Executive Chef

An Exclusive Retreat of Wellness and Singularity

In Partnership with Red Sea Global (RSG)

Opening in 2026
, Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.

Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.

We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of life.

Join Jayasom. Redefine the future of wellness.

• Assist the leadership team of Jayasom Wellness Resort Amaala translate Jayasom’s strategy and wellness culture into actionable programs, and activities, while ensuring the right structure and operational policies and procedures are in place.
• Responsible for all culinary operations of the resort, overseeing all activities in the kitchen, train the staff, design and plan menus, product purchasing and manage culinary budget.
• Ensure that food storage, food processing, food production, food distribution and disposal facilities meet food safety standards and are designed in a way to promote safe, efficient and effective workflows.
• Responsible for all restaurants, bars and organic retail kiosk operation of the resort, overseeing all activities in the service, train the staff, product purchasing and manage gourmet service budget.
• Ambassador of the company’s wellness and sustainability culture, promote its awareness amongst team members by leading by example and ensuring all menus are in line with the purpose of Jayasom.

• Ensure all culinary operation are carried out to the highest standards and according to Jayasom’s food & beverage purpose.
• Ensure all restaurant, bars and organic retail kiosks operation are carried out to the highest standards and according to Jayasom’s food & beverage purpose.
• Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues.
• Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in due time.
• Promote a friendly, dynamic and collaborative work environment that includes, open communication, team work, participation, creativity, trust, respect, professionalism and fun.
• Pro-actively participate in meetings, committees, trainings, employee and community relations activities and programs and encourage team members to participate.
• Work towards exceeding company’s business targets.
• Take a positive and resourceful approach to every project.
• Carry out any other reasonable duties and responsibilities as assigned.

• Build an effective gourmet culinary team by proactively participate in their selection, training and development.
• Effectively manage the gourmet culinary team, restaurant, bars and organic retail kiosk team by leading by example, provide a common vision and effective communication.
• Assign responsibilities to team members and ensure they are working towards completing their tasks and achieving company objectives within the deadlines by consistently providing the necessary support.
• Ensure team members have a complete understanding of their role, responsibilities, high quality expectations and health and safety standards.
• Celebrate successes and recognize the contribution of team members.
• Provide regular performance feedback to team members, coaching and counselling sessions as needed.
• Encourage team members to participate in trainings, meetings, committees and community relations programs and activities.
• Identify and analyse the training needs for the culinary team, design and implement training programs…