Responsibilities

General:

• Oversee all operational and administrative culinary aspects of Tasca - Kitchen as appropriate and be able to prioritise the required level of engagement in multiple areas depending on business volumes and other related parameters.
• Work closely with the Head Chef to plan menus, prices and promotional events for the Restaurant in order to maximize revenue generating opportunities in line with market demands.
• Regularly review food cost and food orders (daily)
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Guidance of team members in regard to day-to-day kitchen operations
• Constantly identify areas for improvement in food quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly with agreement of Head Chef, also in cooperation with the respective Restaurant General Manager.
• Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division.
• 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 department 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 class room training, role plays and on the job trainings.
• Oversee preparation of weekly roster with approval of Head Chef.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Support the Back of House Manager 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 Jumeira, Safe & Sound and through the local UAE Municipality rules and regulation.
• Supervise the maintenance and cleanliness of the Kitchen and Stewarding area at all times 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 Mandarin Oriental Jumeira’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:

• Personally follow up with guests where possible or required and show presence in the dining area regularly on the absence of Head Chef.
• Personally monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special 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 General Manager.

• Communicate Rules & Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team (including inventory list and mise-en-place).

• Conduct weekly hands on dish training to ensure food knowledge and cooking methods are always up to date.

Administrative Duties:

• Oversee and take full responsibility of all food safety related administration.
• Ensure appropriate communication is in place related to the Suppliers mentioned on the daily market list.
• Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Kitchen.
• Monitor the monthly P&L and food cost and carry out regular detailed analysis of outlet related financial information.

Additional Duties:

• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Head Chef.