Job Description

About Jumeirah & the Hotel:

Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different(TM) brand promise. Its award winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience. Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments. Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity. 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 exciting role has arisen in the Olio Kitchen (Italian Cuisine) at Jumeirah Messilah Beach Hotel & Spa, Kuwait for a highly talented Chef de Cuisine. You will be responsible for the smooth running of the Olio Kitchen.

Your key duties will include:

Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.

Instructing the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues as set out by the health & safety regulations and correct the usage if necessary.

Completing material checklist e.g. mise-en-place within own department.

Checking each section daily to ensure work has been carried out in the proper manner.

Planning and completing rosters and reviewing on a daily basis with the Executive Chef/Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism.

To actively participate in the training and development of the culinary colleagues, according to the monthly training plan, 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.

To assist in writing and updating the relevant section of the Departmental Operations Manual.

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 take responsibility for the quality of incoming products, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.

To assist the Executive Chef/Executive Sous Chef, 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 coordinate with the Executive Chef, Executive Sous Chef, and with the Director of Food and Beverage any special functions regarding food preparation and presentation, including additional costs and staffing requirements.

To supervise all colleagues during the set-up, service and breakdown for each meal period-event.

To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.

Plan and implement effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.

To ensure that all section reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef/Executive Sous Chef and in an accurate and punctual manner

Identify market needs and trends in terms of food for both hotel guests and local market, and monitors and analyses the menus and products of competitors. Carry out any other miscellaneous duties as assigned by the management. About you:

In order to be considered for this role you should hold a recognized culinary qualification and have experience of running a kitchen in a 5 star hotel. Ideally you will also have Italian cuisine experience.

As well as possessing the appropriate technical skills, you will have a passion for and a proven track record of producing the highest quality cuisine. With the ability to develop menus and set standard recipes you will also be self motivated and willing to share your expert knowledge with the team. You will understand all the commercial aspects of a business and be able to work with budgets.

You must also have a good command of the English language (verbal and written). Experience of working in a multicultural environment is highly desirable and proficient IT skills are essential.

About the Benefits:

Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who likes to associate her/himself with one of the most luxurious brands in the hospitality industry. This includes housing, yearly vacation ticket allowance equivalent to a return ticket to home country, incentive plan, medical insurance coverage, life and accident insurance.