رئيس طهاه (هيد شيف)📣 إعلان

Job Purpose:

Support leadership in translating Jayasom’s strategy and wellness culture into effective culinary and service operations.
Oversee all resort culinary and gourmet service activities, including team training, menu planning, purchasing, and budget control.
Ensure food safety compliance and efficient workflows across production and service areas.
Promote Jayasom’s wellness and sustainability culture by leading through example and aligning all menus with its purpose.

Key Operational Responsibilities:

• Develop recipes and portion standards aligned with Jayasom’s culinary purpose, guest preferences, nutrition, and cultural relevance.
• Establish and continuously enhance culinary and service procedures to maintain high quality and modern standards.
• Lead and coordinate culinary teams to ensure efficient operations within labor and budget targets.
• Manage culinary and F&B budgets, costing, and profitability across restaurants, bars, and retail outlets.
• Monitor competitor offerings and industry trends to keep menus and services innovative.
• Conduct regular inspections to ensure food quality, presentation, hygiene, and equipment standards.
• Maintain cleaning and maintenance schedules for all kitchen and service areas.
• Prepare operational reports, analyze performance, and recommend improvements.
• Identify and manage suppliers, prioritizing local and sustainable sourcing.
• Ensure gourmet service teams consistently deliver service to established standards.
• Engage with guests to gather feedback and strengthen relationships.
• Coordinate with the Agriculture team to integrate resort-grown produce into menus and retail offerings.

Job Requirements:

• BA in Culinary Arts or equivalent qualification (preferred).
• Previous experience in a similar leadership role within a luxury resort environment, including pre-opening exposure.
• Progressive experience in high-quality food production with a strong focus on wellness cuisine.
• Solid knowledge of wellness culinary trends, nutrition principles, menu design, and food health & safety regulations.