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, Doha

Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay.

At Mandarin Oriental, Doha we welcome colleagues with the passion to deliver the best service and exceed our guest’s expectations.

Main Responsibilities

• Ensure recipe costings for Pastry and Bakery are up to date and in line with selling prices
• Oversee and take full responsibility of all 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 and Bakery Kitchen
• Monitor the monthly P&L and 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
• Oversee all operational and administrative aspects of the Main Pastry & Bakery Production Kitchen (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop and Gelato) 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 to assure maximum efficiency
• Work closely with the respective restaurant manager and executive sous chef to plan menus, prices and promotional events for the Restaurants in order to maximize revenue generating opportunities in line with market demands
• Work closely with Café Shop & Gelato Manager in the presentation of the outlet and packaging of all related items

Requirements

• Degree or Higher National Diploma equivalent in Hospitality/Hotel/Business Management is mandatory
• Certified supervising food safety in catering level 3 or Serve Safe certificated is mandatory
• A minimum of 6 Years as Executive Pastry Chef or a similar position in a five-star deluxe hotel operation is mandatory
• A minimum of total 15 years of experience working in five-star deluxe kitchens and restaurants is mandatory
• Michelin Star Restaurants experience is an advantage

If you are interested in joining our team apply today!