Head Chef📣 Job Ad

Join the Jayasom Wellness Resort Amaala as an Executive Chef!
We are seeking a passionate and skilled Executive Chef to lead our culinary operations at Jayasom Wellness Resort, opening in 2026. Located in the stunning Triple Bay, Amaala, this resort will provide a unique retreat focusing on holistic health and well-being.

Your Role:
The Executive Chef will be responsible for overseeing all culinary activities within the resort, which includes:

• Managing all kitchen operations and staff training.
• Designing menus and ensuring product purchasing aligns with the resort’s sustainability mission.
• Adhering to food safety standards and ensuring efficient workflows.
• Promoting a wellness and sustainability culture throughout the culinary team.

General Responsibilities:

• Maintain the highest culinary standards in alignment with Jayasom’s food & beverage mission.
• Communicate effectively with vendors and team members.
• Encourage a dynamic work environment with open communication.
• Participate proactively in team activities and meetings.

People Management:

• Build and develop an effective gourmet culinary team.
• Provide ongoing training and performance feedback to team members.
• Foster a commitment to excellent service.

Key Operational Responsibilities:

• Develop recipes that cater to guests’ nutritional needs.
• Establish operational standards for culinary areas.
• Monitor food cost and revenue.
• Stay updated on culinary trends.

Job Requirements:

• BA in Culinary Arts or equivalent (preferred).
• Experience in luxury resort culinary settings.
• Knowledge of wellness cuisine and trends.

Attitude:
We are looking for someone positive, friendly, and adaptable, with a responsibility to uphold our values.

Join us in redefining wellness through culinary excellence!

Join our team as a Head Chef at Jayasom Wellness Resort Amaala! This exciting role involves supporting our gourmet kitchen operations and implementing our wellness strategy and standards.

Job Purpose:
As a Head Chef, you will oversee kitchen operations, team training, wellness menu development, and budget control. You will ensure food safety compliance and efficient workflows while promoting our wellness and sustainability culture through leadership by example.

Key Operational Responsibilities:

• Develop à la carte and buffet wellness menus aligned with our culinary purpose and guest preferences.
• Collaboration with the Director of Wellness Cuisine to enhance culinary standards and procedures.
• Create and maintain standard wellness recipes to ensure consistent high quality.
• Lead and coordinate the kitchen team to achieve efficient operations within labor and cost targets.
• Manage outlet budgets and food cost control to maximize profitability.
• Monitor competitor offerings and culinary trends.
• Conduct regular inspections to ensure food quality and hygiene standards.
• Prepare operational reports, respond to audits and guest feedback.
• Engage with guests through tastings and wellness-focused cuisine education.

Job Requirements:

• BA in Culinary Arts or equivalent qualification.
• Previous experience in a similar role within a luxury resort environment.
• Minimum of 1 year currently holding a Head Chef or Executive Sous Chef role or at least 3 years as a Sous Chef.

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.