Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise. Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated signature dining destinations and surprising architecture and design at the heart of every guest experience. Today, Jumeirah operates a world-class portfolio of 26 properties across the Middle East, Europe and Asia and employs over 9,000 colleagues, representing over 120 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments. Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.

Jumeirah Group’s newest resort Jumeirah Marsa Al Arab will lead a new generation of Group’s ultra-luxury portfolio. Nestled at the tip of a peninsula at the heart of Dubai’s largest private beach, with design influences of a futuristic superyacht, Jumeirah Marsa Al Arab will feature 303 rooms, 84 suites, and 82 serviced residences set amid private landscaped gardens. It encompasses specially integrated wellness and leisure destinations and an impressive line-up of signature restaurants, including a new concept comprising 4 restaurants in 1. With all rooms offering a panoramic vista over the Arabian Sea, this statement property will mark a new epoch for Jumeirah Group.

About the Job:

We are actively seeking skilled individuals to join our Chef de Cuisine Talent Pool for full-time positions. The main duties and responsibilities of this role:

• Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen

• Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter

• Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the Chef’s meetings and discuss relevant issues of the colleagues

• Establish culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests

• Plan menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef

• Ensure that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily

• Identify market needs and trends in terms of food for both hotel guests and the local Market

• Monitor and conduct surveys and analyses the menus and products of competitive restaurant operations

• Develop menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant

• Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests

• Inspect four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations

• Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and/or the Executive Sous Chef

• Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.

• Conjunction with the Executive Chef and/or Executive Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis

• During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards

• Checks the cleanliness and sanitation in each particular kitchen outlets. Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the All Day Dinning Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department

• Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Executive Sous Chef on a daily basis

• Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out in the correct manner by all Kitchen colleagues

• Ensures the personal hygiene of the colleague is up to the standard

• Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef

• Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation

About you:

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

• At least two years of kitchen experience in similar position in an international five-star chain

• Knowledge of various kinds of cuisines would be an added advantage

• Ability to prepare numerous meals and dishes

• Ability to manage time efficiently

• Demonstrate excellent leadership skills

• Ability to run the kitchen smoothly.

About the Benefits:

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package including dental coverage, flights home, life insurance, incentive programs, and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.