An Exclusive Retreat of Wellness and Singularity

In Partnership with Red Sea Global (RSG)

Opening in 2026, Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no otheran immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.

Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapiesranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.

We're assembling a pioneering team of healers, wellness practitioners, clinicians, and creativesindividuals who are passionate about elevating human potential and reshaping the future of life.

Join Jayasom. Redefine the future of wellness.

JOB PURPOSE:

Assist the leadership team of Jayasom Wellness Resort Amaala translate Jayasom's strategy and wellness culture into actionable programs, and activities, while ensuring the right structure and operational policies and procedures are in place.
Responsible for all culinary operations of the resort, overseeing all activities in the kitchen, train the staff, design and plan menus, product purchasing and manage culinary budget.
Ensure that food storage, food processing, food production, food distribution and disposal facilities meet food safety standards and are designed in a way to promote safe, efficient and effective workflows.
Responsible for all restaurants, bars and organic retail kiosk operation of the resort, overseeing all activities in the service, train the staff, product purchasing and manage gourmet service budget.
Ambassador of the company's wellness and sustainability culture, promote its awareness amongst team members by leading by example and ensuring all menus are in line with the purpose of Jayasom.

GENERAL RESPONSIBILITIES:

Ensure all culinary operation are carried out to the highest standards and according to Jayasom's food & beverage purpose.
Ensure all restaurant, bars and organic retail kiosks operation are carried out to the highest standards and according to Jayasom's food & beverage purpose.
Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues.
Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in due time.
Promote a friendly, dynamic and collaborative work environment that includes, open communication, team work, participation, creativity, trust, respect, professionalism and fun.
Pro-actively participate in meetings, committees, trainings, employee and community relations activities and programs and encourage team members to participate.
Work towards exceeding company's business targets.
Take a positive and resourceful approach to every project.
Carry out any other reasonable duties and responsibilities as assigned.

PEOPLE MANAGEMENT:

Build an effective gourmet culinary team by proactively participate in their selection, training and development.
Effectively manage the gourmet culinary team, restaurant, bars and organic retail kiosk team by leading by example, provide a common vision and effective communication.
Assign responsibilities to team members and ensure they are working towards completing their tasks and achieving company objectives within the deadlines by consistently providing the necessary support.
Ensure team members have a complete understanding of their role, responsibilities, high quality expectations and health and safety standards.
Celebrate successes and recognize the contribution of team members.
Provide regular performance feedback to team members, coaching and counselling sessions as needed.
Encourage team members to participate in trainings, meetings, committees and community relations programs and activities.
Identify and analyse the training needs for the culinary team, design and implement training programs according to the identified needs. Ensure all staff is well trained to ensure the highest performance and quality of food production.
Foster employee commitment to provide excellent service, participate in daily, weekly and monthly meetings and model desired service behaviours in all interactions with guests and colleagues.

KEY OPERATIONAL RESPONSIBILITIES:

Develop recipes and portion specifications in accordance with Jayasom's culinary purpose, guests taste, nutritional needs, product specifications and culturally appropriate.
Develop and implement the restaurant, bars and organic retail kiosk procedures and operational standards to enhance and measure quality; continually challenge the policies and procedures to ensure state-of-the-art techniques, equipment and terminology are incorporated.
Develop standard recipes and techniques for food preparation and presentation to help ensure consistency of high quality.
Schedule and coordinate the work of the culinary team to ensure that food preparation is economical, technically correct and within budgeted labour costs goals.
Establish and manage the Culinary and F&B budgets, business plans, FF&E, and special projects.
Responsible for maximizing restaurant, bars and organic retail kiosk revenue and profits; prepare detailed costing of food items, manage and monitor expenses and control food and production costs.
Monitor and analyse competitor menus, products and service.
Make regular inspections of kitchens, restaurants, bars and organic retail kiosk units to observe quality of food preparation and service, food presentation, cleanliness and sanitation of production and service areas, equipment and staff appearance and hygiene.
Establish and maintain a regular cleaning and maintenance schedule for all kitchen and restaurants areas and equipment.
Keep up to date with culinary trends and ensure the menus are reviewed as required whilst maintaining Jayasom's culinary purpose and guests taste.
Prepare operational reports and analyse setting forth progress and adverse trends and make appropriate recommendations.
Identify suitable suppliers and wherever possible support the local sourcing of products.
Keep up to date with service and culinary trends and provide improvement feedback to General Manager.
Prepare operational reports and analyse setting forth progress and adverse trends and make appropriate recommendations.
Identify suitable suppliers and wherever possible support the local sourcing of products.
The gourmet service team will maintain a high level of service in accordance with the established standards.
Visit the service areas to meet with the guests, seek feedback and develop loyal relationships.
Coordinate closely with the Agriculture team to ensure vegetables, fruits and other produce from our resort gardens are used either in the resort outlets or organic retail kiosk.

JOB REQUIREMENTS:

Qualifications:

BA in Culinary Arts (preferred) or equivalent

Work Experience:

Previous experience in a similar role in a luxury resort and in pre-opening
Progressive experience in high quality food production
Wellness cuisine

Knowledge:

Wellness cuisine and trends
Nutrition
Food regulations and health and safety
Menu design

Competencies:

Presentation
Leadership
Strategic thinking
Interpersonal savvy
Communication
Thoroughness
Business acumen
Initiative
Fast-paced decision making

Technical Skills:

Strong attention to details
Excellent time management
Cost control
Culinary expertise
Multitasking
Planning
Teamwork and collaboration
Ability to handle pressure
Creative and innovative

Attitude:

Positive
Friendly and approachable
Flexible and adaptable to change
Responsible and reliable
Empathetic

Disclaimer:

The above statements are intended to describe the general nature and level of work being performed. This is not an exhaustive list of responsibilities. Position Descriptions are dynamic and change depending on the organisational requirements. All staff may be required to perform duties outside of their normal responsibilities as required.

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