Key Responsibilities:
Oversee all F&B outlets including restaurants, bars, lounges, in-room dining, and events.
Ensure the highest standards of food quality, presentation, and service excellence.
Lead, motivate, and manage a large, diverse team of chefs, service staff, and supervisors.
Work closely with the Executive Chef and culinary team to enhance menus, seasonal offerings, and guest satisfaction.
Monitor inventory, ordering, cost control, and P&L to ensure budgetary goals are met.
Ensure full compliance with health, safety, hygiene, and licensing regulations.
Drive guest satisfaction and handle VIP service requests or special event arrangements.
Analyze guest feedback and implement service improvements.
Collaborate with marketing and events teams on promotions, seasonal campaigns, and hotel functions.
Lead by example in delivering refined service and upholding brand standards.
Qualifications:
Minimum 5 years of experience as a Sushi Chef in a luxury hotel, high-end restaurant, or fine dining establishment.
Mastery of traditional and modern sushi techniques, including knife skills, rice preparation, and plating.
Deep knowledge of Japanese cuisine, ingredients, and cultural standards.
Strong leadership, communication, and kitchen management skills.
High attention to detail, creativity, and consistency.
Knowledge of HACCP standards and safe food handling practices.
English fluency; Arabic is a plus.
Preferred:
Experience in Michelin-starred or Japanese fine dining restaurants.
Certification in Japanese cuisine or culinary arts.
Experience in luxury hotel operations or international hospitality.
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