About Jumeirah
Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise.
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design 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 8,000 colleagues, representing over 106 nationalities.
As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.
Jumeirah Muscat Bay Resort lies 15 minutes south of the city centre and 40 minutes from Seeb International Airport. The overall development will include a 1,200 square meters Talise Spa, a diving centre, a wide range of sports and leisure facilities, a selection of restaurants, bars and cafes and a kids club. The resort will also include conference and banquet facilities to cater for Oman’s growing attraction as a destination for conferences, meetings and large-scale events. The resort forms part of a larger development that includes 300 high-end residential townhouses and villas, taking advantage of some of the most beautiful, unspoilt coastline in the Middle East.
Purpose
To assist the Executive Sous Chef & Executive Chef in planning and co-ordinating the smooth operation of the assigned kitchen Department daily and monitor costs, food handling, storage, preparation, and production for the assigned kitchen outlets in the resort including all specified outlets daily. To maintain, supervise and ensure the preparation and production of all relevant food mentioned areas are according to the resort/company standards.
Main Duties
- Exceed guest expectations through efficient, friendly, and attentive service, ensuring their satisfaction.
- Actively participate in and oversee the provision of excellent service to guests, engaging with them for feedback on areas of improvement.
- Handle guest complaints efficiently, either through direct interaction or referral to the Executive Sous Chef/Executive Chef.
- Ensure team members in designated sections adhere to work schedules and perform duties effectively.
- Assist in various Food & Beverage events and culinary competitions as requested by superiors.
- Collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation.
- Verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists.
- Conduct frequent spot-checks in the kitchen and storerooms to monitor compliance with procedures, hygiene, and inventory management.
- Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members.
- Provide administrative and operational support to the Executive Sous Chef in meeting divisional targets, including scheduling, training, and maintaining standards of cleanliness and safety.
Qualifications:
- Relevant tertiary qualification is required.
- Previous HACCP management training.
Language:
Behavioural Competences:
- Problem solving Leadership and team management skills.
- Creative.
- Project Management Skills.
- Detail orientated.
Experience:
- Minimum 2 years within the same role and position in a luxury resort or high-end restaurant.
- Minimum 6 years within the culinary department including previous senior management position.
About the Benefits
This position offers a highly competitive salary and package which includes; housing, annual flight tickets, medical and dental coverage, life and accident insurance, retail and leisure discounts, 50% discount off Jumeirah F&B Outlets and reduced hotel rates.