Executive chef

About Jumeirah and the Hotel: Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 30 properties across the Middle East, Africa, Europe and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. Jumeirah Messilah Beach Hotel and Spa offers easy access to Kuwait's Central Business District, airport and major attractions. The beachfront resort features 316 rooms and suites, 80 residential suites and 12 villas, seven restaurants, cafés and lounges, a Talise Spa, 200-metre private beach, two swimming pools and a children's play area. Extensive conference and banqueting facilities are available, including the Badriah ballroom. About the Job: An opportunity has arisen for Executive Chef to join Culinary at Jumeirah Messilah Beach Hotel in Kuwait. The main duties and responsibilities of this role include: Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and presentation, ensuring quality and consistency in all dishes served. Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, by providing guidance, training, and motivation to maintain high levels of productivity and morale. Ensure compliance with food safety standards and regulations, implementing proper hygiene practices, sanitation procedures, and HACCP principles to prevent foodborne illnesses and maintain cleanliness in the kitchen. Manage food inventory levels, monitor stock rotation, and control food costs by minimizing waste, optimizing portion sizes, and implementing effective inventory control systems. Establish and maintain relationships with food suppliers and vendors to ensure the availability of high-quality ingredients, negotiate favorable terms, and manage procurement processes to support kitchen operations. Conduct menu costing analysis to determine food costs and pricing strategies, develop budget plans, and monitor expenses to achieve financial targets and profitability goals. Collaborate with restaurant management, marketing teams, and other stakeholders to develop seasonal menus, special promotions, and culinary events that enhance the dining experience and drive revenue growth. About you: The ideal candidate for this position will have the following experience and qualifications:10+ years of international experience in five-star hotels and restaurants Strong leadership and team management skills Proven problem-solving and project management abilities Ability to drive and implement innovative solutions Excellent communication and interpersonal skills About the Benefits: Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who likes to associate her/himself with one of the most luxurious brands in the hospitality industry.
#J-18808-Ljbffr

---