Head Chef - Umi Kei - Jumeirah Marsa Al Arab

About Jumeirah Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 13 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab, and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world’s most discerning travellers. About Jumeirah Marsa Al Arab Nestled at the tip of a peninsula at the heart of Dubai’s most exclusive private beach, Jumeirah Marsa Al Arab is the city’s newest luxury lifestyle destination, featuring a resort, exclusive residences, an 82-berth superyacht marina, a state-of-the-art spa and fitness centre, and a wide range of curated dining experiences. With its avant-garde, superyacht-inspired design, Jumeirah Marsa Al Arab completes the nautical trilogy alongside the wave-shaped Jumeirah Beach Hotel and the iconic sail-inspired Jumeirah Burj Al Arab. About the Job The main duties and responsibilities of this role include: * Create innovative and diverse menus that reflect culinary trends, dietary preferences, and the restaurant's concept, ensuring a balance of flavors, textures, and presentation * Oversee all aspects of food preparation, ensuring consistency, freshness, and adherence to established recipes and standards * Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants, assigning tasks, providing training, and ensuring smooth operations during service * Manage food inventory levels, monitor stock rotation, and minimize waste by implementing effective inventory control measures * Monitor food costs, analyze variances, and implement cost-saving initiatives without compromising quality or guest satisfaction * Ensure compliance with food safety regulations, sanitation standards, and hygiene practices to maintain a clean and safe working environment About You The ideal candidate for this position will have the following experience and qualifications: * 8-10 years culinary experience in luxury hotel environments * Role is expected to start September onwards * College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training * Strong ability to collaborate with internal stakeholders including Executive Chef, Restaurant General Manager, and kitchen teams * Comfortable working in high-exposure environments with guests, suppliers, and outsourced teams, maintaining professional standards at all times About the Benefits At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development. Benefits include: * Supportive and inclusive work environment * Access to Learning & Development programmes and clear career pathways * Opportunities for internal mobility within our global network * Colleague discounts on food, beverage, and hotel stays worldwide * Comprehensive healthcare and life insurance coverage * Paid annual leave entitlement * Incentive programmes aligned with leadership performance * Competitive tax-free salary paid in UAE Dirhams (AED) Show more Show less

8-10 years culinary experience in luxury hotel environments; College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training

Create innovative and diverse menus that reflect culinary trends, dietary preferences, and the restaurant's concept, ensuring a balance of flavors, textures, and presentation; Oversee all aspects of food preparation, ensuring consistency, freshness, and adherence to established recipes and standards; Supervise and coordinate kitchen staff, including chefs, cooks, and kitchen assistants, assigning tasks, providing training, and ensuring smooth operations during service; Manage food inventory levels, monitor stock rotation, and minimize waste by implementing effective inventory control measures; Monitor food costs, analyze variances, and implement cost-saving initiatives without compromising quality or guest satisfaction; Ensure compliance with food safety regulations, sanitation standards, and hygiene practices to maintain a clean and safe working environment