Junior Sous Chef

We’re looking for a talented Banquet Sous Chef to join the Mandarin Oriental Al Faisaliah Hotel in the vibrant heart of Riyadh. The Sous Chef will assume full responsibility of all related operational and administrative aspects of his section in corresponding outlet. Responsibilities :

Understand and disseminate corporate and hotel policies and standard operating procedures to colleagues. Ensure compliance with the MOHG Code of Conduct and all applicable laws. Support the Mandarin Oriental Al Faisaliah Hotel Human Resources Strategic Policy. Fully support all learning and development activities. Update and maintain a complete Training Matrix for your department. Hold monthly meetings with colleagues to address concerns and share information. Safeguard stored information and maintain confidentiality of personal data. Support and adhere to all policies relating to safety and sustainability. Ensure compliance with the MOHG Social Media Policy. Act as a hotel ambassador at all times. Carry out additional duties as requested by management. Follow the principle of the 5Ps ‘Proper Planning Prevents Poor Performance’. Managerial Duties :

Assist the Sous Chef / Chef de Chef in overseeing operational and administrative aspects of the banquet production kitchen. Create synergy between the outlets and banquet production kitchen. Assist in planning menus, prices, and promotional events to maximize revenue. Work closely with the banquet service manager on presentation and packaging of food items. Review menus with restaurant managers and suggest new proposals to the Executive Chef. Ensure plating guides and standard setup guides are up to date. Inspect quality of ingredients and prepare them according to standards. Encourage effective inter-departmental communication. Prepare weekly rosters and schedule colleagues according to business volume. Supervise food safety standards and cleanliness of kitchens. Customer Focus and Colleague Relations :

Assist restaurant manager with special requests, including dietary requirements. Ensure customer satisfaction by adhering to MOHG service standards. Motivate the team to create WOW moments for guests. Conduct daily meetings for two-way communication with the team. Conduct weekly hands-on dish training for food knowledge and cooking methods. Administrative Duties :

Ensure recipe costings for Banquet Kitchen are up to date. Oversee food safety-related administration. Maintain records of holiday and PH clearance. Monitor food costs and analyze financial information. Additional Duties :

Support other outlets for events or catering as needed. Stay updated with food trends to ensure quality. Assist in planning and executing promotional activities. Perform other reasonable duties as required. Requirement :

Previous experience with a 5-star hotel.

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