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 Junior Sous Chef to join Culinary department in Jumeirah Messilah Beach Hotel & Spa Kuwait.
To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
To actively participate in the training, development 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 team and guests.
Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development and highlight areas of strength.
Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
To report accidents and sickness in the log Book and to report any such incidents immediately to the Sous Chef / Executive Chef, with clear and concise updates if required, and follow up completed.
Attends meetings and briefings as instructed by the Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner
To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibility
To inform and keep the Executive Chef 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.
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 assist in writing and updating the relevant section of the Departmental Operations Manual.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To ensure that proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.
To assume a professional interest of the food prepared and presented in the employee dining room and the consistent continuous improvement of related teams and product.
To identify and request assistance if required, prior to any breakdowns occurring.
To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner
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, Food Cost.
Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar
To develop Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel.
To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation
About You :
2 years work experience as Junior Sous Chef in five star hotel - All day dining.
Solid International Culinary experience
Working with multi-cultural teams
With excellent market knowledge and with proven innovative Culinary ideas.
About 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 year, incentive plans, life and accident insurance, laundry, meals and transportation