It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to your colleagues.
The MOHG Code of Conduct requires that all business activities and decisions comply with the general law and with all rules, regulations, and other requirements.
It is part of your strategy to fully understand and support the Mandarin Oriental Al Faisaliah Hotel Human Resources Strategic Policy in all its aspects.
It is part of your role and your responsibility to fully support all learning and development activities.
On The Job trainers and trainings.
Group Training Technique trainers and trainings.
Update and maintain a complete Training Matrix for your department.
Update and maintain the job description and job specification matrix for your department.
Ensure the colleagues’ career paths and development needs are being prioritized and documented by the MO Profile online system.
Hold monthly meetings with all colleagues to ensure they have a forum to voice any concerns or challenges and share departmental and hotel information.
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 that 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 safety, soundness, and sustainability 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 site.
Mandarin Oriental Al Faisaliah Hotel 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, color, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
Act as a hotel ambassador at all times.
To carry out any additional duties requested by management related to hotel operational activities
Follow the principle of the 5Ps ‘Proper Planning Prevents Poor Performance’ at all times and for all activities.
Departmental:
Managerial Duties:
Assisting the Sous Chef/Chef de Chef to oversee all operational and administrative aspects of the banquet production kitchen as appropriate and be able to prioritize the required level of engagement in all areas depending on business volumes and other related parameters.
Create and maintain a great synergy between the outlets and banquet production kitchen and any related outlets kitchen to ensure maximum efficiency.
Assist the Sous Chef/Chef de Cuisine in planning menus, prices, and promotional events for the banquet and all restaurants in order to maximize revenue-generating opportunities in line with market demands.
Work closely with the banquet service manager in the presentation of the hot/cold items and the packaging of related items in their respective outlets.
Assisting the Sous Chef/Chef de Cuisine to review menus regarding popularity of dishes, food cost, and seasonality with the respective restaurant managers and suggest new menu proposals to the Executive Chef.
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 the set dish description, cooking method, and presentation image.
Ensure that all hot /cold items are prepared in the most authentic way as standards set by the Chef de Cuisine.
Regularly inspect the quality of the ingredients and measure them for specific recipes.
To support the outlet chefs in identifying areas for improvement in banquet kitchen food quality by reviewing various quality audit reports, guest comment cards, and guest incident reports and formulating action plans accordingly.
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.
Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labor cost guidelines and headcounts, depending on the business volume.
Observe all aspects of the business forecasts and plan effectively to make the most efficient arrangements for manpower, equipment, and supplies accordingly.
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 Al Faisaliah Hotel Safe & Sound and through the local Riyadh Municipality rules and regulations.
Supervise the maintenance and cleanliness of the Kitchens and stewarding area at all times and support carrying out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues.
Ensure that all Banquet food items displays are food safe, creative, clean, and with attention to detail as per set standards by the Chef de cuisine.
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:
Assist the restaurant manager where possible to accommodate special requests as required, including dietary requirements.
Ensure customer satisfaction by 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 counseling and disciplinary action as appropriate according to the Mandarin Oriental Al Faisaliah Hotel’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 banquet kitchen food items with all related colleagues.
Administrative Duties:
Assist the Sous Chef/Chef de Cuisine to ensure the recipe costings for Banquet Kitchen are up to date and in line with selling prices.
Oversee and take full responsibility for all banquet kitchen food items and 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 ensure none are accumulated within the banquet kitchen.
Assisting the Chef de Cuisine to monitor food costs and carry out a regular detailed analysis of outlet-related financial information, including menu engineering.
Follow all procedures, policies, and practices about the Jardine accounting-related requirements for the culinary department
Additional Duties:
Support other outlets for any events or outside catering events with manpower or with actual dishes as requested.
To be updated with the latest food trends in the food & beverage industry to ensure that all pastries are in line with or ahead of international standards.
Assisting the Chef de Cuisine in planning and executing special promotional activities for the outlets and festive season events related to the outlet.
Perform any other reasonable duties as required by the Sous Chef/Chef de Cuisine.
