Chef de Cuisine (Mediterranean & Greek Cuisine)

Kempinski Hotel & Residences Palm Jumeirah As Chef de Cuisine, leading the Mediterranean & Greek specialty kitchen at Villamore Beach Club to deliver exceptional culinary experiences in accordance with Kempinski and Executive Chef standards. Prepares signature dishes across all outlets while maintaining top-tier food quality, artistic presentation, and rigorous HACCP safety protocols. Key Responsibilities - Prepare kitchen equipment for use. - Assemble and prepare ingredients for menu items. - Prepare simple food items. “mis-en-place” - Assist with checking, receiving and storing of goods. - Assist with organizing special events and special food promotions. - Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. - Maintain a hygienic kitchen and personal hygiene. - Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs. - Work with superior in the preparation and management of the department’s budget. - Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. - Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. - Initiate action to correct a hazardous situation and notify supervisors of potential dangers. - Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. Job Requirements - Minimum of 1 to 2 years’ experience in a similar position - Preferably in an international, luxury five-star hotel or Beach Club - English - excellent communication skills - Knowledge in Mediterranean & Greek cuisine is a MUST About Kempinski Founded in Germany in 1897, Kempinski Hotels has long reflected the finest traditions of European hospitality. Today, as ever, Kempinski is synonymous with distinctive luxury. Located in many of the world's most well-known cities and resorts, the Kempinski collection includes hotels in a grand manner, pace-setting modern establishments and older hotels of individual charm. All blend gracefully into their surroundings and offer luxurious accommodation, superb cuisine and unrivalled facilities - complemented by impeccable service. For leisure and business guests alike, the name Kempinski has long been synonymous with style, mobility and efficiency. Put simply, they are the first choice for the discerning individual. In addition to operating many of the finest city hotels in the world, Kempinski is a name that can now be found in many exciting resort locations, each combining local flair and ambience with the international standards of service and luxury that Kempinski guests have come to expect.

Minimum of 1 to 2 years’ experience in a similar position. Preferably in an international, luxury five-star hotel or Beach Club. English - excellent communication skills. Knowledge in Mediterranean & Greek cuisine is a MUST.

Prepare kitchen equipment for use. Assemble and prepare ingredients for menu items. Prepare simple food items. 'mis-en-place'. Assist with checking, receiving and storing of goods. Assist with organizing special events and special food promotions. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. Maintain a hygienic kitchen and personal hygiene. Assist in training needs analysis of Kitchen staff and ensure training programs are designed and implemented to meet needs. Work with superior in the preparation and management of the department’s budget. Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. Initiate action to correct a hazardous situation and notify supervisors of potential dangers. Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.