Executive Sous Chef (Bluewaters Resorts)
Meraas Holding is a Dubai based development company with an innovative approach to architecture and master planning. We are committed to shaping the landscape of Dubai by building sustainable projects of the highest quality. People are the focus of everything we do and our aim is to enhance the way people work, live and play in the communities that we build. We pride ourselves on recruiting the most talented professionals locally, internationally and selecting partners who are leaders in their fields, ensuring that we deliver on all of our commitments.
We are seeking an Executive Sous Chef for the Bluewaters Resorts at the upcoming vibrant destination and home of Ain Dubai.
Bluewaters is a man-made mixed use island located off the coast of Jumeirah Beach Residence. Ain Dubai, the world’s largest observation wheel, forms the unique centerpiece of this development that is poised to become one of the world’s largest tourism hotspots.
The island will also feature distinctive retail, residential, hospitality and entertainment zones, for more information:
The Executive Sous Chef is responsible for all aspects of culinary operations, day-to-day staff management and guests. He / She should be an ambassador for the company and the hotel.
Preference will be given to qualified candidates who can demonstrate experience in the following;
• Assisting the Executive Chef for overall kitchen operations as a successful independent profit center
• Ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
• Exhibiting culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
• Assist in supervising all kitchen areas to ensure a consistent, high quality product is produced.
• Providing leadership and strategic planning to Food & Beverage Division in support of our service culture, maximize operations and guest satisfaction.
• Ensuring that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Making recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• Ensuring guests are always receiving an exceptional dining experience representing true value for money.
• Ensuring that all recipes and product yields are accurately costed and reviewed regularly.
• Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
The ideal candidate must be a seasoned and highly intelligent hotel professional with outstanding, management skills and extensive hands-on experience with at least 10 to 15 years’ experience in the hospitality industry, with significant luxury and international experience, ideally including experience in leisure and tourism destination locations and 3 to 5 years of experience as an Executive Sous Chef of a large size hotel. Culinary diploma from a recognized institution or higher are preferable.
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We are seeking an Executive Sous Chef for the Bluewaters Resorts at the upcoming vibrant destination and home of Ain Dubai.
Bluewaters is a man-made mixed use island located off the coast of Jumeirah Beach Residence. Ain Dubai, the world’s largest observation wheel, forms the unique centerpiece of this development that is poised to become one of the world’s largest tourism hotspots.
The island will also feature distinctive retail, residential, hospitality and entertainment zones, for more information:
The Executive Sous Chef is responsible for all aspects of culinary operations, day-to-day staff management and guests. He / She should be an ambassador for the company and the hotel.
Preference will be given to qualified candidates who can demonstrate experience in the following;
• Assisting the Executive Chef for overall kitchen operations as a successful independent profit center
• Ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
• Exhibiting culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions.
• Assist in supervising all kitchen areas to ensure a consistent, high quality product is produced.
• Providing leadership and strategic planning to Food & Beverage Division in support of our service culture, maximize operations and guest satisfaction.
• Ensuring that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Making recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• Ensuring guests are always receiving an exceptional dining experience representing true value for money.
• Ensuring that all recipes and product yields are accurately costed and reviewed regularly.
• Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
The ideal candidate must be a seasoned and highly intelligent hotel professional with outstanding, management skills and extensive hands-on experience with at least 10 to 15 years’ experience in the hospitality industry, with significant luxury and international experience, ideally including experience in leisure and tourism destination locations and 3 to 5 years of experience as an Executive Sous Chef of a large size hotel. Culinary diploma from a recognized institution or higher are preferable.
Apply to Job