Job Information
Dubai Holding Demi Chef De Partie - Main Kitchen - Cold Kitchen- Jumeirah Messilah Beach in Messilah, Kuwait
About Jumeirah and 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™ brand promise.
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated signature dining destinations and surprising architecture and design at the heart of every guest experience.
Today, Jumeirah operates a world-class portfolio of 26 properties across the Middle East, Europe and Asia and employs over 9,000 colleagues, representing over 120 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 opportunity has arisen for a Demi Chef de Partie role to join the Main Kitchen team at Jumeirah Messilah Beach Hotel & Spa, Kuwait.
Your main duties will include:
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, and 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 Sous Chef or Executive Sous Chef.
To inform and keep the Sous Chef or Executive Sous 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, Executive Sous Chef
To have a complete understanding of, and adhere to the company’s policy and procedures, recipes, preparation methods and plating standards in your outlets and anything else relating to Food hygiene and Safe Food Handling practices.
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 identify and request assistance if required, prior to any breakdowns occurring.
To supervise all colleagues during the set-up, service and breakdown for each meal period.
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 perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.
To assist in the development of a safe and clean working environment.
Qualifications:
About you:
Should have 5-year minimum experience in Culinary in a five-star hotel.
Able to handle multiple tasks.
Work in a multicultural environment.
Knowledge of the style of cuisine.
Knowledge of HACCP as well as general health & safety in the workplace.
Solid International Culinary experience
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.