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.

Join Nammos Resort AMAALA as a Sous Chef
This is a full-time, on-site role located in Al Wajh. As a Sous Chef, you will be responsible for delivering an exceptional dining experience to our guests and playing a crucial role in their culinary journey. You will lead the culinary staff during shifts and oversee food service to ensure quality standards are met.

Key Responsibilities:

• Collaborate with the Chef de Cuisine and Executive Chef to develop innovative menus and ensure a world-class culinary reputation.
• Lead kitchen operations during service, ensuring every dish adheres to quality and presentation standards.
• Engage with guests to guarantee satisfaction and have knowledge of restaurant features and local activities.
• Motivate and develop the culinary team while maintaining a positive team environment.
• Conduct on-the-job training and coach employees in advanced culinary techniques.
• Manage scheduling, grooming standards, and address workplace challenges professionally.
• Oversee the handling, quality, and storage of food items to minimize waste and control kitchen costs.
• Ensure all kitchen operations comply with health and safety regulations.
• Champion hygiene and sanitation standards across all food production areas.

Qualifications:

• 3-5 years of experience in a high-volume, quality kitchen environment.
• Previous experience as a Sous Chef or Junior Sous Chef is preferred.
• A culinary degree or equivalent apprenticeship is desirable.