Job Summary:
We are seeking a talented Chef De Cuisine to lead our French fine-dining team at Bastion in Jumeirah Beach Hotel. This role is essential for maintaining high culinary standards and delivering exceptional dining experiences to our guests.

Responsibilities:

• Collaborate with the Executive Chef and Executive Sous Chef to establish and uphold standards for food and beverage production.
• Oversee daily kitchen operations, ensuring efficient utilization of resources to maximize revenue and enhance guest satisfaction.
• Train, mentor, and develop kitchen staff, fostering a culture of culinary excellence and teamwork.
• Set culinary standards for the kitchen's specialty, ensuring consistency and quality across all dishes.
• Plan seasonal menus and create recipes for food tastings, presenting them to the Executive Chef for approval.
• Conduct market research to identify current food trends and preferences, adapting offerings to meet the needs of hotel guests and local clientele.
• Develop creative menus and daily specials that reflect the restaurant's concept and appeal to the target market.
• Monitor daily food preparation, manage inventory, and ensure adherence to portion control and cost management standards.
• Actively participate in service periods, running the hot plate and providing hands-on support to maintain presentation and quality standards.
• Implement health and safety standards within the kitchen, ensuring compliance with local regulations and company policies.
• Foster a positive work environment, encouraging innovation and feedback from team members to continuously improve kitchen operations.
• Collaborate with other departments to ensure seamless communication and service delivery, enhancing the overall guest experience.
• Assist in managing supplier relationships and sourcing high-quality ingredients to support menu development.

Requirements:

• Minimum of 2 years of experience as Chef De Cuisine or in a similar leadership role within a luxury 5-star property.
• Expertise in French cuisine, with a strong understanding of classical techniques and contemporary trends.
• Proficient in English; knowledge of an additional international language is a plus.
• Solid financial acumen, including experience with budgeting, cost control, and maximizing profitability.
• Strong leadership skills with the ability to inspire and manage a diverse kitchen team.
• Excellent communication and interpersonal skills, with a focus on team collaboration and guest satisfaction.
• Creativity and passion for culinary arts, with a willingness to innovate and adapt to changing market demands.
• Knowledge of food safety and sanitation regulations, ensuring compliance in all kitchen operations.

Level of Education:

• Culinary degree or equivalent certification from a recognized institution.

Work Hours:

• Full-time position with a flexible schedule, including evenings, weekends, and holidays as required.

Experience in Months:

• 24+ months (2+ years) of relevant experience in a culinary leadership role within the hospitality industry.