Chef de Cuisine - Lobby Lounge

Encourage positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchensPlan in conjunction with the Executive Chef activities, promotions, menu implementations according to the annual marketing plansEnsure that all designated action points from daily briefings or the individuals concerned are following weekly operational meetingsEnsure that positive working relations with non-Food and Beverage departments are maintained at all timesBe aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations, FHLSS)Assist the Executive Chef in compiling the annual marketing plans and budgetsEnsure disciplinary and grievance procedures are properly adhered to and followedBe constantly aware of customer’s expectations and ever changing needsBe responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned sectionFind ways to improve the efficiency of the operations which will benefit our clientsAssist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre- determined quality standardsConstantly strive to reduce energy consumption through awareness campaigns within all kitchensCo-operate with and drive forward the implementations of Mandarin Oriental Legendary Service Training in all Food and Beverage kitchens through close follow up with outlet ManagersComplete staff appraisals in a timely manner.

Propose and initiate when approved, new services and products for our guests. Perform any other reasonable duties as required by the department head from time to time. Create and develop new dishes and recipes by keeping up with the latest market trends.