Oriental Banquet Chef

Nestled in the city's heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.

With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.

Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.

Working with Executive Sous Chef, as Banquet Chef, you will be the culinary visionary behind our banquet kitchen. You will lead a team of passionate chefs and inspire and guide our culinary team to consistently deliver a meMOrable dining experience to our guests.

Key Responsibilities:

• Conceptualize and develop menus and dishes, showcasing the finest seasonal ingredients and culinary trends, while reflecting the hotel's commitment to quality and innovation
• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, while adhering to the highest standards of quality, hygiene, consistency and food safety
• Manage food costs, inventory, and procurement to optimize profitability and efficiency, without compromising on quality
• Ensure compliance with all health, safety, and sanitation regulations, while maintaining a clean and organized kitchen at all times
• Lead by example, guide and mentor talented culinary team, fostering a culture of collaboration, creativity, and continuous improvement
• Collaborate closely with restaurant management to develop initiatives, drive revenue growth, optimize costs, and enhance guest satisfaction
• Stay updated on industry trends and culinary innovations, while infusing fresh ideas and creativity into the banquet's culinary offerings

Qualifications and Requirements:

• Proven experience as a Banquet Chef or in a similar role in a five-star luxury hotel operation or fine dining environment
• Hotel pre-opening experience in the UAE is preferable, while Middle East restaurant experience is an advantage
• Extensive understanding and experience of menu development, food cost control, inventory management, and procurement processes to drive profitability and operational efficiency
• Strong leadership and management skills, with the ability to inspire and motivate a diverse team of culinary professionals; with the ability to collaborate effectively with colleagues, vendors, and guests
• Exceptional organizational acumen, with keen attention to detail and the ability to manage kitchen operations efficiently while prioritizing quality and guest satisfaction