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Head Chef - Italian / Mediterranean - Kitchen - Jumeirah The Red Sea
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $46,300.00 - $69,400.00
Work Schedule
Standard Hours
Benefits
Supportive and inclusive work environment
Access to learning & development programmes and clear career pathways
Opportunities for internal mobility within our global network
Colleague discounts on food, beverage, and hotel stays worldwide
Health care and insurance benefits
Locally competitive salary and incentive structure
Locally relevant benefits as determined by the property
Job Description
Jumeirah is a globally recognized leader in the luxury hospitality industry and a prominent member of Dubai Holding. With an exceptional portfolio of 29 properties spread across 11 countries in the Middle East, Europe, and Asia, Jumeirah has set the standard for luxurious and memorable guest experiences. Since its inception in 1999 with the iconic opening of the Jumeirah Burj Al Arab, the brand has become synonymous with exclusivity, opulence, and refined service. The company is proud to operate a diverse range of properties including distinguished beachfront resorts, esteemed city hotels, and exclusive residences, each designed to provide guests with... Show More
Job Requirements
- Hold a bachelor’s degree in catering, hospitality or any other relevant field
- Possess 10+ years of international experience in a five-star hotel and restaurants
- Demonstrate problem solving skills
- Hold strong leadership and team management skills
- Possess software competencies - Microsoft Office programs (advanced)
Job Qualifications
- Hold a bachelor’s degree in catering, hospitality or any other relevant field
- Possess 10+ years of international experience in a five-star hotel and restaurants
- Demonstrate problem solving skills
- Hold strong leadership and team management skills
- Possess software competencies - Microsoft Office programs (advanced)
Job Duties
- Create innovative and diverse menus that reflect culinary trends, dietary preferences, and the restaurant's concept, ensuring a balance of flavors, textures, and presentation
- Oversee all aspects of food preparation, ensuring consistency, freshness, and adherence to established recipes and standards
- Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants, assigning tasks, providing training, and ensuring smooth operations during service
- Manage food inventory levels, monitor stock rotation, and minimize waste by implementing effective inventory control measures
- Monitor food costs, analyze variances, and implement cost-saving initiatives without compromising quality or guest satisfaction
- Ensure compliance with food safety regulations, sanitation standards, and hygiene practices to maintain a clean and safe working environment
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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