Chef Bakery Jobs in Kuwait

<p><b>Role: Chef De Partie / Demi Chef De Partie</b></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: Any Graduate</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Hotel Management/Dip course with good comm skills and knowledge about the menu and operations in similar role and property.</li><li>Should be flexible on role assigned.</li><li>Available to join at the earliest.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><span><span><span>You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</span></span></span></span></span></p><br><br><b>Qualifications:</b><br><ul><li><span><span>1-year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.</span></span></li><li><span><span>Basic Culinary skills and good hygiene knowledge.</span></span></li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p><strong>About the Role</strong></p><br><br><p>Join Hudson Manpower in collaboration with a renowned hospitality group in Kuwait. We are hiring skilled and motivated <strong>Commis I &amp; Commis III Chefs</strong> with experience in Continental, Arabic, or Multi-Cuisine kitchens. If you are passionate about culinary excellence and ready to grow in a professional international kitchen environment, this is your opportunity to advance your career.</p><br><br><p><strong>Key Responsibilities</strong></p><br><br><ul><li><p>Assist in daily food preparation including chopping, cutting, marination, and mise en place.</p><br><br></li><li><p>Prepare and cook menu items under the guidance of Sous Chef and Head Chef.</p><br><br></li><li><p>Handle assigned kitchen section efficiently (especially for Commis I).</p><br><br></li><li><p>Ensure food quality, taste, and presentation meet company standards.</p><br><br></li><li><p>Maintain workstation cleanliness, proper storage, and hygiene at all times.</p><br><br></li><li><p>Follow standardized recipes, portion control, and plating guidelines.</p><br><br></li><li><p>Support smooth kitchen operations during busy service hours.</p><br><br></li><li><p>Monitor stock levels and inform supervisors about shortages.</p><br><br></li><li><p>Comply with food safety and sanitation regulations.</p><br><br></li></ul><br><p><strong>Job Location : Kuwait</strong></p><br><br>Requirements <br><p><strong>For Commis I:</strong></p><br><br><ul><li><p>1-3 years of experience in a professional kitchen.</p><br><br></li><li><p>Basic knowledge of cooking techniques and food safety standards.</p><br><br></li><li><p>Willingness to learn and grow within the kitchen team.</p><br><br></li></ul><p><strong>For Commis III:</strong></p><br><br><ul><li><p>3-5 years of experience in hotel or high-volume restaurant kitchens.</p><br><br></li><li><p>Strong knowledge of hot kitchen / cold kitchen / specific section handling.</p><br><br></li><li><p>Ability to manage a section independently during service.</p><br><br><br><p><strong>Salary &amp; Benefits</strong></p><br><br><ul><li><p>Attractive Salary based on Experience</p><br><br></li><li><p>Accommodation Provided</p><br><br></li><li><p>Transportation Provided</p><br><br></li></ul><br></li></ul><br> </div>

<p>Rose City Catering Company is looking for a passionate and skilled Chef de Partie to join our culinary team. The ideal candidate will have experience in American cuisine, with a focus on burgers and sandwiches. This is a fantastic opportunity to grow your career in a dynamic and fast-paced environment.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Proven experience as a Chef de Partie or similar role.</li><li>Strong knowledge of American cuisine, particularly burgers and sandwiches.</li><li>Ability to work effectively in a team and independently.</li><li>Excellent knife skills and attention to detail.</li><li>Passion for food and commitment to quality.</li><li>Good communication and organizational skills.</li><li>Ability to manage time effectively and meet deadlines.</li><li>Culinary school diploma or equivalent experience is a plus.</li></ul>

<p>Join Hudson Manpower in collaboration with a renowned hospitality group in Kuwait. We are hiring skilled and motivated Commis I &amp; Commis III Chefs with experience in Continental, Arabic, or Multi-Cuisine kitchens. If you are passionate about culinary excellence and ready to grow in a professional international kitchen environment, this is your opportunity to advance your career.</p><p><strong>Key Responsibilities</strong></p><ul><li>Assist in daily food preparation including chopping, cutting, marination, and mise en place.</li><li>Prepare and cook menu items under the guidance of Sous Chef and Head Chef.</li><li>Handle assigned kitchen section efficiently (especially for Commis I).</li><li>Ensure food quality, taste, and presentation meet company standards.</li><li>Maintain workstation cleanliness, proper storage, and hygiene at all times.</li><li>Follow standardized recipes, portion control, and plating guidelines.</li><li>Support smooth kitchen operations during busy service hours.</li><li>Monitor stock levels and inform supervisors about shortages.</li><li>Comply with food safety and sanitation regulations.</li></ul><p>Job Location : Kuwait</p><p><strong>Job requirements</strong></p><p>For Commis I:</p><ul><li>1 3 years of experience in a professional kitchen.</li><li>Basic knowledge of cooking techniques and food safety standards.</li><li>Willingness to learn and grow within the kitchen team.</li></ul><p>For Commis III:</p><ul><li>3 5 years of experience in hotel or high-volume restaurant kitchens.</li><li>Strong knowledge of hot kitchen / cold kitchen / specific section handling.</li><li>Ability to manage a section independently during service.</li></ul><p>Salary &amp; Benefits</p><ul><li>Attractive Salary based on Experience</li><li>Accommodation Provided</li><li>Transportation Provided</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>1 3 years of experience in a professional kitchen.</li><li>Basic knowledge of cooking techniques and food safety standards.</li><li>Willingness to learn and grow within the kitchen team.</li><li>3 5 years of experience in hotel or high-volume restaurant kitchens.</li><li>Strong knowledge of hot kitchen / cold kitchen / specific section handling.</li><li>Ability to manage a section independently during service.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an exceptional SOUS CHEF to join a dynamic hospitality operation in Kuwait, renowned for its commitment to premium dining experiences. This concept offers luxury steakhouse dining alongside gourmet street food, seafood, and vegetarian options in a refined, modern setting. It blends international fine-dining standards with a stylish, cosmopolitan atmosphere. This role provides the opportunity to showcase mastery in steak preparation and execution, ensuring every cut is treated with precision, consistency, and artistry. Our kitchens emphasize quality, innovation, and guest satisfaction blending fine-dining standards with a modern steakhouse edge.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><div>Culinary Excellence : You hold a Diploma in Culinary Arts (or equivalent professional qualification) Steak Mastery : Deep expertise in premium beef cuts (ribeye, sirloin, tenderloin, tomahawk, Wagyu). Skilled in butchery, grilling, sous-vide, and achieving consistent doneness with precision. Fine-Dining Standards : Strong plating and presentation skills, ensuring dishes meet international luxury expectations. Menu Innovation : Ability to contribute to creative menus that balance steakhouse classics with modern gourmet twists, while also integrating seafood and vegetarian options. Leadership &amp; Discipline : Supports the Head Chef, supervises line cooks, enforces hygiene and kitchen discipline, and maintains operational efficiency. Guest Interaction : Fluent in English, confident in engaging with guests when required, representing the brand with professionalism. Resilience Under Pressure : Thrives in high-demand service periods, ensuring consistency and calm under pressure. Mentorship : Passionate about training junior chefs, fostering growth, and maintaining morale in a dynamic team. Sustainability Awareness : Knowledge of responsible sourcing, waste reduction, and eco-conscious practices aligned with modern hospitality values.</div><div>Key Requirements Professional Experience : Proven track record as a Sous Chef in a fine-dining or premium steakhouse environment. Culinary Qualification : Diploma in Culinary Arts (or equivalent certification). Steakhouse Background : Strong foundation in steak and grill techniques. Health &amp; Fitness : Physically fit to meet the demands of a busy kitchen</div><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>Commis 1 </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 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> <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> </p> <p><br></p> <p> </p> <p> </p> <p> </p></div></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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: high school diploma or G.E.D. equivalent.</p><p>Related Work Experience: At least 1 year of related work experience.</p><p>Supervisory Experience: No supervisory experience.</p><p>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> <strong>Role &amp; responsibilities</strong> </p> <br> <p>1. Operations Management: Manage and supervise day-to-day camp operations, including catering services, housekeeping, laundry, and general camp maintenance. Ensure all meals are prepared and served according to company and client standards, including dietary requirements and food safety regulations. Monitor stock levels of food, beverages, and consumables, ensuring timely replenishment of supplies to avoid shortages. Supervise the preparation, storage, and hygiene standards in the kitchen and dining areas. Preparing the material request (MR) and receive the materials. Prepare daily food cost report and send man-day report to project manager. Prepare the daily meals count. 2. Staff Management: Supervise and coordinate the activities of the camp crew, including cook, Asst. cook, Helper, Waiter, Laundry Man, Housekeeper, Cleaner, Rig Boy. Plan and manage staff rotations, schedules, and leave plans to ensure uninterrupted camp services. Provide training and mentorship to junior staff to maintain high standards of service and compliance with safety regulations. Conduct performance evaluations for camp staff and provide feedback for improvements. 3. Health &amp; Safety: Ensure compliance with all health, safety, and environmental policies and procedures, including food safety and sanitation protocols (HACCP or similar). Conduct regular inspections of camp facilities to identify potential safety hazards or maintenance issues and ensure immediate corrective actions. Prepare for and respond to emergency situations, including foodborne illnesses, fires, or evacuations. Ensure that proper safety protocols are followed by all staff. 4. Client and Stakeholder Communication: Serve as the main point of contact for client representatives on-site, ensuring effective communication and prompt resolution of any issues. Collect feedback from camp residents and address any concerns regarding food quality, accommodation, or other camp services.</p></div></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>&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&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><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>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&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 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&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><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>People</strong></span></span></p><br><p><span><span>• Support the Executive Chef in supervising daily kitchen operations and assigning tasks</span></span></p><br><p><span><span>•Assist in training, coaching, and developing kitchen colleagues</span></span></p><br><p><span><span>•Monitor team performance and provide feedback</span></span></p><br><p><span><span>•Promote teamwork and coordinate with other departments</span></span></p><br><p><span><span>•Ensure proper staffing levels during operations</span></span></p><br><p><span><span><strong>Guest Experience</strong></span></span></p><br><p><span><span>•Maintain high standards of food quality and presentation</span></span></p><br><p><span><span>•Support in handling guest feedback and special requests</span></span></p><br><p><span><span>•Assist with menu execution and consistency across outlets</span></span></p><br><p><span><span>•Ensure timely and efficient service delivery</span></span></p><br><p><span><span><strong>Responsible Business</strong></span></span></p><br><p><span><span>•Ensure compliance with hygiene, safety, and food handling standards</span></span></p><br><p><span><span>•Maintain proper storage and stock control to minimize waste</span></span></p><br><p><span><span>•Monitor kitchen equipment and ensure proper maintenance</span></span></p><br><p><span><span>•Follow all company policies and local regulations</span></span></p><br><p><span><span>•Stay updated on industry trends and support innovation</span></span></p><br><p><span><span><strong>Financial</strong></span></span></p><br><p><span><span>•Assist in controlling food costs and minimizing wastage</span></span></p><br><p><span><span>•Support inventory management and stock control</span></span></p><br><p><span><span>•Help in preparing reports and forecasts as required</span></span></p><br><p><span><span>•Ensure proper portion control and cost consistency</span></span></p><br><p><span><span><strong>Accountabilities</strong></span></span></p><br><p><span><span>•Supervise kitchen operations in the absence of the Executive Chef</span></span></p><br><p><span><span>•Ensure all dishes meet brand and quality standards</span></span></p><br><p><span><span>•Oversee specific sections or outlets as assigned</span></span></p><br><p><span><span>•Support banquet and large-scale food production operations</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>Coordinate and manage all administrative operations for the F&amp;B and Kitchen departments, including calendars, correspondence, reports, meeting minutes, and departmental documentation. Monitor food stock, market lists, kitchen supplies, and month-end inventories to ensure smooth operations and cost control within budget. Support daily operations by managing Banquet Event Orders (BEOs), coordinating with kitchen, stewarding, purchasing, and engineering teams, and following up on operational requests. Ensure compliance with HACCP, workplace safety, hygiene, and Accor quality standards while maintaining accurate safety and compliance records. Supervise and support culinary and F&amp;B colleagues, including scheduling, leave records, staff administration, productivity, and departmental communication. Assist the Executive Chef and DOFB in overseeing departmental performance, operational efficiency, sustainability initiatives, and service excellence standards.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or degree in Hotel Management, Hospitality, or related field.</li><li>Previous experience in hotel kitchen, F&amp;B, or hospitality operations.</li><li>Minimum 1 years of secretarial experience</li><li>Good reading, writing and oral proficiency in English language</li><li>Good working knowledge of MS Excel, Word, &amp; PowerPoint</li><li>Good understanding of kitchen operations and F&amp;B standards.</li><li>Strong communication and interpersonal skills.</li><li>Ability to work under pressure and manage multiple tasks.</li><li>Attention to detail and accuracy in reporting and documentation.</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The Senior Dessert Chef is responsible for creating and executing premium, high-end desserts that reflect luxury, creativity, and brand identity. This role requires strong expertise in modern pastry techniques, refined presentation, and consistency across both dine-in and trolley operations. The chef will lead dessert innovation while maintaining exceptional quality and efficiency.</p><p><strong>Key Responsibilities</strong></p><ul><li><p>Design and execute <strong>high-end, visually refined desserts</strong> aligned with our premium concept</p></li><li><p>Ensure each dessert meets <strong>luxury plating and branding standards</strong></p></li></ul><ul><li><p>Develop seasonal and signature dessert menus</p></li><li><p>Introduce modern techniques (fusion Asian desserts, textures, layers, premium ingredients)</p></li><li><p>Continuously refine recipes based on customer feedback and trends</p></li><li><p>Oversee daily dessert production with precision and consistency</p></li></ul><ul><li><p>Manage high-quality ingredients (premium chocolate, fruits, dairy, specialty items)</p></li></ul><ul><li><p>Train and supervise junior pastry staff</p></li></ul><ul><li><p>Ensure strict adherence to <strong>food safety and hygiene standards (HACCP)</strong></p></li><li><p>Maintain clean, organized, and professional kitchen environment</p></li></ul><p><strong>Requirements &amp; Qualifications</strong></p><ul><li><p>Diploma/Degree in Pastry Arts or Culinary Arts</p></li><li><p><strong>4–7 years experience</strong> in high-end pastry kitchens, fine dining, or luxury hospitality</p></li><li><p>Strong expertise in <strong>modern pastry, plating, and dessert aesthetics</strong></p></li><li><p>Experience in <strong>menu creation and concept development</strong></p></li><li><p>Ability to work under pressure in fast-paced premium environments</p></li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Fluent English preferred</p><p></p></section>

<p><h4>About the hotel:</h4> <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&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> <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> <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> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>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:</p> <ul> <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> </ul> <h4>About you:</h4> <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 & safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>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.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About </strong></span><span><strong>Calo</strong></span><p><span>Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.</span></p><br><br><span><strong>Role Overview</strong></span><p><span>We are looking for a Chef De Partie to lead CALO’s on-demand Kitchen operation.</span><br><span>In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.</span></p><br><br><p><span>This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy à la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.</span></p><br><br><span><strong>Main Responsibilities</strong></span><p><span>• Take full ownership of the cloud kitchen operations during the assigned shift </span><br><span>• Run the kitchen independently and ensure smooth end-to-end operations </span><br><span>• Lead, supervise, and manage all kitchen staff on shift </span><br><span>• Ensure timely preparation and dispatch of orders while maintaining Calo’s quality standards </span><br><span>• Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines </span><br><span>• Plan daily production and workflow to meet operational demand </span><br><span>• Monitor food quality, freshness, portioning, and waste control </span><br><span>• Manage inventory, ordering, stock rotation, and storage </span><br><span>• Enforce strict compliance with food safety, hygiene, and sanitation regulations </span><br><span>• Train, coach, and evaluate kitchen staff performance </span><br><span>• Communicate clearly with team members and management (Central Kitchen)</span><br><span>• Resolve operational issues proactively and take control of challenging situations </span><br><span>• Maintain a clean, organized, and efficient kitchen environment </span><br><span>• Lead by example with professionalism, discipline, and accountability</span></p><br><br><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><p><span>• Proven experience as a Chef De Partie (CDP) </span><br><span>• Minimum of 5 years’ experience in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens </span><br><span>• Strong background in heavy-pace à la carte operations </span><br><span>• Culinary degree or equivalent professional kitchen experience </span><br><span>• Previous experience running a kitchen or leading shifts independently </span><br><span>• Cloud kitchen or production kitchen experience is an advantage </span><br><span>• Willing to relocate to Kuwait </span><br><span>• Proficient in spoken and written English</span></p><br><br><span><strong>Knowledge &amp; Competency</strong></span><p><span>• Strong leadership with the ability to run kitchen operations independently </span><br><span>• Excellent kitchen management and organizational skills </span><br><span>• Ability to handle high-volume production under pressure </span><br><span>• Skilled in staff scheduling, task delegation, and performance monitoring </span><br><span>• Strong understanding of healthy food concepts and modern kitchen practices </span><br><span>• Cost awareness, inventory control, and waste reduction knowledge </span><br><span>• Ability to maintain consistency, speed, and quality simultaneously</span></p><br><br><span><strong>Personality</strong></span><p><span>• Confident leader with a strong sense of ownership </span><br><span>• Calm, decisive, and solutions-oriented under pressure </span><br><span>• Clear and effective communicator </span><br><span>• Professional, disciplined, and detail-oriented </span><br><span>• Supportive leader who motivates teams with empathy and fairness </span><br><span>• Customer-focused mindset, even within a delivery-first operation</span></p><br><br> <br><br> </div>

<p><h4>About the hotel:</h4> <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&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.</p> <p>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> <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> <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> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Demi Chef de Partie to join Cold Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <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 reoccurrences.</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 or 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> <li>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.</li> </ul> <h4>About you:</h4> <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 and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar, 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.</p></p><p></p>

<p><h4>About the hotel:</h4> <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&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> <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> <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> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Demi Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <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 reoccurrences.</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 or 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> <li>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.</li> </ul> <h4>About you:</h4> <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 and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar, 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.</p></p><p></p>

<p><h4>About Jumeirah and the hotel</h4> <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&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> <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> <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> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job</h4> <p>An opportunity has arisen for a Chef de Partie to join Cold Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <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 reoccurrences.</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 or 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> <li>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.</li> </ul> <h4>About you</h4> <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 and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits</h4> <p>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.</p></p><p></p>

<p><h4>About the hotel:<\/h4>\n<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&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>\n<p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait\u2019s 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\u00e9 all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Caf\u00e9, and The Lobby Lounge for a relaxing afternoon tea.<\/p>\n<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\u2019s areas with an extensive range of treatment rooms, including two private suites.<\/p>\n<p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.<\/p>\n<h4>About the job:<\/h4>\n<p>An opportunity has arisen for a Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:<\/p>\n<ul>\n<li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.<\/li>\n<li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.<\/li>\n<li>To identify and request assistance prior to any breakdowns.<\/li>\n<li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate reoccurrences.<\/li>\n<li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.<\/li>\n<li>To be an ambassador of lateral service for the team.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy on safety procedures and practices.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy relating to food hygiene and safe food handling practices.<\/li>\n<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>\n<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>\n<li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.<\/li>\n<li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.<\/li>\n<li>To identify and request assistance if required, prior to any breakdowns occurring.<\/li>\n<li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.<\/li>\n<li>To follow all control and key procedures.<\/li>\n<li>To ensure all \"quality ingredients\" are accurately ordered, received and stored following F.I.F.O. rotation.<\/li>\n<li>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.<\/li>\n<\/ul>\n<h4>About you:<\/h4>\n<ul>\n<li>Should have 5-year minimum experience in culinary in a five-star hotel.<\/li>\n<li>Work in a multicultural environment.<\/li>\n<li>Knowledge of the style of cuisine.<\/li>\n<li>Knowledge of HACCP as well as general health and safety in the workplace.<\/li>\n<li>Solid international culinary experience.<\/li>\n<\/ul>\n<h4>About the benefits:<\/h4>\n<p>We offer an attractive tax-free salary, paid in dinar, 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.<\/p><\/p><p><\/p>