About the Hotel:

Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&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.

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 Caf all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Caf , and The Lobby Lounge for a relaxing afternoon tea.

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.

Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.

About the Job:

An opportunity has arisen for a Sous Chef to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are: Lead the day-to-day operation and preparation of all Banquet items.

1. Manage the daily operation of the Banquet Kitchen, ensuring food preparation and production are completed according to event requirements and operational standards.
2. Review banquet requirements and production forecasts and prepare daily production schedules, quantities and priorities for the culinary team.
3. Coordinate food preparation for functions and special events, including requirements related to presentation, staffing and additional costs.
4. Supervise the culinary team during event set-up, service and breakdown, ensuring smooth execution throughout each function.
5. Ensure all food is prepared according to approved recipes, preparation methods, portion sizes and presentation standards.
6. Maintain consistent food quality and presentation, including buffet displays, plated functions and other banquet food presentations.
7. Communicate and delegate daily production requirements clearly to Chefs de Partie, Demi Chefs, Commis and other assigned culinary colleagues.
8. Monitor production levels and event requirements to ensure sufficient food is prepared while controlling overproduction and waste.
9. Ensure ingredients are correctly ordered, received and stored, following appropriate FIFO stock rotation and purchasing specifications.
10. Check the quality of incoming food products and ensure ingredients meet the required specifications before use.
11. Monitor food cost and kitchen operating expenses and take corrective action where necessary to control costs without compromising quality.
12. Plan colleague schedules according to business and event forecasts, ensuring appropriate staffing while remaining within budget requirements.
13. Train, coach and develop culinary colleagues based on operational needs, food quality standards, hygiene requirements and identified development areas.
14. Conduct regular team briefings and meetings to communicate event requirements, operational priorities and relevant updates.
15. Maintain food safety, safe food handling and hygiene standards throughout the Banquet Kitchen.
16. Work closely with Stewarding to maintain cleanliness of kitchen areas, equipment, refrigeration and workspaces.
17. Ensure kitchen equipment is properly used and maintained, report defects promptly and follow up on required repairs to minimize disruption to operations.
18. Coordinate with other Culinary, Catering and Food & Beverage teams to ensure banquet functions are properly planned and delivered.
19. Maintain effective portion and quality-control systems to achieve consistency across banquet production.
20. Support menu development and food promotions, creating dishes that meet guest needs, hotel standards and local market requirements.
21. Monitor culinary trends and competitor offerings and recommend relevant ideas to improve banquet menus, products and presentations.
22. Maintain accurate operational records, including production schedules, recipes, menus, reports and food-presentation references.
23. Build a professional, respectful and collaborative working environment, supporting colleagues across Culinary and other departments when required.
24. Report operational challenges and irregularities promptly to the Executive Sous Chef or Executive Chef and recommend appropriate corrective action.
25. Assume responsibility for the Banquet Kitchen when required, ensuring continuity of leadership and operational standards.

About the Benefits:

We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&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.

Desired Candidate Profile

• Should have 5-year minimum experience in Culinary in a five-star hotel.
• Work in a multicultural environment.
• Knowledge of the style of cuisine.
• Knowledge of HACCP as well as general health & safety in the workplace.
• Solid International Culinary experience