedures.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
• Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
• Share the specific knowledge and recipes on Pastries items with all related colleagues.
• Assist the Executive Pastry Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.

• Oversee and take full responsibility of all pastry’s food safety related administration.
• Ensure support is given to the Commissary for the daily market list and inventory control.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Pastry Kitchen.
• Assisting the Executive Pastry Chef to monitor food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
• Follow all procedures, policies and practices with regard to the Jardine accounting related requirements for the culinary department.
• Support Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.
• To be updated with the latest food trends in the Food & Beverage industry to ensure that all Pastries are in line or ahead with international standards.
• Assisting the Executive Pastry Chef in planning and execute special promotional activities for the outlets and for festive season events related to the outlet.
• Perform any other reasonable duties as required by the Pastry Chef.