Chef de Partie – Arabic Cold Kitchen – Jumeirah Messilah Beach (Kuwait) Kuwait City

About Jumeirah and 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 Café all-day dining
restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, 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 Chef de Partie to join Cold Kitchen at Jumeirah
Messilah Beach. The main duties and responsibilities of this role are:

1. To assist colleagues, in supporting Culinary teams, if required, to enhance
team spirit, develop credibility, respect, openness and trust.
2. To report accidents and sickness immediately to the Chef de Cuisine, with
clear and concise details as required.
3. To identify and request assistance  prior to any breakdowns.
4. To relay any breakdown related information  immediately to the Chef de
Cuisine ,to enable root cause identification and eradicate re occurrences.
5. To respond to change positively, in the departmental function as dictated
by the industry, company or hotel.
6. To be an ambassador of Lateral service for the team.
7. To have a complete understanding of, and adhere to the company’s policy on
Safety Procedures and Practices.
8. To have a complete understanding of, and adhere to the company’s policy
relating to Food hygiene and Safe Food Handling practices.
9. To have a complete understanding of, and adhere to the Culinary standards
relating to recipes, preparation methods and plating standards in your
outlets.
10. 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 
11. To ensure that operating and kitchen equipment is maintained to a good
standard with minimum breakage.
12. To ensure any operating equipment malfunction is communicated to the Chef
de Cuisine immediately, to allow for Engineering response.
13. To identify and request assistance if required, prior to any breakdowns
occurring.
14. To adhere to all  pre-determined set-up times and breakdowns for each meal
period-event.
15. To follow all control and key procedures.           
16. 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

About You:

* 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

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.

The Chef de Partie is responsible for managing the Arabic Cold Kitchen, ensuring high standards of food preparation, plating, and hygiene. They must coordinate with the culinary team and stewarding manager to maintain operational efficiency and minimize waste.

We are a job aggregator. All rights belong to the original company or recruiter. We do not claim ownership of any listings.