
Head Chef Position
1 day ago
About Jumeirah Group:
Jumeirah Group, a leading hospitality company within Dubai Holding, has established a distinctive presence in the global market for over two decades with its 'Stay Different' brand promise.
The group's award-winning destinations, including the iconic Burj Al Arab Jumeirah, offer exceptional service, elevated dining experiences, and stunning architecture that sets it apart from the rest.
With a diverse portfolio of 26 properties across the Middle East, Europe, and Asia, Jumeirah employs over 8,000 colleagues representing more than 106 nationalities.
In its pursuit of excellence, Jumeirah remains committed to developing and empowering its colleagues to excel in world-class environments.
Purpose of the Role:
This position assists the Executive Sous Chef & Executive Chef in planning and coordinating the smooth operation of assigned kitchen departments daily. The incumbent will monitor costs, food handling, storage, preparation, and production for assigned outlets while maintaining high-quality standards.
Main Responsibilities:
- To provide exceptional guest experiences through efficient, friendly, and attentive service, ensuring complete satisfaction.
- To participate actively in and oversee the delivery of excellent service to guests, engaging them for feedback on areas for improvement.
- To handle guest complaints efficiently, either directly or by referring them to the Executive Sous Chef/Executive Chef.
- To ensure team members in designated sections adhere to work schedules and perform duties effectively.
- To assist in various Food & Beverage events and culinary competitions as requested by superiors.
- To collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation.
- To verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists.
- To conduct frequent spot-checks in the kitchen and storerooms to monitor compliance with procedures, hygiene, and inventory management.
- To assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members.
- To provide administrative and operational support to the Executive Sous Chef in meeting divisional targets, including scheduling, training, and maintaining standards of cleanliness and safety.
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