All Day Dining Sous Chef - Seasonal

Mandarin Oriental Hotel Group; Muscat; Sur place; OMR 11 000 - 20 000; Plein temps

Résumé du poste

Mandarin Oriental Muscat is seeking an experienced Sous Chef for the All Day Dining kitchen. You will collaborate with the Chef de Cuisine to design dishes, oversee daily operations, and ensure consistent quality across breakfast, lunch, dinner, buffet and à la carte offerings.

You will lead a diverse culinary team, uphold strict food safety standards, manage costs and waste, and maintain MOHG Legendary Quality Experiences across all service periods.

Qualifications

• Minimum of proven all-day dining experience in luxury hotel settings.
• Experience across breakfast, lunch, dinner, buffet and a la carte operations.
• Previous supervisory or Sous Chef role in a luxury hotel or high-end hospitality.
• Ability to lead, motivate and develop a diverse culinary team.
• Strong knowledge of food safety, HACCP and kitchen management.
• Excellent organizational skills to manage multiple services and priorities.
• Good understanding of food cost control, inventory, and waste reduction.

Responsabilités

• Collaborate with the Chef de Cuisine to design dishes and seasonal menus.
• Oversee day-to-day operations of the All Day Dining kitchen for consistency and quality.
• Ensure accurate plating guides and adherence to dish descriptions and standards.
• Monitor food safety, cleanliness and equipment maintenance.
• Lead staffing, rosters, training and performance coaching.
• Maintain guest-focused culinary excellence aligned with MOHG standards.

Connaissances

All-day dining experience

High-volume hotel restaurant

Supervisory / Sous Chef experience

Food safety & HACCP knowledge

Budgeting & waste control

Leadership & team development

Strong communication skills

Description du poste

Collaborate with the Chef de Cuisine to create dishes and suggest menu items for seasonal promotions special events and all-day dining offerings Support the smooth day-to-day operation of the All Day Dining kitchen ensuring consistency and quality across breakfast lunch and dinner services Ensure all plating guides are accurate up to date and followed according to dish descriptions cooking methods and presentation standards Maintain consistently high standards of food quality taste presentation and portion control Identify areas for improvement in food quality and kitchen operations and communicate recommendations to the Chef de Cuisine Foster proactive efficient and effective inter-departmental communication to promote teamwork and enthusiasm across the Food amp Beverage division Oversee daily ordering requisitioning and proper storage of ingredients while supporting effective food cost and waste control Provide leadership direction coaching and support to all kitchen colleagues Assist the Chef de Cuisine in preparing weekly staff rosters and ensuring appropriate staffing levels according to business requirements Ensure strict adherence to food safety standards as defined by Mandarin Oriental Muscat Safe amp Sound and local Muscat Municipality regulations Supervise the cleanliness organization and maintenance of the All Day Dining kitchen and follow up on reports to maintain an immaculate working environment Ensure buffet and food displays are safe creative clean well maintained and presented according to established culinary standards Uphold Mandarin Oriental Muscat grooming and appearance standards reflecting professionalism and care Monitor VIP guest requirements and special dietary requests including allergies and other dietary preferences Ensure customer satisfaction in accordance with MOHG Legendary Quality Experiences LQEs MOHG Pillars and MOQA service standards Communicate rules and regulations to colleagues using the Colleague Handbook and other appropriate documents Conduct counselling and disciplinary actions in line with company procedures Attend daily and weekly team meetings Conduct hands‑on training to maintain colleagues food knowledge culinary techniques and consistency of preparation Support the development of colleagues through coaching training and sharing culinary expertise Oversee and manage food safety‑related administration for the All Day Dining kitchen Comply with Jardine audit procedures and other departmental policies Assist the Chef de Cuisine with administrative tasks and support other kitchen areas as required Stay updated with global food trends and all‑day dining concepts to ensure offerings remain innovative and aligned with international luxury hospitality standards Perform other reasonable duties as assigned by the Chef de Cuisine

Required Skills & Experience

• Strong culinary experience within an all-day dining or high-volume hotel restaurant environment
• Broad knowledge of international cuisine and experience across breakfast lunch dinner buffet and la carte operations
• Previous experience in a supervisory or Sous Chef role within a luxury hotel or high‑end hospitality environment
• Proven ability to lead motivate and develop a diverse culinary team
• Excellent understanding of food safety hygiene HACCP principles and kitchen management practices
• Strong organizational skills with the ability to manage multiple service periods and operational priorities
• Good understanding of food cost control inventory management portion control and waste reduction
• Strong communication and leadership skills
• Passion for delivering high‑quality consistent creative and guest‑focused culinary experiences