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 Pastry Chef will assume full responsibility of all related operational, administrative, and financial aspects of the Main Pastry & Bakery Production Kitchens (including Banquet, In-Room Dining, Mandarin Cake Shop & Lounges) related to Mandarin Oriental, Muscat.

Responsibilities

1. General:

• It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.
• MOHG Code of Conduct requires that all business activities and business 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 in all aspects the Mandarin Oriental, Muscat Human Resources Strategic Policy.
• 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 Job Description and Job Specification Matrix your department.
• Ensure the colleagues’ career path and development needs are being prioritised and documented in accordance with the MO Profile online system.

• Hold monthly meetings with all colleagues to assure 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 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 based on gender, disability, including physical or medical condition, race, colour, religion, national origin, ancestry, citizenship, age, sexual orientation, marital status, or for any other reason.
• Act as a hotel ambassador always.

To carry out any additional duties requested by management, related to hotel operational activities.

1. Departmental:

• Oversee all operational and administrative aspects of the Main Pastry & Bakery Production Kitchen (including Banquet, In-Room Dining, Café Citrus, Mandarin Cake Shop) 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 chef to plan menus, prices, and promotional events for the Restaurants to maximize revenue generating opportunities in line with market demands.
• Work closely with cakeshop Manager in the presentation of the outlet and packaging of all related items.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the respective Restaurant Manager 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 set dish description, cooking method and presentation image.
• Ensure that all Pastry and Bakery cuisine are prepared in the most authentic way as standards set agreed by the Executive Chef.
• Regularly inspect the quality of the Pastry and Bakery ingredients and measure them for specific recipes.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular check on accuracy of all items.
• Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
• Encourage proactive, efficient, and effective inter-departmental communication within and beyond the Food and Beverage division to promote a climate of teamwork and enthusiasm.
• Provide leadership, direction, and support to all colleagues at any time.
• Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
• Liaise with the Learning & Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall.
• training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labour cost guidelines and headcounts, depending on the business volume.
• Observe all aspects of the business forecasts and plan effectively to make 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 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 carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.

• Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
• Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.  
• Ensure that Mandarin Oriental, Muscat’s grooming, and appearance standards are implemented and always maintained to reflect an image of professionalism and care.

• Personally follow up with guests where possible and accommodate special request as required including dietary requirements.
• Ensure customer satisfaction in accordance with 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.
• 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 about 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 dishes.
• To be updated with the latest food trends in the Food & Beverage industry to ensure that Pastry and Bakery are in line or ahead with international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Perform any other reasonable duties as required by the Executive Chef.