General

Duties and Responsibilities

• Lead and provide essential vision to the culinary operation. Deliver quality to guests and satisfaction to the colleagues though learning and development, team building and interaction.  The Executive Sous Chef is responsible for the entire culinary operation as well as financial responsibilities to our shareholders and corporate offices.
• Support company’s philosophy and company culture using Pillars & Legendary Quality Experiences on a daily basis to ensure Guest Satisfaction and the achievement of our Mission Statement.
• To ensure that Mandarin Oriental, Macau’s grooming and appearance standards are implemented and maintained to reflect an image of professionalism and care.
• To carry out annual appraisals and regular feedback on development on all colleagues using the Mandarin Oriental Hotel Group Performance and Development System PROFILE.
• Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis.
• Formulate, coordinate and supervise all menu planning and implementation.
• Ensure food standards and presentations are maintained and continuously improved.
• Organize food production in a cost effective and hygienic manner.
• Attend all meetings.
• Assist the Purchasing Department with the purchase of all food items and kitchen equipment by consulting on the products & items.
• Be responsible for recruitment, training and discipline of all kitchen colleagues.
• Constantly strive to improve operating procedures.
• Be responsible and accountable for the departmental operating budget.
• Identify opportunities for improving the efficiency of the operations that will benefit our clients.
• Identify opportunities for maximizing and increasing sales and/or yield (in revenue centers).
• Identify opportunities for reducing costs without affecting the level of service or product received by the guests.
• Propose, and initiate when approved, new services and products for our guests.
• Perform any other reasonable duties as required by the DOCFB from time to time.
• Oversees discipline of all culinary colleagues.
• Oversees Stewarding & Hygiene operation of the outsourced stewarding team so they follow all MOHG policies and procedures.
• Oversees colleague restaurant and outsourced colleague restaurant colleagues and always keeps in mind the importance of healthy and qualitative food for all our colleagues at any time.
• Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team.
• Develop and update comprehensive Standard & Procedures manuals.
• Develop Job descriptions for the entire culinary team.
• Being an effective listener, before acting is essential. (Seek to understand)
• Conduct daily meetings/briefings with culinary teams.
• Controlling & being accountable to the effort in achieving both Food & Labor Cost Goal.
• Control food cost by maintaining food standards at reasonable cost through liaison with the Purchasing Department to check prices, market price fluctuation, quality, etc.
• Weekly Schedules approval process.
• To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit.
• Control the effort of superior Cleanness thru out all Culinary Departments.
• Control all efforts that our entire superior Safe & Sound codes are in place always.
• Support Executive Chef and Hotel Manager with forecast, budget & marketing plan.