Culinary Team Member

12 hours ago

Kuwait City, Al Asimah Dubai Holding Full time

About Jumeirah and The Hotel:

Jumeirah Group, a leading hospitality brand in Dubai, has been making a significant impact on the global market for over two decades with its unique Stay Different promise.

With a world-class portfolio of 26 properties across the Middle East, Europe, and Asia, Jumeirah offers unparalleled guest experiences. Its award-winning destinations, such as Burj Al Arab Jumeirah, position exceptional service, signature dining, and stunning architecture at the heart of every experience.

Jumeirah is committed to developing and empowering colleagues to excel in world-class environments. The company values equality, diversity, and inclusion, embracing a culture that celebrates diversity.

The Jumeirah Messilah Beach Hotel & Spa, Kuwait, offers easy access to the Central Business District, airport, and major attractions. The beachfront resort features 316 rooms and suites, 80 residential suites, and 12 villas, along with seven restaurants, cafes, and lounges, a Talise Spa, a 200-meter private beach, two swimming pools, and a children's play area.

About the Job:

We are seeking a skilled Demi Chef de Partie to join our Main Kitchen team at Jumeirah Messilah Beach Hotel & Spa, Kuwait.

Your primary duties will include:

  • Assisting colleagues in supporting culinary teams to enhance team spirit, develop credibility, respect, openness, and trust.
  • Training and developing culinary colleagues according to the monthly training plan and other highlighted areas for fine-tuning and development.
  • Providing performance feedback and discussing areas for improvement with colleagues in the absence of the Sous Chef or Executive Sous Chef.
  • Informing and updating the Sous Chef or Executive Sous Chef on challenges and irregularities and recommending courses of action.
  • Responding positively to change in the departmental function as dictated by the industry, company, or hotel.
  • Interacting with colleagues from other departments within areas of responsibility and developing solid working relationships.
  • Assuming full responsibility in the absence of the Sous Chef or Executive Sous Chef.
  • Having a complete understanding of and adhering to the company's policies, procedures, recipes, preparation methods, and plating standards in your outlets.
  • Liaising with the Stewarding Manager to ensure high standards of cleanliness are maintained in all kitchen areas.
  • Maintaining operating and kitchen equipment to a good standard with minimal breakage.
  • Identifying and requesting assistance if required prior to any breakdowns occurring.
  • Supervising all colleagues during set-up, service, and breakdown for each meal period.
  • Ensuring accurate ordering, receiving, and storage of quality ingredients following FIFO rotation.
  • Preparing quality ingredients in accordance with recipes, plating guides, buffet set-ups, emphasizing maximized production time and minimized waste.
  • Performing daily storeroom inspections of walk-in refrigerators and reach-ins to ensure proper rotation of food.
  • Assisting in developing a safe and clean working environment.

Qualifications:

We require:

  • A minimum of 5 years of experience in Culinary in a five-star hotel.
  • The ability to handle multiple tasks.
  • Experience working in a multicultural environment.
  • Knowledge of the style of cuisine.
  • Knowledge of HACCP and general health and safety in the workplace.
  • Solid International Culinary experience.

About the Benefits:

Beyond generous F&B benefits and reduced hotel rates across our hotels globally, this role offers excellent employee benefits making it an attractive opportunity for high performers and those who wish to associate themselves with one of the most luxurious brands in the hospitality industry.

Estimated Salary: KD 1,500 - KD 2,000 per month

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