Job Description

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 - Bakery to join in our 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 train, develop the Culinary colleagues, according to the monthly training plan, comment cards, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department.

The provide performance feedback and discuss any areas for fine tuning/development - and highlight areas of strength to colleagues in the absence of the Chef de Cuisine.

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 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.

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 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 develop "Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.

About you:

The ideal candidate for this position will have the following experience and qualifications.

.Should have 5 years minimum experience in Culinary 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. .Work in a multicultural environment. .Knowledge of HACCP as well as general health & safety in the workplace.

About the Benefits:

This position offers a highly competitive salary and package which includes: basic salary, incentives plan, housing, flight ticket allowance every 2 years, government medical coverage, accident insurance, meals; laundry and transportation.