Head Chef

Job Purpose: • Support Gourmet Kitchen operations by implementing Jayasom’s wellness strategy and standards. • Oversee kitchen operations, team training, wellness menu development, and budget control. • Ensure food safety compliance and efficient workflows. • Promote Jayasom’s wellness and sustainability culture through leadership by example.
Key Operational Responsibilities: • Develop à la carte and buffet wellness menus aligned with Jayasom’s culinary purpose, guest preferences, nutrition, and cultural relevance. • Collaborate with the Director of Wellness Cuisine to implement and continuously enhance culinary standards, procedures, and techniques. • Create and maintain standard wellness recipes, preparation, and presentation to ensure consistent high quality. • Lead, schedule, and coordinate the kitchen team to achieve efficient operations within labor and cost targets. • Manage outlet budgets, business plans, menu costing, and food cost control to maximize profitability. • Monitor competitor offerings and culinary trends, ensuring menus remain innovative and market-leading. • Conduct regular inspections to ensure food quality, hygiene, sanitation, and equipment standards are met. • Oversee cleaning and maintenance schedules for all pastry and kitchen areas. • Identify and manage suppliers, supporting local and sustainable sourcing where possible. • Prepare operational reports, respond to audits and guest feedback, and recommend improvements. • Lead menu creation and culinary execution of Arabic wellness cuisine using functional ingredients and healthy cooking methods. • Oversee fermented and functional food preparations in collaboration with nutritionists. • Engage with guests through tastings, wellness rituals, and education on mindful and wellness-focused cuisine.
Job Requirements: • BA in Culinary Arts equivalent qualification. • Previous experience in a similar role within a luxury resort environment, including pre-opening exposure. • Progressive experience in high-quality food production with a strong focus on wellness cuisine. • Currently holding a Head Chef or Executive Sous Chef role for a minimum of 1 year, or Sous Chef role for at least 3 years.