Chef de Cuisine - Khaymat Al Bahar (Lebanese Speciality Restaurant) - Madinat Jumeirah Resort
Full job details
At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and equal opportunity, employing over 14,000 colleagues from over 100 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, Africa the Middle East.
Set on a private beach, the Madinat Jumeirah Resort is an authentic recreation of ancient Arabia, capturing the natural beauty of the region. Madinat Jumeirah features two grand boutique hotels, Al Qasr and Mina A’ Salam, accommodation in 29 traditional summer houses in Dar Al Masyaf, conference and banqueting facilities including two grand ballrooms, a 1000-seat amphitheatre and the region’s only dedicated entertainment centre and multi-purpose venue, Madinat Arena. The facilities are interconnected by 3km of waterways and landscaped gardens.
The resort also provides extensive leisure and health facilities including Talise Spa and Talise Fitness, as well as Souk Madinat Jumeirah, a traditional retail and dining experience showcasing the best of Arabia.
About the Role
An exciting opportunity has arisen for a talented Chef de Cuisine to join the Khaymat Al Bahar restaurant team at Al Qasr, Madinat Jumeirah Resort. The main purpose of this role is to assist the Executive Chef/Executive Sous Chef to set standards and maintain them and to ensure the smooth operation of the outlet, thereby maximising revenue and guest satisfaction.
Your key responsibilities would include:
Supervise all colleagues engaged in the kitchen together with the Executive Chef/Executive Sous Chef.
Attend daily meetings with Executive Chef/Executive Sous Chef and all other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter
Holds meetings with the colleagues to discuss what has been carried out in the Chef’s meeting and any other business.
Establish culinary standards.
Plan menus and compile recipes for food tasting to be approved by Executive Chef and or Executive Sous Chef.
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further.
Check any spoilage and ensure regular turnover of food items and inform the Executive Chef or Executive Sous Chef.
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.
During service periods, to personally run the hot plate and assist when needed, and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
Conduct training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.
In order to be considered for this role, you will have an internationally recognised Culinary qualification and you should have experience gained at the level of Chef de Cuisine or Sous Chef in a Lebanese cuisine restaurant.
You will be a highly driven and motivated individual who has a passion for Lebanese cuisine. With a good working knowledge of HACCP you will be comfortable leading from the front and mentoring your colleagues in order to ensure that the highest standards of health and safety, quality assurance and hygiene wise are adhered to at all times.
With a good command of the English language, verbal and written, you will also have a working knowledge of Microsoft packages including Word and Excel.