Chef De Cuisine, Ambara

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.https://careers.mandarinoriental.com/jobs/chef-de-cuisine-ambara-bandar-penawar-johor-malaysia