وظائف شيف مخبوزات و معجنات في الكويت

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As a Sous Chef specializing in Breakfast American cuisine, you will play a vital role in shaping the culinary experience at our esteemed establishment in Al Kuwait. This position is not just about cooking; it’s about creating memorable moments for our guests through exceptional food. You will work closely with the Executive Chef to develop innovative breakfast menus that reflect the highest standards of quality and creativity. Your passion for food and commitment to excellence will be key in delivering an unforgettable dining experience.</p><p>Our team thrives in a collaborative and dynamic environment where creativity and culinary skills are celebrated. As a Sous Chef, you will have the opportunity to mentor junior kitchen staff, fostering a culture of learning and growth. We believe in investing in our team, offering continuous training and development opportunities to enhance your culinary expertise. Your contributions will not only elevate our breakfast offerings but also help in building a strong team that works together seamlessly.</p><p>In this role, you will have the chance to influence the direction of our breakfast service, making strategic decisions that enhance our reputation in the industry. You will be involved in inventory management, cost control, and menu planning, ensuring that every dish served meets our high standards. This is an exciting opportunity to grow your culinary career while making a significant impact on our kitchen operations and guest satisfaction.</p><p><b>Responsibilities:</b></p><ol><li>Assist the Executive Chef in menu planning and development, ensuring that all breakfast dishes are innovative, seasonal, and of the highest quality to enhance guest satisfaction.</li><li>Oversee daily kitchen operations, managing the preparation and presentation of breakfast dishes while ensuring compliance with health and safety regulations.</li><li>Train and mentor junior kitchen staff, providing guidance on cooking techniques and kitchen best practices to foster their professional growth.</li><li>Monitor inventory levels and assist in ordering supplies to maintain stock levels, ensuring the kitchen operates smoothly without interruptions.</li><li>Collaborate with the Executive Chef to implement cost control measures, analyzing food costs and minimizing waste for increased profitability.</li><li>Ensure all kitchen equipment is maintained and operated safely, reporting any malfunctions to prevent disruptions in service</li></ol></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Job Description: Head Chef (South Indian &amp; Continental) Location: Kuwait Salary: One Lakh Take home (In-Hand Salary) Industry: Hospitality / Restaurant Employment Type: Full-time, Permanent Joining: Immediate Joiners Only Job Summary We are seeking a talented, passionate, and experienced Chef proficient in both South Indian and Continental cuisines to join our culinary team in Kuwait. The ideal candidate will have hands-on experience in preparing authentic South Indian dishes (breakfast items, curries, meals) as well as popular Continental dishes (pastas, steaks, salads, sauces). As a dual-cuisine expert, you will maintain high standards of food quality, presentation, and hygiene, ensuring an exceptional dining experience for our guests. Key Responsibilities Food Preparation &amp; Cooking: Prepare, cook, and present high-quality South Indian and Continental dishes according to established recipes and presentation standards. Menu Management: Assist in menu planning, portion control, and creating daily specials that highlight both cuisines. Kitchen Operations: Manage daily kitchen operations, including food prep setup ,inventory management, and minimizing food wastage. Hygiene &amp; Safety: Maintain strict cleanliness, food safety, and sanitation standards (HACCP principles) across all kitchen areas. Quality Control: Ensure all ingredients are fresh and dishes meet flavor, temperature, and visual standards before serving.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"><b>Candidate Requirements</b></p><p>Experience: Minimum of 35 years of hands-on culinary experience in a commercial kitchen, restaurant, or hotel, specializing in both South Indian and Continental menus.<br>Passport: Must possess a valid International Passport with at least 6 months of validity remaining.<br>Availability: Must be ready for immediate mobilization/joining .<br>Skills: Expertise in South Indian culinary techniques (fermentation, tempering, spice blending). Strong command over Continental cooking (grilling, searing, making mother sauces, plating). Ability to work efficiently in a fast-paced environment.<br>Language: English communication skills are required. Additional to Urdu Hindi will be added advantage.<br>Medical: Must be medically fit to clear the visa and medical processes for Kuwait.</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p> <p> <span>An opportunity has arisen for a <strong>Demi Chef de Partie-Sushi </strong>to join<strong> Cold Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span> </p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>Demi Chef de Partie </strong>to join<strong> Cold Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</p> <ol> <li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine ,to enable root cause identification and eradicate re occurances.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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 </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p>To ensure all quality ingredients are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</p> <p> <span> <strong>About You:</strong> </span> </p> <ul> <li> <span>Should have 5-year minimum experience in Culinary in a five-star hotel.</span> </li> <li> <span>Work in a multicultural environment.</span> </li> <li> <span>Knowledge of the style of cuisine.</span> </li> <li> <span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span> </li> <li> <span>Solid International Culinary experience</span> </li> </ul> <p> </p> <p> <span> <strong>About the Benefits:</strong> </span> </p> <p> <span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span> </p> <p> </p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>A Chocolatier&nbsp;creates, prepares, and presents high-quality chocolate confections for luxury dining. they must work under a Head Chef to support in developing recipes, managing kitchen operations and inventory, ensure food safety (HACCP), maintain cleanliness, and support the Central Kitchen teams in a fast-paced, creative kitchen environment, focusing on precision, artistic presentation, and consistent quality.</p><p><br></p><ol><li>Perform all opening, closing of shifts, and other side duties under the Section Chef’s direction</li><li>Utilize kitchen utensils and equipment such as grills, ovens, and steamers to prepare excellent food</li><li>Maintain kitchen inventory to ensure sufficient quantity and quality of ingredients</li><li>Communicate relevant, up-to-date information to kitchen staff</li><li>Ensure staff clean and sanitize their workstations and equipment</li><li>Present and decorate items as per the Section Chef’s instructions.</li><li>Monitor all inventory of supplies and notify concerned parties of low or depleted supplies.</li><li>Ensure that all food items are properly stored to prevent spoilage. Discard all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers </li><li>Maintain highest levels of personal hygiene at all times</li><li>Follow highest levels of sanitization and food safety; perform cleaning duties that ensure food is safe for consumption and work stations are always properly sanitized</li><li>Support all sections in the Central Kitchen and take on any additional responsibilities as directed by the Head Chef</li></ol><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><u>Work History:</u></p><p>Minimum 2 to 10 years of experience in similar Chocolate production roles </p><p><u>Technical competencies:</u></p><p>Must have ability to work in a fast-paced creative kitchen </p><p><u>Behavioral competencies:</u></p><p>·&nbsp;&nbsp;Must be detail oriented</p><p><u>Working knowledge</u>:</p><p>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Must have working knowledge of chocolate production, food safety and hygiene</p></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p> <p><b>About the Job:</b></p> <p> <strong>An opportunity has arisen for a Demi Chef de Partie to join Pastry Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</strong> </p> <ol> <li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine ,to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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 </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p> </p> <p><b>About You:</b></p> <ul> <li>Should have 5-year minimum experience in Culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health &amp; safety in the workplace.</li> <li>Solid International Culinary experience</li> </ul> <p> </p> <p><br></p> <p> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>Chef de Partie </strong>to join<strong> Cold Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</p> <ol> <li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine ,to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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 </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p>To ensure all quality ingredients are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</p> <p> <strong>About You:</strong> </p> <ul> <li>Should have 5-year minimum experience in Culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health &amp; safety in the workplace.</li> <li>Solid International Culinary experience</li> </ul> <p><br></p></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><span>•</span></span><span><span>In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.</span></span><br><span><span>•</span></span><span><span>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.</span></span><br><span><span>•</span></span><span><span>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</span></span><br><span><span>•</span></span><span><span>Assists the Executive Chef in compiling the annual marketing plans and budgets.</span></span><br><span><span>•</span></span><span><span>Ensures disciplinary and grievance procedures are adhered to and followed.</span></span><br><span><span>•</span></span><span><span>Be constantly aware of customers’ expectations, which are adhered to and followed.</span></span><br><span><span>•</span></span><span><span>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.</span></span><br><span><span>•</span></span><span><span>Find ways to improve the efficiency of the operations which will benefit our clients.</span></span><br><span><span>•</span></span><span><span>Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.</span></span><br><span><span>•</span></span><span><span>Constantly strive to reduce energy consumption within the kitchen.</span></span><br><span><span>•</span></span><span><span>Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.</span></span><br><span><span>•</span></span><span><span>Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</span></span><br><span><span>•</span></span><span><span>Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; staff training.</span></span><br><span><span>•</span></span><span><span>Foster positive thinking and motivation with peers &amp; subordinates by giving active assistance on more efficient ways of running the kitchens.</span></span><br><span><span>•</span></span><span><span>Assist in the preparation and control of daily and weekly market lists.</span></span><br><span><span>•</span></span><span><span>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</span></span><br><span><span>•</span></span><span><span>Prepare weekly work schedule for his subordinates.</span></span><br><span><span>•</span></span><span><span>Create and develop new dishes and recipes by keeping up with the latest market trends.</span></span><br><span><span>•</span></span><span><span>Constantly strive to improve kitchen operating procedures.</span></span><br><span><span>•</span></span><span><span>Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</span></span><br><span><span>•</span></span><span><span>Be fully responsible for the labor budget of the kitchen department.</span></span><br><span><span>•</span></span><span><span>Propose and initiate when approved, new services and products for our guests.</span></span><br><span><span>•</span></span><span><span>Perform any other reasonable duties as required by the department head from time to time.</span></span><br><span><span>•</span></span><span><span>Co-operate with the company to achieve compliance with FLS legislation</span></span><br><span><span>•</span></span><span><span>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</span></span><br><span><span>•</span></span><span><span>Read, understand, and implement the relevant sections of the FLS Policy</span></span><br><span><span>•</span></span><span><span>Sign the Employees' Declaration having read and understood the relevant sections of the FLS.</span></span><br><span><span>•</span></span><span><span>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</span></span><br><span><span>•</span></span><span><span>Not intentionally or recklessly interfering with anything provided in the interests of safety</span></span><br><span><span>•</span></span><span><span>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</span></span><br><span><span>•</span></span><span><span>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</span></span><br><span><span>•</span></span><span><span>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</span></span><br><span><span>•</span></span><span><span>Not undertake any activity which compromises their personal FLS, or the FLS of others</span></span><br><span><span>•</span></span><span><span>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</span></span><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >&nbsp;</span></p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>Chef de Partie </strong>to join<strong> Pastry Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</p> <ol> <li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the JSC ,to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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 </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p>To ensure all quality ingredients are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</p> <p> <span> <strong>About You:</strong> </span> </p> <ul> <li> <span>Should have 5-year minimum experience in Culinary in a five-star hotel.</span> </li> <li> <span>Work in a multicultural environment.</span> </li> <li> <span>Knowledge of the style of cuisine.</span> </li> <li> <span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span> </li> <li> <span>Solid International Culinary experience</span> </li> </ul> <p> </p> <p><br></p> <p> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>POSITION SUMMARY</b> Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About the Hotel:</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</span></span></p><br><p><span><span>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</span></span></p><br><p><span><span>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</span></span></p><br><p><span><span>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</span></span></p><br><p><span><span>An opportunity has arisen for a&nbsp;<strong>Demi Chef de Partie-Sushi&nbsp;</strong>to join<strong>&nbsp;Cold Kitchen&nbsp;</strong>at&nbsp;<strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Demi Chef de Partie&nbsp;</strong>to join<strong> Cold Kitchen&nbsp;</strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Chef de Cuisine, with clear and concise details as required.</li><li>To identify and request assistance prior to any breakdowns.</li><li>To relay any breakdown related information immediately to&nbsp;the Chef de Cuisine ,to enable root cause identification and eradicate re occurances.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>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&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures. </li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p><span>To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</span></p><br><p><span><span><strong>About You:</strong></span></span></p><br><ul><li><span><span>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</span></span></li><li><span><span>Work in a multicultural environment.</span></span></li><li><span><span>Knowledge of the style of cuisine.</span></span></li><li><span><span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span></span></li><li><span><span>Solid International Culinary experience</span></span></li></ul><p><span><span><strong>About the Benefits:</strong></span></span></p><br><p><span><span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About the Hotel:</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</span></span></p><br><p><span><span>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</span></span></p><br><p><span><span>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</span></span></p><br><p><span><span>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</span></span></p><br><p><span><span>&nbsp;An opportunity has arisen for a&nbsp;<strong>Demi Chef de Partie </strong>to join<strong>&nbsp;Banquet Kitchen&nbsp;</strong>at&nbsp;<strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Demi Chef de Partie&nbsp;</strong>to join<strong> Banquet Kitchen&nbsp;</strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Chef de Cuisine, with clear and concise details as required.</li><li>To identify and request assistance prior to any breakdowns.</li><li>To relay any breakdown related information immediately to&nbsp;the Chef de Cuisine ,to enable root cause identification and eradicate re occurrences.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>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&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures. </li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p><span>To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</span></p><br><p><span><span><strong>About You:</strong></span></span></p><br><ul><li><span><span>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</span></span></li><li><span><span>Work in a multicultural environment.</span></span></li><li><span><span>Knowledge of the style of cuisine.</span></span></li><li><span><span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span></span></li><li><span><span>Solid International Culinary experience</span></span></li></ul><p><span><span><strong>About the Benefits:</strong></span></span></p><br><p><span><span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span></span></p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><br></p> <p> <strong>About the Job:</strong> </p> <p>An opportunity has arisen for a <strong>CDP </strong>to join<strong> Banquet Kitchen </strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</p> <ol> <li>To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of Lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company s policy on Safety Procedures and Practices.</li> <li>To have a complete understanding of, and adhere to the company s policy relating to Food hygiene and Safe Food Handling practices.</li> <li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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 </li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures. </li> <li>To ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.</li> </ol> <p>To ensure all quality ingredients are professionally prepared in accordance with recipes, plating guides, buffet set ups , with an emphasis on maximizing production time and minimizing waste</p> <p> <span> <strong>About You:</strong> </span> </p> <ul> <li> <span>Should have 5-year minimum experience in Culinary in a five-star hotel.</span> </li> <li> <span>Work in a multicultural environment.</span> </li> <li> <span>Knowledge of the style of cuisine.</span> </li> <li> <span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span> </li> <li> <span>Solid International Culinary experience</span> </li> </ul> <p> </p> <p> <span> <strong>About the Benefits:</strong> </span> </p> <p> <span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span> </p></div></section>

<p>Position Title: Head Chef - Mediterranean-Italian Employment Type: Full Time Salary KWD: Depending on experience and qualifications Benefits: Accommodation until residency formalities (1-2 months) Job Location: Kuwait About the Client: A premium experiential dining concept focused on live-fire Mediterranean-inspired cuisine in Kuwait Job Description: -Lead kitchen operations and deliver a refined Mediterranean dining experience at scale -Design and execute ingredient-driven menus aligned with premium casual / upscale standards -Ensure consistency, quality control, and cost efficiency across all kitchen operations -Build, train, and manage a high-performing culinary team while maintaining hygiene and safety standards</p><p>-Minimum of 5 years' experience as a Head Chef specializing in Mediterranean-Italian or Mediterranean-Italian fusion cuisine. -Open to overseas candidates, but must have at least 4 years of GCC experience including a proven track record in a fine-dining standalone restaurant -Strong understanding of ingredient-led cooking, plating, and guest experience (tableside/service) -Strong leadership with experience in team building, kitchen structure, and cost control</p>

<p>Position Title: Head Chef - Mediterranean-Italian Employment Type: Full Time Salary KWD: Depending on experience and qualifications Benefits: Accommodation until residency formalities (1-2 months) Job Location: Kuwait About the Client: A premium experiential dining concept focused on live-fire Mediterranean-inspired cuisine in Kuwait Job Description: -Lead kitchen operations and deliver a refined Mediterranean dining experience at scale -Design and execute ingredient-driven menus aligned with premium casual / upscale standards -Ensure consistency, quality control, and cost efficiency across all kitchen operations -Build, train, and manage a high-performing culinary team while maintaining hygiene and safety standards</p><p>-Minimum of 5 years' experience as a Head Chef specializing in Mediterranean-Italian or Mediterranean-Italian fusion cuisine. -Open to overseas candidates, but must have at least 4 years of GCC experience including a proven track record in a fine-dining standalone restaurant -Strong understanding of ingredient-led cooking, plating, and guest experience (tableside/service) -Strong leadership with experience in team building, kitchen structure, and cost control</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>About the Hotel:</p><br><p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p><br><p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p><br><p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p><br><p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p><br><p>About the Job:</p><br><p><strong>An opportunity has arisen for a Demi Chef de Partie&nbsp;to join Pastry Kitchen&nbsp;at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</strong></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Chef de Cuisine, with clear and concise details as required.</li><li>To identify and request assistance&nbsp; prior to any breakdowns.</li><li>To relay any breakdown related information &nbsp;immediately to&nbsp;the Chef de Cuisine ,to enable root cause identification and eradicate re occurrences.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>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&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all&nbsp; pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p>About You:</p><br><ul><li>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</li><li>Work in a multicultural environment.</li><li>Knowledge of the style of cuisine.</li><li>Knowledge of HACCP as well as general health &amp; safety in the workplace.</li><li>Solid International Culinary experience</li></ul><p>About the Benefits:</p><br><p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><strong>About Jumeirah and the Hotel:&nbsp;</strong></span></p><br><p><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&amp;B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</span></p><br><p><span>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</span></p><br><p><span>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</span></p><br><p><span>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</span></p><br><p><span><strong>About the Job:</strong></span></p><br><p><span>An opportunity has arisen for a <strong>Chef de Partie&nbsp;</strong>to join<strong> Cold Kitchen&nbsp;</strong>at <strong>Jumeirah Messilah Beach</strong>. The main duties and responsibilities of this role are:</span></p><br><ol><li>To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li><li>To report accidents and sickness&nbsp;immediately to the Chef de Cuisine, with clear and concise details as required.</li><li>To identify and request assistance prior to any breakdowns.</li><li>To relay any breakdown related information immediately to&nbsp;the Chef de Cuisine ,to enable root cause identification and eradicate re occurrences.</li><li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li><li>To be an ambassador of Lateral service for the team.</li><li>To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.</li><li>To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.</li><li>To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li><li>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&nbsp;</li><li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li><li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.</li><li>To identify and request assistance if required, prior to any breakdowns occurring.</li><li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li><li>To follow all control and key procedures. </li><li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li></ol><p><span>To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste</span></p><br><p><span><strong>About You:</strong></span></p><br><ul><li><span>Should have&nbsp;5-year minimum experience in Culinary&nbsp;in a five-star hotel.</span></li><li><span>Work in a multicultural environment.</span></li><li><span>Knowledge of the style of cuisine.</span></li><li><span>Knowledge of HACCP as well as general health &amp; safety in the workplace.</span></li><li><span>Solid International Culinary experience</span></li></ul><p><span><strong>About the Benefits:</strong></span></p><br><p><span>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&amp;B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</span></p><br><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Supervise and manage daily kitchen operations to ensure smooth and efficient food production.</p> <p>Plan, prepare, and oversee the cooking of meals while maintaining company standards for quality, taste, and presentation.</p> <p>Coordinate the preparation of high-volume meals for industrial catering, camps, employee mess facilities, and institutional kitchens.</p> <p>Assist in menu planning, recipe standardization, and food costing to achieve operational and budgetary targets.</p> <p>Monitor food production schedules and ensure timely service of meals.</p> <p>Maintain strict compliance with HACCP, food safety, hygiene, and sanitation standards.</p> <p>Conduct regular inspections of food preparation areas, storage facilities, and kitchen equipment.</p> <p>Supervise, train, and motivate kitchen staff, ensuring adherence to operational procedures and quality standards.</p> <p>Allocate duties, prepare work schedules, and monitor staff performance.</p> <p>Control food costs through proper inventory management, portion control, and waste reduction measures.</p> <p>Ensure proper receiving, storage, labeling, and stock rotation of food items following FIFO principles.</p> <p>Monitor inventory levels and coordinate with procurement teams for timely replenishment of supplies.</p> <p>Maintain accurate records of food production, stock consumption, and kitchen operations.</p> <p>Ensure all kitchen equipment is properly maintained and report any maintenance requirements.</p> <p>Address operational challenges promptly and implement corrective actions when necessary.</p> <p>Support catering requirements for special events, VIP functions, and client-specific meal requests.</p> <p>Maintain a safe working environment and ensure compliance with company policies and local regulations.</p> <p>Collaborate with catering managers and other departments to ensure customer satisfaction and service excellence.</p> <p>Assist in developing and implementing continuous improvements in kitchen operations and productivity.</p> <p>Perform any other duties assigned by the Catering Manager, Executive Chef, or Management.</p></div></section>