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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 dining destinations and surprising architecture and design at the heart of every guest experience.
Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 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.
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To assist culinary team to enhance team spirit, develop credibility, respect, openness and trust.
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To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
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To have a complete understanding of, and adhere to the company’s policy relating to Food Hygiene and Safe Food Handling practices.
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To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlet.
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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.
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To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
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To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
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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.
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To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
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Any other duties as requested.
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Should have 2 years' minimum experience in a similar role in a five-star hotel.
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Should have Pastry experience.
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Must be mature, passionate, committed, flexible and a team player to all positions.
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Must have good communication skills.
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Must perform and delegate tasks to a multicultural team and to ensure a superior production and presentation of high quality.
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Must have culinary certificate and accredited education requirement.
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Able to handle multiple tasks.
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Provide great drive of passion.
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Work in a multicultural environment.
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Knowledge of the style of cuisine.
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Knowledge of HACCP as well as general health & safety in the workplace.
About the Benefits:
