وظائف شيف أسماك في الكويت

<p>Job Opportunity – Sabroso Restaurant</p><p>&nbsp;</p><p>Sabroso Restaurant is looking for a Kuwaiti Cuisine Chef and an Assistant Chef to join our team.</p><p>&nbsp;</p><p><strong>Requirements</strong>:</p><p>• Age between 25 and 35 years old</p><p>• Minimum 5 years of work experience in Kuwaiti cuisine</p><p>• A valid residency permit and health card are required</p><p>&nbsp;</p><p>Work location:</p><p>A restaurant company located in Al-Qurain Markets.</p>

<p>We are looking for a skilled and experienced Cook to join our kitchen team.</p><p><strong>​Requirements:</strong></p><p>​Cuisine Expertise: Must have hands-on experience in preparing authentic Pakistani, Indian, and Afghani dishes.</p><p>​Experience: Proven experience in a professional kitchen environment is required.</p><p>&nbsp;</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Greetings From Hire Globe in Hiring Kuwait for Leading Restaurant Online Interview 1 - Chef - Salary 150 KD 2- Cook -Salary 150 KD 3 - Baker -Salary 130 KD Exp. 4 - 10 Yrs. in Resultant, Hotel FAT Contact -&nbsp;</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Exp. 4 - 10 Yrs. in Resultant, Hotel FAT</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>hiring Restaurant staff for Kuwait</p><p>Restaurant Managers</p><p>Ast Restaurant managers</p><p>Bartenders</p><p>Barista</p><p>Sous Chef, CDP, DCDP.</p><p>Waiters.</p><p>Waitress, Hostess, Restaurant Captain, supervisors</p><p>Commi cooks ( Continental )</p><p>Interview in Delhi on 22 July</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Restaurant Managers</li><li>Ast Restaurant managers</li><li>Bartenders</li><li>Barista</li><li>Sous Chef, CDP, DCDP.</li><li>Waiters.</li><li>Waitress, Hostess, Restaurant Captain, supervisors</li><li>Commi cooks ( Continental )</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring an experienced Chef De Partie for a reputed restaurant group in Qatar &amp; Kuwait</p><br><br><p>The Chef De Partie will be responsible for handling a designated kitchen section and ensuring high standards of food preparation, quality, hygiene, and kitchen efficiency in a fast-paced restaurant environment.</p><br><br><br>Key Responsibilities<ul><li><p>Prepare, cook, and present dishes according to restaurant standards</p><br><br></li><li><p>Handle a specific kitchen section independently (Grill, Hot Kitchen, Continental, Arabic, Asian, etc.)</p><br><br></li><li><p>Ensure consistency in taste, presentation, and portion control</p><br><br></li><li><p>Maintain food hygiene and kitchen cleanliness standards</p><br><br></li><li><p>Monitor food stock and assist in inventory management</p><br><br></li><li><p>Coordinate with Sous Chef and kitchen team during operations</p><br><br></li><li><p>Train and supervise Commis chefs and kitchen assistants</p><br><br></li><li><p>Ensure timely food preparation during peak service hours</p><br><br></li><li><p>Reduce food wastage and maintain kitchen efficiency</p><br><br></li><li><p>Follow company SOPs and food safety regulations</p><br><br></li></ul><br><strong>Salary &amp; Benefits:</strong><ul><li><p>Attractive Salary</p><br><br></li><li><p>Accommodation Provided</p><br><br></li><li><p>Transportation Provided</p><br><br><br><br></li></ul>Requirements <br><ul><li><p>Diploma/Degree in Hotel Management or Culinary Arts preferred</p><br><br></li><li><p>Minimum 4-6 years of experience in reputed restaurants</p><br><br></li><li><p>Strong knowledge of kitchen operations and food preparation</p><br><br></li><li><p>Experience in high-volume restaurant operations preferred</p><br><br></li><li><p>Good communication and teamwork skills</p><br><br></li><li><p>Ability to work under pressure in a fast-paced environment</p><br><br></li><li><p>Gulf experience preferred</p><br><br></li></ul><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Hiring In Well-Known Restaurant Chain Brand In Kuwait</p><p><br></p><p>Pizza Chef/Continental/Baker</p><p><br></p><p>Food &amp; Accommodation Provided</p><p><br></p><p>2 YEAR Visa</p><p><br></p><p>Role: Commis (Commi 1 / 2 / 3)</p><p>Industry Type: Hotels &amp; Restaurants</p><p>Department: Food, Beverage &amp; Hospitality</p><p>Employment Type: Full Time, Permanent</p><p>Role Category: Kitchen / F&amp;B Production</p><p>Education</p><p>UG: BHM /BHMCT in Food and Beverage Service, Diploma in Hotel Management</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Pizza Chef/Continental/Baker</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare, cook, and present dishes according to restaurant standards</p> <ul> <li>Prepare, cook, and present dishes according to restaurant standards</li> <li>Handle a specific kitchen section independently (Grill, Hot Kitchen, Continental, Arabic, Asian, etc.)</li> <li>Ensure consistency in taste, presentation, and portion control</li> <li>Maintain food hygiene and kitchen cleanliness standards</li> <li>Monitor food stock and assist in inventory management</li> <li>Coordinate with Sous Chef and kitchen team during operations</li> <li>Train and supervise Commis chefs and kitchen assistants</li> <li>Ensure timely food preparation during peak service hours</li> <li>Reduce food wastage and maintain kitchen efficiency</li> <li>Follow company SOPs and food safety regulations</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Diploma/Degree in Hotel Management or Culinary Arts preferred</p> <ul> <li>Diploma/Degree in Hotel Management or Culinary Arts preferred</li> <li>Minimum 4 6 years of experience in reputed restaurants</li> <li>Strong knowledge of kitchen operations and food preparation</li> <li>Experience in high-volume restaurant operations preferred</li> <li>Good communication and teamwork skills</li> <li>Ability to work under pressure in a fast-paced environment</li> <li>Gulf experience preferred</li> </ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>PRIMARY OBJECTIVE OF POSITION To assist the Sous Chef / Executive Sous Chef in the supervision of the kitchen team while participating in the food production. To ensure that any F&amp;B event in his section provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability. All work is carried out in line with the hotel s guidelines, the departmental business plan, and The Rezidor Hotel Group s corporate guidelines and service concepts.</p><p>TASKS, DUTIES AND RESPONSIBILITIES Ensure proper amounts of food are in place for the daily service Be able to cover the duty of the Sous Chef in his absence Adheres to Rezidor Hotel Group s hospitality standards of food quality, preparation, recipes, and presentation Works with Chefs to ensure seasoning, portions, and appearance of food Ensures readiness and makes priorities in case of last minute changes Co-ordinates job tasks with staff in own section Provide on the job training as required Knows how to follow applicable laws regarding food safety and sanitation Supervises, prepares and properly sets up all food orders as they are received in accordance with recipes and proper presentation Ensures that spoilage and wastage is kept to a strict minimum Stores food in the proper way, covered &amp; dated, using the First In First Out Follows proper safety, hygiene and sanitation practices at any time Works actively, co-ordinates the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation Ensure that unused food is used in other section to avoid wastes Maintains the highest standard quality and portion control, prepares requisitions, checks expiry dates, identifies slow moving items and ensures that all items are properly stored &amp; rotated by the section team Maintains all operating equipment, report &amp; follow up on any repairs. Consults with Sous Chef for suggestions that might improve quality. Performs any other duties asked for by Sous Chef / Exec. Sous Chef Work as a team with other Sous Chef / Exec. Sous Chef to take every opportunity to learn and improve your skills in a Yes I Can service Supervises all Chefs &amp; stewards within the designated section Be actively involved in keeping the food cost as per the budget Prepare weekly roster, controls over times of his section</p><p>HEALTH AND SAFETY Adheres to all health, sanitation, food safety rules and regulations Ensures that all potential / real hazards are reported &amp; reduced immediately Fully understands the hotel s fire, emergency and bomb procedures Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct Co-ordinates work and works in a safe manner that does not harm or injure self or others</p><p>MISCELLANEOUS Attends meetings and training required by the Sous Chef / Exec. Sous Chef Maintains own working area, materials and company property clean, tidy and in good shape Helps employees to achieve optimum quality Checks the restaurant reservations regularly Accepts flexible work schedule necessary for uninterrupted service to the food production function Continuously seeks to endeavour the knowledge of own job function Is well updated on, and possesses solid knowledge of the following: - Hotel fire, bomb and emergency procedures - Hotel health and safety policies and procedures - Restaurant corporate marketing and promotional programmes - Restaurant guests generating high business volume - Labour law rules &amp; regulation Responsible Business: show involvement &amp; motive your team to be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum education: National academic qualifications</li><li>Minimum experience: 5+ years of relevant experience in Kitchen</li><li>Language skills: Very good command of written and spoken English</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We re seeking a skilled and disciplined CHEF DE PARTIE to support the Senior Sous Chef in delivering consistency, innovation, and operational excellence across a premium modern Chinese concept in Kuwait.</p><p>The ideal candidate will bring technical mastery, reliability, and a passion for culinary excellence, with proven ability in Beijing style and Hong Kong inspired dishes .</p><p>Strong wok skills, precision seasoning, and high heat control are essential, alongside creativity in dim sum, dumplings, bao, handmade noodles, lacquered meats, and Beijing duck .</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Modern Chinese cuisine (Beijing-style and Hong Kong-inspired)</li><li>Strong wok skills, seasoning, and high-heat control</li><li>Expertise in dim sum and dumplings, bao, handmade noodles</li><li>Knowledge of Beijing duck, roasted specialties, lacquered meats</li><li>Sauce development and premium Chinese platin</li><li>background from premium establishment will be an advantage</li><li>Strong presentation and culinary discipline</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We re seeking a highly skilled and disciplined SENIOR SOUS CHEF to support the Head Chef in delivering consistency, innovation, and operational excellence across a premium modern Chinese concept in Kuwait. The ideal candidate will bring technical mastery, reliability, and a passion for culinary excellence, with proven ability in Beijing-style and Hong Kong-inspired dishes . Strong wok skills, precision seasoning, and high-heat control are essential, alongside creativity in dim sum, dumplings, bao, handmade noodles, lacquered meats, and Beijing duck.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Modern Chinese cuisine (Beijing-style and Hong Kong-inspired)</li><li>Strong wok skills, seasoning, and high-heat control</li><li>Expertise in dim sum and dumplings, bao, handmade noodles</li><li>Knowledge of Beijing duck, roasted specialties, lacquered meats</li><li>Sauce development and premium Chinese plating</li><li>Preferred background from premium will be an advantage</li><li>Premium dining experience preferred</li><li>Strong presentation and culinary discipline</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are seeking an experienced <strong>Sr Sous Chef</strong> with strong steakhouse experience to support the Head Chef in managing kitchen operations, ensuring premium food quality and consistency, supervising kitchen staff, maintaining hygiene standards, and delivering smooth high-volume service.</p><br><br><br><p><strong><u>Key Responsibilities</u></strong></p><br><br><ul><li><p>Ensure dishes meet brand standards in taste, presentation, and consistency</p><br><br></li><li><p>Oversee kitchen sections and service readiness</p><br><br></li><li><p>Lead and train kitchen staff</p><br><br></li><li><p>Control food cost, waste, and inventory</p><br><br></li><li><p>Ensure HACCP compliance and hygiene standards</p><br><br></li><li><p>Support menu development and implementation</p><br><br><br></li></ul><p><strong><u>Key Competencies</u></strong></p><br><br><ul><li><p>Premium dining and steakhouse expertise</p><br><br></li><li><p>Leadership and team management</p><br><br></li><li><p>Attention to detail</p><br><br></li><li><p>Knowledge of meat cuts and grilling techniques</p><br><br></li><li><p>Food cost control and financial awareness</p><br><br><br></li></ul><p><strong><u>Preferred Background</u></strong></p><br><br><ul><li><p>International premium steakhouse brands</p><br><br></li><li><p>Luxury hotel dining environments</p><br><br></li><li><p>High-volume premium restaurants</p><br><br></li><li><p>Structured kitchens with strong SOPs</p><br><br></li></ul><br><strong>Salary &amp; Benefits:</strong><ul><li><p>Salary Range<strong> :</strong> 700 - 800 KD</p><br><br></li><li><p>Accommodation Provided</p><br><br></li><li><p>Transportation Provided</p><br><br></li><li><p>Duty Hours: 9 hours per day</p><br><br></li><li><p>Weekly Off: 1 day per week</p><br><br><br></li></ul>Requirements <br><ul><li><p>5-7 years in premium or fine dining kitchens</p><br><br></li><li><p>2-3 years as Sous Chef or Senior Sous Chef</p><br><br></li><li><p>Steakhouse experience preferred</p><br><br></li><li><p>Culinary degree or equivalent training</p><br><br></li></ul><br> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Ensure dishes meet brand standards in taste, presentation, and consistency</p> <ul> <li>Oversee kitchen sections and service readiness</li> <li>Lead and train kitchen staff</li> <li>Control food cost, waste, and inventory</li> <li>Ensure HACCP compliance and hygiene standards</li> <li>Support menu development and implementation</li> </ul> <p>Key Competencies</p> <ul> <li>Premium dining and steakhouse expertise</li> <li>Leadership and team management</li> <li>Attention to detail</li> <li>Knowledge of meat cuts and grilling techniques</li> <li>Food cost control and financial awareness</li> </ul> <p>Preferred Background</p> <ul> <li>International premium steakhouse brands</li> <li>Luxury hotel dining environments</li> <li>High-volume premium restaurants</li> <li>Structured kitchens with strong SOPs</li> </ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>5 7 years in premium or fine dining kitchens</p> <ul> <li>2 3 years as Sous Chef or Senior Sous Chef</li> <li>Steakhouse experience preferred</li> <li>Culinary degree or equivalent training</li> </ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Prepare and cook food following standard recipes, procedures, and presentation guidelines. Support the Chef de Partie/Demi Chef de Partie in maintaining recipe consistency and quality control. Ensure taste, temperature, and portion sizes are consistently met. Assist in product development and smooth kitchen operations. Maintain food quality, hygiene, and cleanliness at all times. Ensure all kitchen equipment is in proper working order. Manage ingredient requisitions and maintain adequate stock levels. Assist in preparing room amenities and special requests. Uphold professionalism and a positive attitude in all tasks. Adhere to halal food preparation and service standards. Follow sanitation protocols and respond appropriately in emergencies.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Minimum 2 years of experience in a luxury five-star hotel. Proficiency in English (reading, writing, and speaking). Flexible schedule and ability to work various shifts. Strong teamwork and ability to perform under pressure.</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 </strong>to join<strong> Banquet 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> 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><br></p></div></section>

<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>