The Kitchen Executive is responsible in assisting and providing a full range of secretarial and administrative duties to support the Executive Chef and the Executive Sous Chef.

Responsibilities 

• Complete administrative functions as detailed by the Executive chef
• Assisting in all operational and administrative culinary aspects of the Kitchen.
• Access, analyse, distribute and file the daily flow of information to and from the Chef’s office and handles the daily flow of incoming and outgoing telephone calls and messages.
• Manage the diary of the Executive Chef in the most effective way.
• Payroll administration (BAYAN) of Culinary, F&B Service and Stewarding, as well as management of all P&C-related paperwork for transfers, promotions, etc.
• Monitors the Culinary, F&B Service and Stewarding team clock in and clock out records and maintain the attendance system daily and update the vacation plan as needed.
• Orders casuals by following procedures from raising the PR until submission of invoices on a monthly basis and in a timely manner.
• Assist by creating the daily Market list for the kitchen and support monthly inventory control and assist in recipe costing.
• Assist the Executive Chefs by creating required Power Point presentations, Excel spreadsheets and type any letters and memorandums as designated.
• Act as the hub of the Kitchen department, supplying and collecting information from the Chefs and co-ordinate, response and performing a backup role for the Executive Chef.
• Responsible for handling key confidential information, including financial figures, salaries, manning details, P&C paperwork.
• Assist the Executive Chef with recruitment and on-boarding of newly hired colleagues.
• Supports the Executive Chef with any projects that arise related in Culinary Department.
• Assist Culinary Department with outgoing correspondence and train them to use the required to perform smoothly.
• Assist Culinary Department with the ordering system, related questions and train them to use the required to perform smoothly.
• Assist Culinary Department with HOTSOS system, related questions and train them to use the required to report issues related to
• Engineering department.
• Assist all Kitchen staff hired by the Executive Chef / Executive Sous Chef and Human Resources department with administrative matters, (e.g. Visas, C.V., Passport).
• Work proactively and efficiently on inter-departmental communication within and beyond the F&B division to promote a climate of teamwork and enthusiasm.
• Ensure that Mandarin Oriental Jumeira’s grooming, and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
• Ensure consistent compliance with the operating policies and procedures for the kitchen department and maintaining SOP & P&P records readily available for access in Chef’s Office.
• Monitors and maintains stationery and office supplies of Chef’s Office and operating supplies required by the kitchens.
• Process expense claims, petty cash requests, planning meetings with presentations when required, preparing meeting minutes and maintaining departmental database records.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special dietary requirements.
• Support the departmental trainer on departmental learning and development needs for the colleagues in the kitchen.
• Monitors and assists the departmental trainers in maintaining FLHSS trainings and matrix.
• Liaise with food safety manager to ensure compliances with food safety safe and sound set by Mandarin Oriental Hotel and in accordance’s to the UAE’s Municipality rules and regulation.
• Carrying out all administrative HACCP related duties.
• If necessary, communicate rules & regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Communicate new or amended procedures to relevant departments/colleagues in a timely manner ensuring they have been understood.
• Support to all colleagues at any time and works openly and assist other colleagues when if required.
• Support on all trainings in accordance with the applicable standards          
• Support banquet or outside catering events when if required.
• Attend and partake in the daily kitchen line up.
• Attend and participate in all required meetings and training as scheduled.
• Perform any other reasonable duties as required by the Executive Chef and Executive Sous Chef.