About Jumeirah & The Hotel : At Jumeirah , we are committed to encouraging and developing our colleagues in world class environments.
We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one.
You can rely on us to support you as you settle into your journey with us and make Jumeirah Your Place to Shine’. Jumeirah Messilah Beach Hotel and Spa offers easy access to Kuwait’s Central Business District, airport and major attractions.
The beachfront resort features 316 rooms and suites, 80 residential suites and 12 villas, seven restaurants, cafés and lounges, a Talise Spa, 200-
metre private beach, two swimming pools and a children’s play area. Extensive conference and banqueting facilities are available, including the Badriah ballroom.
About the Job : An opportunity has arisen for a Chef De Partie - Oriental to join Culinary department in Jumeirah Messilah Beach Hotel & Spa Kuwait.
To have a complete understanding of, and adhere to the company’s policy relating to What we expect policies in our Navigator Handbook.
To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
To train, develop the Culinary colleagues, according to the monthly training plan, JD Power report comment cards , hygiene reports and any other highlighted areas for fine tuning / development that would benefit the department.
To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine, with clear and concise updates if required.
Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams.
To inform and keep the Chef de Cuisine up-to-date on challenges and irregularities and recommend courses of action.
To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
To assume full responsibility in the absence of the Sous Chef, Chef de Cuisine.
Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
To be an ambassador of Lateral service for the team.
To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.
To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To assist the Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details ,and follow up.
To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.
To ensure all quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximising production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
To assist the storeroom Receiving Clerk in reviewing the quality of goods received.
To perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.
Ensures that all the required food transfers are completed to the appropriate outlet / department.
To assist in the development of a safe and clean working environment.
To verify that all scheduled staff is present and signed-in.
To assume a professional interest & responsibility for the quality of food prepared in the employee dining room, and assistance for the team if required.
To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
To develop Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotels.
About You :
In order to be considered for this role, you :
Should have 2 years' minimum experience in Arabic Cuisine in a five-star hotel.
Must be mature, passionate, committed, flexible and a team player to all positions.
Must have good communication skills.
Must perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high quality.
Must have culinary certificate and accredited education requirement.
Able to handle multiple tasks.
Provide great drive of passion.
Work in a multicultural environment.
Knowledge of the style of cuisine.
Knowledge of HACCP as well as general health & safety in the workplace.
About the Benefits : This position offers a highly competitive salary and benefits which includes : housing, vacation ticket allowance equivalent to a return ticket to home country every 2 years, incentive plans, life and accident insurance, laundry, meals and transportation.