Job Information
Dubai Holding Demi Chef De Partie - Steakhouse - Jumeirah Messilah Beach Kuwait 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. To have a complete understanding of, and adhere to the company’s policy relating to “What we expect “policies in our Navigator Handbook.
About the job:
An exciting opportunity has arisen for a Demi Chef de Partie role to join the Culinary 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 report accidents and sickness immediately to the Chef de Partie or Junior Sous Chef, with clear and concise details as required.
To identify and request assistance prior to any breakdowns.
Attends meetings and briefings as instructed by the Chef de Partie or Junior Sous Chef, and clearly and concisely disseminates relevant information to related teams,if required.
To relay any breakdown related information to the Chef de Partie or Junior Sous Chef immediately ,to enable root cause identification and eradicate re occurances.
To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
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 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 ensure any operating equipment malfunction is communicated to the Chef de Partie or Junior Sous Chef immediately,to allow for Engineering response.
To expedite orders on the line,if required.
To adhere to all pre-determined set-up times and breakdowns for each meal period-event.
To follow all control and key procedures.
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 assist in the development of a safe and clean working environment.
To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
To assist the storeroom Receiving Clerk in reviewing the quality of goods received,if required,
To perform daily inspections of all walk-in refrigerators, reach ins , to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
To assume a professional interest and responsibility for the quality of food prepared in the employee cafeteria and assistance to 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.
Qualifications:
About you:
Should have 1-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.
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.