Chef De Cuisine - New French Concept - Jumeirah Al Qasr

About Jumeirah Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, 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 exclusive 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. About Madinat Jumeirah Set along a two-kilometre stretch of private coastline, Madinat Jumeirah is a beachfront resort comprising four distinctive hotels. Each offers uninterrupted views of the Arabian Gulf and the iconic Jumeirah Burj Al Arab, with experiences ranging from the contemporary elegance of Jumeirah Al Naseem to the majestic Arabesque charm of Jumeirah Al Qasr. Guests can also enjoy the serene waterfront setting of Jumeirah Mina Al Salam and the secluded Arabian houses of Jumeirah Dar Al Masyaf. Together, they form a one-of-a-kind destination rooted in Arabian luxury hospitality. The resort features over 20 curated restaurants and lounges, the traditional Souk Madinat Jumeirah, dedicated kids’ clubs and some of the region’s most versatile event and conference spaces. About the Job An exciting opportunity has arisen for a Chef de Cuisine to join our New French Concept in Jumeirah Al Qasr. The main duties and responsibilities of this role include: • Collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation. • Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members. • Ensure team members in designated sections adhere to work schedules and perform duties effectively. • Verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists. • 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. About You The ideal candidate for this position will have the following experience and qualifications: • College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training • 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 A • Strong ability to collaborate with internal stakeholders including Executive Chef, Restaurant General Manager, and kitchen teams 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

College Degree in Culinary Arts or similar from an accredited Culinary School, with completed kitchen apprenticeship and chef training; 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.

Collaborate with Executive Sous Chef/Executive Chef to develop strategies and special events for sales promotion and revenue generation; Assist in implementing and ensuring adherence to SOPs, hygiene standards, and safety regulations among kitchen team members; Ensure team members in designated sections adhere to work schedules and perform duties effectively; Verify delegated duties are carried out in accordance with hotel standards, management instructions, and checklists; 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.