The Coordinator is responsible in assisting and providing a full range of secretarial and administrative duties to support the Executive Chef and the Executive Sous Chef.

Responsibilities

• Complete administrative functions as detailed by the Executive chef
• Assisting in all operational and administrative culinary aspects of the Kitchen.
• Access, analyse, distribute and file the daily flow of information to and from the Chef’s office.
• Manage the diary of the Executive Chef in the most effective way.
• Assist by creating the daily Market list for the kitchen and support monthly inventory control.
• Assist in recipe costing.
• Handle the daily flow of incoming and outgoing telephone calls and messages.
• Act as the hub of the Kitchen department, supplying and collecting information from the Chefs and co-ordinate, response and performing a backup role for the Executive Chef.
• Perform any other reasonable duties as required by the Executive Chef from time to time.
• Assist Culinary Department A&B with outgoing correspondence and train them to use the required to perform smoothly
• Assist Culinary Department A&B with the ordering system, related questions and train them to use the required to perform smoothly
• Follow the principle of the 5Ps ‘Proper Planning Prevents Poor Performance’ at all times and for all activities.
• Work proactively and efficiently on inter-departmental communication within and beyond the F&B division in order to promote a climate of teamwork and enthusiasm.
• Follow up accordingly on the produced reports to achieve an immaculate environment.
• Ensure that Mandarin Oriental Jumeira’s grooming and appearance standards are implemented and maintained at all times to reflect an image of professionalism and care.
• Ensure consistent compliance with the operating policies and procedures for the kitchen department.
• At all times maintain proper etiquette while interacting with internal and external customers.
• Ensure high standards of tidiness in the Chef’s office.
• Ensure customer satisfaction in accordance to the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
• Monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special dietary requirements.
• Support the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Chef de Cuisine/Jr. Chef de Cuisine and Restaurant manager.
• Support the departmental trainer on departmental learning and development needs for the colleagues in the kitchen.
• Liaise with food safety manager to ensure compliances with food safety safe and sound set by Mandarin Oriental Hotel and in accordance’s to the UAE’s Municipality rules and regulation.
• If necessary communicate rules & regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
• Support to all colleagues at any time and works openly and assist other colleagues when if required.
• Maintain a positive synergy between all Kitchens to assure maximum efficiency among chefs.
• Support on all trainings in accordance with the applicable standards
• Support banquet or outside catering events when if required.
• Attend and partake in the daily kitchen line up.
• Attend and participate in all required meetings and training as scheduled.
• Perform any other reasonable duties as required by the Executive Chef and Executive Sous Chef.