Job Description

About Jumeirah Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different(TM) brand promise. Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience. Today, Jumeirah operates a world-class portfolio of 26 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments. Jumeirah Muscat Bay Resort lies 15 minutes south of the city centre and 40 minutes from Seeb International Airport. The overall development will include a 1,200 square meters Talise Spa, a diving centre, a wide range of sports and leisure facilities, a selection of restaurants, bars and cafes and a kids club. The resort will also include conference and banquet facilities to cater for Oman's growing attraction as a destination for conferences, meetings and large-scale events. The resort forms part of a larger development that includes 300 high-end residential townhouses and villas, taking advantage of some of the most beautiful, unspoilt coastline in the Middle East. Purpose This will be a role that would oversee the culinary operations for Jumeirah Muscat Bay. This includes menu design, implement culinary standards and practices that will promote the Jumeirah Muscat Bay brand as a leader in food practices and liaising with supply chain and logistics to assist in supplying products that will ensure world class food & offering in our Jumeirah Muscat Bay restaurants.

Main Duties Budgeting and cost control Overviews and provides assistance to SBU's in preparing their annual budgets. Monitors SBU food costs and implements interventions to insure this is in line with the budget. Outlining and support on creation and menu profitability, engineering planning, design and coasting for all culinary operations. Monitors SBU food costs and works with teams where difficulties arise, to keep it in line with budget. Establish with director of purchasing, preferred food and non-food suppliers and agreements to achieve consistency and financial benefits. Continue role out the culinary strategy in order to provide innovative and exciting guest experiences that meet the business objectives. Developing culinary concept, culinary journey sand specific direction documents for new F&B concepts that can be used by the kitchen. Lead kitchen designers to develop kitchen and back of house layout flows to achieve productive operations. Assist in selection of the most efficient, innovate OSE and equipment. Liaise with SC & L to ensure good quality products are purchased in an efficient manner. Monitor and ensure first class food standards in all Jumeirah Muscat Bay restaurants/bars/lounges. Annual budget process and capital forecasting. Lead and initiated improvements to operations. Supports and leads executive chefs to success, financially as well as in personal development goals. To utilize expert skills and experience in establishing long term business partnerships with the suppliers. Ensure strong communication with the business and guarantee understanding and agreement on of projects. Ensure the necessary quality management initiatives are made available to chefs to implement. Support in the recruitment process for all chefs.Support in increasing the pool of internal talents. Insist in ensuring Jumeirah Muscat Bay is the preferred employer for highly sought after professionals. Reviews workforce and competence level of colleagues ensuring sufficient capability for the operation to meet the needs of customers and brands. Works with the development chef to bring in the latest trends and innovations in culinary and new concepts. Ensure the HACCP and other local regulations are adhered to ensure the highest food hygiene standards. About You Essential Minimum 10 years of experience in restaurant group / hotel operations. Experience running large multi-restaurants operation. Middle east experience. Pre-opening experience. Diploma or equivalent in catering / restaurant management. IT skills in outlook, word and excel. Ability to negotiate at a senior level. Ability to develop and create standardized recipe / menu. Ability to plan and implement food promotion.

Desirable: Computer training. First Aid. Advance hygiene certificate. International cuisine experiences various restaurant group operations. PowerPoint literate.

About the Benefits This position offers a highly competitive salary and package which includes; housing, annual flight tickets, medical and dental coverage, life and accident insurance, retail and leisure discounts, 50% discount off Jumeirah F&B Outlets and reduced hotel rates.