Chef De Cuisine - Mediterranean Cuisine

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 recognized 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 Muscat Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events. For those seeking a luxury living experience in one of Muscat’s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combine the Group’s legendary service, world-class amenities and sweeping sea or mountain views. Key Responsibilities • Lead the daily operations of the Mediterranean kitchen. • Design and develop seasonal menus inspired by Mediterranean cuisines, including Italian, Greek, Spanish, Turkish, Levantine, and North African influences. • Ensure consistency, presentation, quality, and flavor standards of all dishes. • Introduce innovative culinary concepts while respecting authenticity and tradition. • Conduct regular menu reviews and recipe standardization. • Deliver exceptional dining experiences aligned with Mandarin Oriental luxury standards. • Engage with guests when appropriate to gather feedback and enhance satisfaction. • Handle special dietary requirements and customized guest requests professionally. • Maintain the highest food quality and service consistency. • Recruit, train, develop, and mentor kitchen colleagues. • Foster a culture of excellence, teamwork, creativity, and continuous improvement. • Conduct performance evaluations and succession planning. • Ensure effective scheduling and manpower planning. • Ensure full compliance with HACCP, local health regulations, and Mandarin Oriental food safety standards. • Maintain cleanliness, sanitation, and hygiene across all kitchen areas. • Monitor proper food storage, handling, and labeling procedures. • Conduct regular food safety audits. • Manage food cost and labor cost in line with budget targets. • Control inventory, purchasing, and wastage. • Work closely with suppliers to source premium Mediterranean ingredients. • Analyze financial results and develop action plans to improve profitability. • Participate in annual budgeting and forecasting exercises. • Coordinate with Restaurant Management to ensure smooth service operations. • Lead daily culinary briefings and service preparations. • Collaborate with marketing and F&B teams on promotions, events, and special dining experiences. • Support opening and closing procedures and ensure operational readiness at all times. Qualifications & Experience • Degree or Diploma in Culinary Arts, Hospitality Management, or related field preferred. • At least 2-3 years as Chef de Cuisine or Senior Sous Chef. • Proven experience in Mediterranean cuisine. • Experience within Forbes Five-Star, Michelin-starred, or luxury hospitality environments is highly desirable. Our commitment to you • Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. • MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. • Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally. We’re Fans. Are you? Show more Show less

Degree or Diploma in Culinary Arts, Hospitality Management, or related field preferred. At least 2-3 years as Chef de Cuisine or Senior Sous Chef. Proven experience in Mediterranean cuisine. Experience within Forbes Five-Star, Michelin-starred, or luxury hospitality environments is highly desirable.

Lead the daily operations of the Mediterranean kitchen. Design and develop seasonal menus inspired by Mediterranean cuisines, including Italian, Greek, Spanish, Turkish, Levantine, and North African influences. Ensure consistency, presentation, quality, and flavor standards of all dishes. Introduce innovative culinary concepts while respecting authenticity and tradition. Conduct regular menu reviews and recipe standardization. Deliver exceptional dining experiences aligned with Mandarin Oriental luxury standards. Engage with guests when appropriate to gather feedback and enhance satisfaction. Handle special dietary requirements and customized guest requests professionally. Maintain the highest food quality and service consistency. Recruit, train, develop, and mentor kitchen colleagues. Foster a culture of excellence, teamwork, creativity, and continuous improvement. Conduct performance evaluations and succession planning. Ensure effective scheduling and manpower planning. Ensure full compliance with HACCP, local health regulations, and Mandarin Oriental food safety standards. Maintain cleanliness, sanitation, and hygiene across all kitchen areas. Monitor proper food storage, handling, and labeling procedures. Conduct regular food safety audits. Manage food cost and labor cost in line with budget targets. Control inventory, purchasing, and wastage. Work closely with suppliers to source premium Mediterranean ingredients. Analyze financial results and develop action plans to improve profitability. Participate in annual budgeting and forecasting exercises. Coordinate with Restaurant Management to ensure smooth service operations. Lead daily culinary briefings and service preparations. Collaborate with marketing and F&B teams on promotions, events, and special dining experiences. Support opening and closing procedures and ensure operational readiness at all times.