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 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.