Chef De Cuisine - Kayto

About Jumeirah & the Hotel

For more than two decades, Jumeirah Group, a member of Dubai Holding, has been making a distinct mark on the global hospitality with its unwavering Stay Different™ brand promise. Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, signature dining experiences and artful surroundings at the heart of every guest experience.

Today, Jumeirah operates a world-class portfolio of 26 properties across the Middle East, Europe and Asia, and employs over 9,000 colleagues, representing over 120 nationalities. As Jumeirah continues to expand its global portfolio and scale up its operations to the next level of growth, we remain fully committed to developing and empowering our colleagues to excel in world-class environments.

Jumeirah is committed to embedding equality, diversity and inclusion in all its practices, embracing a culture that celebrates diversity.

Madinat Jumeirah, Jumeirah Group’s mega-resort is home to four ultra-luxurious hotels – Jumeirah Al Naseem, Jumeirah Al Qasr, Jumeirah Mina A’Salam and Jumeirah Dar Al Masyaf – all nestled within 3km of picturesque waterways connected by traditional abras. The mega resort boasts 2km of pristine beach, the award-winning Talise Spa and state-of-the-art fitness and leisure facilities, as well as exclusive accommodations ranging from penthouses and suites to private summerhouse experiences with unrivalled benefits including a leading conference and banqueting centre. Madinat Jumeirah is also home to over 50 world-class restaurants and bars, as well as a traditional souk featuring Arabian shopping stands, barrows and stalls with a blend of boutique brands, souvenir gift shops, and luxury fashion and jewellery outlets.

About the Job:

An opportunity has arisen for Chef De Cuisine to join the Kayto Team in Jumeirah Al Naseem. The main duties and responsibilities of this role:

• Work closely with the Executive Chef and Executive Sous Chef to set and maintain the standards of F&B Production.
• Execute smooth operations of the department: optimize utilization of materials and manpower, thereby maximising revenue and guest satisfaction.
• Execute training and development of Kitchen colleagues.
• Establish culinary standards for the speciality of the kitchen.
• Plan menus and compile recipes for food tasting to be approved by the Executive Chef.
• Identify market needs and trends in terms of food for both hotel guests and the local Market. Monitor and conduct surveys and analyse the menus and products of competitive restaurant operations.
• Develop menus and "specials" that meet the target market's needs and align with the restaurant's operating concept.
• Check daily food preparation, individual costs, quality, quantity inventories and portion control.
• During service periods, personally run the hot plate and assist when needed to ensure that the presentation as well as the quality of the food is following established standards.

About You:

The ideal candidate for this position will have the following experience and qualifications:

• At least two years of experience in the same position in a luxury 5-star property.
• Expert in Peruvian-Nikkei cuisine.
• Fluent in English and an additional international language is a plus.
• Good financial acumen, including experience with budgeting, cost control, and increasing profitability.