At Jumeirah we are committed to encouraging and developing our colleagues, in a world class environment. 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 and the Middle East.
Designed to resemble a billowing sail, the Burj Al Arab soars to a height of 321 meters dominating the Dubai coastline. At night it offers an unforgettable sight surrounded by choreographed colour sculptures of water and fire. This all-suite hotel reflects the finest that the world has to offer.
About the Role
An exciting opportunity has arisen for a talented Executive Chef to join and lead the Culinary team at the Burj Al Arab. The Executive Chef will provide leadership and direction to the team and operations; to ensure the culinary operation achieves its goals and contributes to the guest experience and overall profitability of the hotel whilst maintaining Jumeirah Brand standards.
The Executive Chef's main duties will include:
Oversee the culinary processes, planning of menus and designing standard recipes to ensure consistent quality in food production, that meet guest expectations and contribute to the profitability of the hotel.
Participate in the preparation of the Annual Business Plan to ensure the culinary operation is adequately represented.
Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
Assist each Head Chef / Chef de Cuisine to run their kitchens at the acceptable food cost.
Liaise with Executive Sous Chefs / Head Chefs in order to ensure the highest standard of food quality; following the concept of the respective restaurant, efficient profitability and creative presentation.
Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control and inventory control.
Liaise with Stewarding to ensure adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards.
Liaise with Engineering to ensure prompt and efficient repair and maintenance.
Liaise with the F&B Managers to monitor food quality, plan "specials" and to discuss operational problems.
Make recommendations to Management for modernisation of equipment, service methods and presentation, to improve guest satisfaction.
Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation.
Frequently verify that the dishes served in the outlets meet guest expectations and hotel standards.
Actively promote the consideration and implementation of creative innovative ideas throughout the resort in order to drive excellence in both product and service.
Identifying market needs and trends in terms of food for hotel guests and local market.
Planning and implementing effective food promotions.
Monitor and analyse the menus and product of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage. Identify global and local market trend and designs appropriate strategies.
Liaise with Sister properties for participation on local and internal competitions and show case / road show events.
Assist in rolling out effective group wide promotions.
Set objectives and development plans for direct reports.
Ensure necessary quality management initiatives are made available to Chefs for implementation.
Set a culinary recruitment strategy in place to hire the right talent; supporting the given concepts and operational needs.
In order to be considered for this role, you will have an internationally recognised Culinary qualification and you should have a minimum of six years work experience as an Executive Chef for luxury deluxe hotels in key cities in Europe, Middle East and Asia. A Michelin star background is highly desirable.
This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times. You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.