Mandarin Oriental, Desaru Coast is looking for a Chef De Cuisine to join our Culinary Department.

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.

Mandarin Oriental, Desaru Coast is a rainforest retreat on Desaru Coast, where jungle meets the sea and Malaysian nature, culture, and connection come alive in a perfect balance of calmness and vibrancy. Experience the enduring legacy of award-winning Kerry Hill Architects, where the spirit of tropical modernism comes to life in Mandarin Oriental, Desaru Coast’s final design. Nestled between rainforest and sea, each suite and villa is a study in quiet luxury, thoughtfully framed by nature and attuned to the rhythm of the land.

About the job

Assist the Executive Chef with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced.

As Chef De Cuisine you will be responsible for the following duties:

• Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef.
• Co-ordinate with other areas with regards to menu implementation or banquets.
• Provide recipes, training and experience to all staff so as to improve on all things where possible.
• Relay any information from the kitchen or to the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings.
• Maintain high standards of appearance and good personal hygiene.
• Should take full ownership of HACCP Auditing System and ensure strategic implementation of Index Systems as well as verifiable verification systems. Needs to ensure awareness and training throughout the kitchens at all times.
• Ensure food is handled in a respectful manner and is processed and stored in accordance with HACCP.
• Closely follow and monitor all HACCP related issues with the department
• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.
• Ensure that the staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas .and ensure that all colleagues clean their stations after every service
• Maintain a good work environment by following up defects using the correct and proper procedures and also striving to improve the work environment by making sure we have the correct tools for the job.
• Set and maintain a very high food standard for all colleagues to aspire to and learn from.
• Ensures consistency of quality throughout Areas of Responsibility.
• Ensure all fridges and food storage areas are impeccably maintained during service and that all products are properly rotated, dated, and stored at end of your shift.
• Develop, help and give support to colleagues so they will in turn develop on a professional level.
• Provide necessary training to staff for relevant jobs and cooking procedures
• Must demonstrate a professional attitude when dealing with all colleagues and train them to consistently adhere to the quality standards of the culinary department at all times.
• Ensure to report to work on time as per culinary department schedules.
• Must be on station 30 minutes prior to service and ensure all stations are manned, stocked and ready for relevant periods.
• Report any sickness or absence from work using the correct procedures.
• Understand and co-operate with all other hotel departments at all times.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Must be able to empower oneself with other colleagues when an issue of poor-quality product could affect our guests’ dining experience. Must take appropriate and immediate action to ensure guest satisfaction.
• Follow up on outstanding work orders
• Attend or organize someone to attend in their absence, daily briefing with the Executive Chef and have an open information forum that can then be translated within the daily briefing.
• Liaise with restaurant managers and headwaiters on a daily basis.
• Organize and plan annual leave schedules and statutory holidays.
• Minimize wastage and spoilage by monitoring occupancy forecasts
• Arrange and organize culinary colleagues for outside catering and buffet attendances
• Understand, participate and encourage staff to save company money and prevent wastage (water, electricity, breakage, etc.)
• To be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
• Ensure all food items that have been ordered are of a suitable price, quality and standard for our guests.
• Must demonstrate positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.

Staff Training

• Ensures department employees are fully trained in all culinary skills and need to perform their expected duties.
• Takes a very positive and keen interest in bridging any issues of cultural and local sensitivities.
• Is seen as a “hands on chef” as well as a service team member and exhibits both these qualities by being in the front and leading by example.
• Ensures practice of hygiene and safety precautions as well as compliance with hotel and company policies by the culinary staff through training.
• Uses the Mandarin Oriental appraisal system to review the performance of direct subordinates and determine their development needs.
• Decides on hiring, promotion, disciplinary action and performance related pay for subordinates.
• Counsels’ subordinates in personal and work-related matters.
• Personally, conducts key trainings.

As Chef De Cuisine, we expect from you: 

Educational Background

• Minimum 5–8 years of culinary experience in a luxury hotel or upscale restaurant.
• At least 2–3 years in a leadership role as Sous Chef or Chef de Cuisine.
• Pre-opening hotel experience is an added advantage.

Skills

• Strong knowledge of international and local cuisine.
• Excellent culinary creativity and food presentation skills.
• Knowledge of HACCP, food safety, and sanitation regulations.
• Strong leadership, coaching, and communication skills.
• Excellent organizational and time management abilities.
• Financial acumen in food cost control and inventory management.
• Ability to perform effectively under pressure in a fast-paced environment.

Our commitment to you

• 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.

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