Be Part of Something Transformational
Red Sea Global is honored to partner with Miraval The Red Sea who marks the pioneering expansion for Miraval Resorts & Spas into the Kingdom of Saudi Arabia, bringing three decades of wellness expertise to one of the world's most pristine marine environments.
As part of the Hyatt portfolio and The Red Sea Project, this transformative destination continues Miraval Resorts and Spas, legacy as a global leader in luxury wellness, offering transformational and immersive experiences that nurture physical and emotional wellbeing. The adults only, all inclusive, digital detox sanctuary welcomes all to discover A Life In Balance through mindful connection with nature's extraordinary beauty along Saudi Arabia's Red Sea coast
We are now inviting passionate, grounded, and growth-minded individuals to join us in shaping this extraordinary journey. Want to be part of a visionary brand shaping the future of wellness this is your opportunity.
Welcome to Miraval The Red Sea: Where Wellness is a Way of Life.
GENERAL ROLE:
To assist the Head Chef in running the kitchen as an independent profit center, in line with the outlet's operating concept, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of all outlet.
KEY RESPONSIBILITIES:
- To help maintain the culinary standards for the outlet, overseeing the consistent implementation of the approved menu and training the employees as necessary in the preparation and presentation of each and every item.
- To help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
- To help in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary.
- To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
- To respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.
- To work closely with other management and supervisory personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- To make sure that culinary employees work in a supportive and flexible manner with other departments, in a spirit of We work through Teams.
- To make sure that all employees are up to date with the availability of seasonal and new products on the market.
- To taste and monitor the food products served, providing feedback and adjusting where appropriate.
- To verify the quality of the product coming into the outlet kitchen, working with the Head Chef in the procurement of the best product for the best price.
- To work closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximise its useful life and to minimise breakage.
- To work with the Director of Engineering to ensure that all equipment is properly maintained and cared for.
- To maintain strong, professional relationships with the relevant representatives from competitor hotels and other organizations.
- To read the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
WORK ENVIRONMENT
- To oversee the punctuality and appearance of outlet culinary employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
- To maximize the effectiveness of outlet culinary employees by developing each of their skills and abilities through the appropriate training and/or coaching.
- To conduct annual Performance Development Discussions with employees.
- To assist in the implementation of effective training programmed for employees in coordination with the Human Resources.
- To assist in the preparation and posting of weekly work schedules for outlet culinary employees, making sure that they reflect business needs and other key performance indicators.
- To encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
- To support the implementation of The People Philosophy, demonstrating and reinforcing Hyatt's Values and Miraval Culture Characteristics.
- To ensure that all employees have a complete understanding of and adhere to employee rules and regulations.
- To ensure that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
- To feedback the results of the Employee Opinion Survey and to ensure that the relevant changes are implemented.
