Breakfast Chef

Roles and responsibilities

• Gathers, measures, mixes, and prepares meal ingredients, sauces, and seasoning. Wash, peel, and chop vegetables, fruits, and meat etc. as applicable.
• Prepare dishes such as salads and sauces with finer details and exquisite presentation.
• Ensure that the food items are stocked properly in refrigerators and freezers.
• Document inventory of kitchen supplies, and notify supervisors of low stock situations.
• Follow daily ingredient collection, and storage of all items used within the respective kitchen and ensure all areas of section are maintained and cleaned following established standards.
• Work to the specifications received by the respective culinary team regarding portion size, quantity and quality as laid down in the recipe index.
• Attend daily meetings with the Demi Chef | Chef De Partie and other meetings as requested by the Executive chef/Executive sous chef.
• Develop and maintain positive working relationships with others; support team to reach common goals.
• Report problems regarding failure of equipment to the Demi Chef | Chef De Partie, follow up and ensure necessary work has been carried out.
• Ensure adherence to departmental policies, processes, standard operating procedures, and instructions enabling delivery of luxurious service to guests and in line with Jumeirah's standard of excellence.
• Adhere to all relevant Health, Safety and Environment procedures, instructions, controls and audit requirements in compliance with HACAP and Jumeirah standard operating procedures.

About You:

The ideal candidate for this position will have the following experience and qualifications:

• A minimum of 2 years of experience in a luxury 5-star hotel or a restaurant, ideally in a buffet setting.
• Prior work experience in Dubai is preferred.
• Clear and effective communication skills in English.

About the Benefits:

We offer an attractive tax-free salary, paid in Dirhams (AED), the local currency of the UAE. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, excellent leave and health care package, flight allowance, life insurance, functional incentives and other employee benefits making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.

Desired candidate profile

1. Menu Creation: Designing and developing menus that reflect the culinary style of the establishment and cater to customer preferences.

2. Food Preparation: Overseeing the preparation and cooking of dishes, ensuring high quality and consistency in flavor and presentation.

3. Staff Management: Supervising kitchen staff, including line cooks, sous chefs, and kitchen assistants, and providing training and mentorship.

4. Inventory Control: Managing inventory, ordering supplies, and minimizing waste to ensure efficient kitchen operations.

5. Quality Assurance: Maintaining high standards of food safety, hygiene, and presentation, and conducting regular quality checks.

6. Cost Management: Monitoring food costs and labor expenses to ensure profitability and adherence to budgetary guidelines.

7. Culinary Innovation: Staying updated on culinary trends, techniques, and ingredients to create new and exciting dishes.

8. Collaboration: Working closely with front-of-house staff to ensure smooth service and communication during busy periods.

9. Crisis Management: Addressing any issues that arise in the kitchen, from equipment malfunctions to staffing challenges.

10. Health and Safety Compliance: Ensuring the kitchen operates in compliance with health and safety regulations.

Key Skills

1. Culinary Expertise: Extensive knowledge of cooking techniques, ingredients, and cuisines.

2. Leadership: Strong ability to lead and motivate a diverse kitchen team.

3. Creativity: Innovative approach to menu development and presentation.

4. Time Management: Efficiently managing time to meet deadlines during busy service periods.

5. Attention to Detail: Ensuring precision in food preparation, plating, and quality standards.

6. Communication: Clear communication skills for coordinating with kitchen staff and front-of-house teams.