Banquet Sous Chef
Mandarin Oriental
Date: 18 hours ago
City: Riyadh
Contract type: Full time
Scope Of Position
The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen.
Responsibilities
Managerial Duties:
The banquet sous chef will assume full responsibility for all operational and administrative aspects of the banquet kitchen.
Responsibilities
Managerial Duties:
- Oversee and maintain all operational and administrative aspects of the La Kitchen.
- Create and maintain a great synergy between all kitchens to assure maximum efficiency.
- Work closely with all related sous chefs to ensure proper preparation of food items.
- Provide leadership, direction, and support to all colleagues at any time.
- Support the Chef de Cuisine to prepare a weekly roster.
- Ensure that all cuts are prepared to the highest quality by using only the best and freshest products as per standards set by the Executive Chef.
- Closely monitor the kitchen department to control waste and keep the food cost to a minimum.
- Ensure that support is given to all kitchens with vegetable, meat, fish, and seafood preparation if needed.
- Supervise the maintenance and cleanliness of the kitchen at all times and follow up accordingly on the produced reports to achieve an immaculate environment.
- Ensure that preparation of of all items is food safe, clean, and with attention to detail as per set standards by the chef de cuisine.
- 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.
- Responsible for the ordering and requesting of all related La Brasserie items and supporting Chef de Cuisine with ordering meat, seafood, fruits, and vegetables daily.
- 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.
- 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.
- Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars, and the respective service standards of MOQA.
- Communicate rules & regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
- Conduct counseling and disciplinary action as appropriate by the Mandarin Oriental Al Faisaliah Hotel’s procedures.
- Attend daily and weekly meetings with the team.
- Conduct regular hands-on kitchen training to ensure the product knowledge, restaurant concept, cuisine methods, and buffet setup are always properly followed as per quality and safety standards.
- Oversee and take responsibility for the kitchen food safety-related administration.
- Follow all procedures, policies, and practices about the Jardine audit-related requirements for the culinary department
- Assist the Chef de Cuisine in other administrative matters for the outlet.
- Support Banquet if required for any events or outside catering events with manpower, butcher items, or actual dishes as requested.
- To be updated with the latest food trends in the food & beverage industry to ensure the corresponding cuisine is in line with or ahead of international standards.
- Attend and participate in all required meetings as scheduled.
- Perform any other reasonable duties as required by the chef de cuisine.
- This role involves implementing eco-friendly practices, educating guests and colleagues on sustainable initiatives, and continuously seeking ways to minimize the hotel's environmental footprint.
- Knowledge of waste sorting and recycling procedures. Energy Conservation: Water Conservation.
- Supporting sustainability initiatives.
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