Job Summary:
An opportunity has arisen for a Chef de Cuisine to join our team at our upcoming Spa Restaurant at Jumeirah Marsa Al Arab. This role is essential for leading the culinary team and ensuring the highest standards of food quality and presentation.

Responsibilities:

• Assist the Executive Chef and Executive Sous Chef in supervising all kitchen staff, fostering a collaborative and high-performance work environment.
• Attend daily meetings with senior chefs to discuss operational updates and review the action plan for the upcoming two days.
• Plan and create innovative menus, including compiling recipes for tasting sessions approved by the Executive Chef and/or Executive Sous Chef.
• Stay informed on market trends and guest preferences to enhance the restaurant’s culinary offerings and attract both hotel guests and the local community.
• Establish and uphold culinary standards specific to each kitchen specialty, ensuring consistency in quality and presentation.
• Conduct regular meetings with kitchen staff to communicate important updates from chef meetings and address any team concerns.
• Monitor daily food preparation, ingredient costs, quality, inventory levels, and portion control to maintain operational efficiency.
• Personally oversee the hot plate during service periods, ensuring food presentation and quality meet established standards.
• Report equipment malfunctions and kitchen issues to the Executive Chef/Executive Sous Chef, ensuring timely resolutions and follow-ups.
• Maintain a detailed daily logbook, promptly addressing and reporting any guest complaints or issues to the Executive Chef/Executive Sous Chef.
• Lead training initiatives for kitchen staff, emphasizing safety, hygiene, and culinary techniques to enhance team skills and performance.

Requirements:

• Progressive experience in a professional kitchen, with a minimum of three years in a similar role in high-end restaurants or luxury hospitality brands.
• Extensive knowledge of various culinary techniques and cooking methods, with specific expertise in healthy, vegan, or keto-oriented menus.
• Formal culinary training or relevant education from a recognized culinary institute, complemented by certifications in food safety and hygiene.
• Strong leadership and interpersonal skills, with the ability to motivate and develop a diverse team of culinary professionals.
• Proven track record of menu development and innovation, with a keen sense of culinary trends and guest preferences.
• Excellent communication skills in English, with additional language proficiency being a plus.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail and quality standards.
• Flexibility to work various shifts, including evenings, weekends, and holidays, as required.