Chef de Cuisine - Rawya Restaurant

Chef de Cuisine – Rawya Restaurant

Mandarin Oriental Muscatis looking for a Chef de Cuisine – Rawya Restaurant to join our culinary team.

Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.

Mandarin Oriental is the award‑winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world’s most sought‑after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting‑edge of luxury experiences.

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.

Responsibilities

• Oversee all operational and administrative culinary aspects Rawya restaurant. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace & MO club Lounge as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
• Create and maintain a great synergy between Rawya and other kitchens 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 in order to maximize revenue generating opportunities in line with market demands.
• Regularly review menus regarding popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
• 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.
• Ensure that all Cuisines within 3 meal restaurants. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace & MO club Lounge.
• are prepared in the most authentic way as standards set by the Executive Chef.
• Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks 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 in order 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.
• Oversee preparation of weekly roster.
• 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 Qatar 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 or required and show presence in the dining area regularly.
• 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 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 manager.
• 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 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 and Butchery for the daily market list and inventory control.
• 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 including menu engineering.
• Follow all procedures, policies and practices with regard to the Jardine audit 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 F&B industry to ensure the outlet Cuisine and Buffets are in line or ahead of international standards.
• Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
• Attend and participate in all required meetings as scheduled.
• Perform any other reasonable duties as required by the Executive Chef.

Our commitment to you

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