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Chef de Cuisine - Main Kitchen - Al Qasr - Madinat Jumeirah Resort

UAE - Dubai, United Arab Emirates

Full job details

Madinat Jumeirah
UAE - Dubai, United Arab Emirates
Job Type
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About Jumeirah

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 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.

Set on a private beach, Madinat Jumeirah resort is an authentic recreation of ancient Arabia, capturing the natural beauty of the region. Madinat Jumeirah features three grand boutique hotels, Al Qasr, Al Naseem 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 role has arisen for a talented Chef de Cuisine to join the Main Kitchen team in Al Qasr at Madinat Jumeirah.  The main purpose of this position is to assist the Resort Executive Chef and Head Chef in the daily operation of Madinat Jumeirah and as the Chef de Cuisine; you will be fully responsible for ensuring the smooth operation of the kitchen.

Your key duties will include: 

  • Assisting the Head Chef in the supervision of all colleagues engaged in the kitchen.
  • Attending daily meetings with the Executive Chef/Executive Sous Chef and all other Senior Chefs and communicate the information to line colleagues to ensure a smooth operation.
  • Establishing culinary standards for the speciality of each kitchen which may include banqueting.
  • Plan menus and compile recipes for new menus / food testings to be approved by Resort Executive Chef and Head Chef.
  • To fully understand HACCP and take appropriate action to ensure a safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined but harmonious department.
  • To ensure agreed quality of product is maintained and liaison with all key partners as necessary.
  • To recruit, monitor and train staff ensuring regular appraisals are carried out with achievable objectives.
  • By analyzing market food trends, make appropriate menu suggestions and development within agreed timescales.
  • Any other duties as may reasonably be requested by the management.
  • Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product.
  • To be knowledgeable of, and actively supports the goals for their department as well as the company as a whole to ensure high quality and consistent service.
  • Ensure effective communication with staff through daily line-ups.

      About You

    In order to be considered for the role, you will have gained a culinary qualification and have at least 5 years' experience in an international 5* hotel.

    It is also essential that you have strong administration and leadership skills and have the ability to understand Food cost and control.

    With the ability to develop menus and set standard recipes you will also be self motivated and willing to share your expert knowledge with the team.  You will understand all the commercial aspects of a business and be able to work with budgets.  

    You must also have a good command of the English language (verbal and written). Experience of working in a multicultural environment is highly desirable and proficient IT skills are essential.

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