Head Chef - Umi Kei - Jumeirah Marsa Al Arab
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Key skills for this role
About the Role
Jumeirah Marsa Al Arab is seeking a Head Chef for its Umi Kei restaurant to create innovative menus, oversee food preparation, supervise kitchen staff, manage inventory, and ensure compliance with food safety regulations.
Key Skills for This Role
Responsibilities
- Create innovative and diverse menus that reflect culinary trends, dietary preferences, and the restaurant's concept
- 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
Requirements
- 8 10 years culinary experience in luxury hotel environments
- College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training
- Strong ability to collaborate with internal stakeholders including Executive Chef, Restaurant General Manager, and kitchen teams
- Comfortable working in high exposure environments with guests, suppliers, and outsourced teams, maintaining professional standards at all times
Full Job Posting
About the Job
- The main duties and responsibilities of this role include:
Key Responsibilities
- 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.
About You
- 8 10 years culinary experience in luxury hotel environments.
- Role is expected to start September onwards.
- College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training.
- Strong ability to collaborate with internal stakeholders including Executive Chef, Restaurant General Manager, and kitchen teams.
- Comfortable working in high exposure environments with guests, suppliers, and outsourced teams, maintaining professional standards at all times.
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