Chef De Partie - Mint - Jumeirah Messilah Beach

About Jumeirah and The Hotel:

Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different brand promise.
Its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated signature dining destinations and surprising architecture and design at the heart of every guest experience.
Today, Jumeirah operates a world-class portfolio of 26 properties across the Middle East, Europe and Asia and employs over 9,000 colleagues, representing over 120 nationalities.
As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.
Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity.
Jumeirah Messilah Beach Hotel and Spa offers easy access to Kuwait's Central Business District, airport and major attractions.
The beachfront resort features 316 rooms and suites, 80 residential suites and 12 villas, seven restaurants, cafés and lounges, a Talise Spa, 200-metre private beach, two swimming pools and a children's play area.
Extensive conference and banqueting facilities are available, including the Badriah ballroom.
About the job:

An exciting opportunity has arisen for a Chef de Partie role to join the Culinary team at Jumeirah Messilah Beach Hotel & Spa, Kuwait.
Your main duties will include:

To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
To train and develop the Culinary colleagues, according to the monthly training plan, JD Power report 'comment cards', hygiene reports and any other highlighted areas for fine tuning/development that would benefit the department.
To provide performance feedback and discuss any areas for fine tuning/development - and highlight areas of strength to colleagues in the absence of the Chef de Cuisine.
To report accidents and sickness in the log Book and to report any such incidents immediately to the Chef de Cuisine, with clear and concise updates if required.
To attend meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminate relevant information to related teams.
To inform and keep the Chef de Cuisine up-to-date on challenges and irregularities and recommend courses of action.
To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
To interact with colleagues of other departments within areas of responsibility and develop solid working relationships with them.
To assume full responsibility in the absence of the Sous Chef, Chef de Cuisine.
Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
To be an ambassador of Lateral service for the team.
To have a complete understanding of, and adhere to the company's policy on Safety Procedures and Practices.
To have a complete understanding of, and adhere to the company's policy relating to Food hygiene and Safe Food Handling practices.
To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
To assist the Chef de Cuisine communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.
To expedite orders on the line.
To identify and request assistance if required, prior to any breakdowns occurring.
To supervise all colleagues during the set-up, service and breakdown for each meal period.
To follow all control and key procedures.
To ensure all 'quality ingredients' are accurately ordered, received and stored following F.I.F.O.
rotation.
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, to support the Culinary Team achieve its financial goals-targets.
To assist the storeroom Receiving Clerk in reviewing the quality of goods received.
To perform daily storeroom inspections of all walk-in refrigerators, reach ins to ensure that proper rotation of food is adhered to.
To ensure that all the required food transfers are completed to the appropriate outlet/department.
To assist in the development of a safe and clean working environment.
To verify that all scheduled staff is present and signed-in.
To assume a professional interest & responsibility for the quality of food prepared in the employee dining room, and assistance for the team if required.
To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
To develop 'Chef's Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotels.
Qualifications:

About you:

Should have 1-year minimum experience in Culinary in a five-star hotel.
Able to handle multiple tasks.
Work in a multicultural environment.
Knowledge of the style of cuisine.
Knowledge of HACCP as well as general health & safety in the workplace.
About the Benefits:

Besides generous F&B benefits and reduced hotel rates across our hotels globally, this role has excellent employee benefits making the role attractive to high performers and any applicant who likes to associate herself/himself with one of the most luxurious brands in the hospitality industry.
•