Senior Sous Chef - Vendome All Day Dining

Emirates Palace Mandarin Oriental, Abu Dhabi is looking for a Senior Sous Chef 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 recognised 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.

Emirates Palace Mandarin Oriental, Abu Dhabi is the definition of an unrivalled Arabian fantasy. From a 1.3km pristine private beach, landscaped pools and a private marina overlooking a natural bay, the hotel is located in the heart of Abu Dhabi and perfect for a once-in-a-lifetime holiday or for events and meetings that make a statement, with some of the city’s largest hotel conference centres. Emirates Palace, Abu Dhabi offers award-winning 5-star luxury hospitality and authentic local experiences with 390 luxurious rooms and suites along with award-winning culinary cuisines.

About The Job

Based at the Emirates palace Mandarin Oriental, Abu Dhabi within the Culinary Department, the Senior Sous Chef is responsible for the smooth running of the daily kitchen operation. The Senior Sous Chef report to the Executive Sous Chef.

As a Senior Sous Chef, you will be responsible for the following duties:

• The ability to place food requisitions and work cost effective
• The ability to train, schedule, organize, supervise, motivate and discipline all employees in the Cascades section.
• The ability to respond properly in any hotel emergency or safety situation
• Acts on issues and concerns in his field of jurisdiction immediately
• Displays creativity at all given times
• The ability to perform other tasks or projects as assigned by hotel management
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
• To carry out any other reasonable duties as assigned.
• To work in any section of the kitchen when necessary or as requested by the Executive Sous Chef or Executive Chef.
• Prepares and submits food production checklists and inventory reports.
• Responsible for quality and quantity control in his department
• Manages time effectively by meeting deadlines on time
• Identifies and solves problems in a professional manner.
• Displays creativity in production items and flexibility in customer demands
• To assist the Executive Chef in ensuring that all culinary standards in the section comply with Hotel Policies and Standards
• To maintain good working relationships with colleagues and all other departments
• Maintains his work environment clean and proper at all times
• Coaches and counsels all staff when applicable.
• Proper scheduling of colleagues in accordance to the expected work load
• Evaluates objectively the performance of his staff
• Provides the most effective training to all staff in his department
• Motivates staff to grow within the company
  
  

• Experience: Extensive experience in the kitchen field in the hotel industry. Must have International Kitchen Experience and resort experience will be a plus.
• Education: Postgraduate and/or Hotel Management School / Apprenticeship. Masters Degree preferred but not required.
• General Skills: Full knowledge of the entire kitchen operation. Must have full knowledge of sanitation requirements in food handling, High level of creativity, and quality standards. Must possess strong leadership qualities, Training techniques, Proper communication, and Organizational skills.
• Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, Checks and improves all service standards established by the company, Supervises staff activities to maximize revenue and minimize costs, Provides assistance to the staff when required during peak periods, Conserves energy and water at all times, Responsible for proper receiving procedures, Responsible for proper storage of processed food products and raw materials.
• Language: It is required to have proficiency in English for understanding, speaking, and writing.
• Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and colleagues to their understanding.
  
  

• Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
• MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
• Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
• Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.