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Head Chef of Culinary Operations

3 months ago

Dubai, Dubai, United Arab Emirates JUMEIRAH Full time

About Jumeirah & the Hotel

For over two decades, Jumeirah Group, a proud member of Dubai Holding, has been making a significant impact on the global hospitality landscape with its unwavering Stay Different™ brand promise. Its award-winning destinations, including the iconic Burj Al Arab Jumeirah, place exceptional service, unique dining experiences, and artistic surroundings at the core of every guest's journey.

Currently, Jumeirah operates a prestigious portfolio of 26 properties across the Middle East, Europe, and Asia, employing over 9,000 colleagues from more than 120 nationalities. As Jumeirah continues to expand its global footprint and elevate its operations, we remain dedicated to nurturing and empowering our colleagues to thrive in world-class environments.

Jumeirah is committed to fostering equality, diversity, and inclusion in all its practices, embracing a culture that celebrates differences.

Madinat Jumeirah, Jumeirah Group's expansive mega-resort, is home to four ultra-luxurious hotels – Jumeirah Al Naseem, Jumeirah Al Qasr, Jumeirah Mina A'Salam, and Jumeirah Dar Al Masyaf – all interconnected by picturesque waterways and traditional abras. The resort features 2km of pristine beach, the award-winning Talise Spa, and state-of-the-art fitness and leisure facilities, alongside exclusive accommodations ranging from penthouses and suites to private summerhouse experiences with unparalleled benefits, including a leading conference and banqueting center. Madinat Jumeirah also boasts over 50 world-class restaurants and bars, as well as a traditional souk with a blend of boutique brands, souvenir shops, and luxury fashion and jewelry outlets.

About the Role:

An exciting opportunity has arisen for a Chef De Cuisine to lead the Kayto Team at Jumeirah Al Naseem. The primary responsibilities of this role include:

  • Collaborating closely with the Executive Chef and Executive Sous Chef to establish and uphold the standards of Food & Beverage production.
  • Ensuring seamless operations within the department: optimizing the use of materials and manpower to maximize revenue and guest satisfaction.
  • Facilitating the training and development of kitchen staff.
  • Setting culinary standards for the specialty kitchen.
  • Designing menus and compiling recipes for food tastings to be approved by the Executive Chef.
  • Identifying market trends and needs in terms of cuisine for both hotel guests and the local market. Conducting surveys and analyzing the menus and offerings of competing restaurant operations.
  • Creating menus and specials that cater to the target market's preferences and align with the restaurant's operational concept.
  • Monitoring daily food preparation, individual costs, quality, quantity inventories, and portion control.
  • During service periods, personally overseeing the hot plate and assisting as necessary to ensure that the presentation and quality of the food meet established standards.

About You:

The ideal candidate for this position will possess the following experience and qualifications:

  • A minimum of two years of experience in a similar role within a luxury 5-star establishment.
  • Expertise in Peruvian-Nikkei cuisine.
  • Fluency in English; proficiency in an additional international language is advantageous.
  • Strong financial acumen, including experience with budgeting, cost control, and enhancing profitability.