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Chef de Cuisine - All Day Dining - Jumeirah Messilah Beach Hotel & Spa, Kuwait

Kuwait - Kuwait City, Kuwait

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Jumeirah Messilah Beach Hotel & Spa
Kuwait - Kuwait City, Kuwait
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Job Description


About Jumeirah

At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and equal opportunity, employing over 10,000 colleagues from over 90 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa, USA and the Middle East.

Jumeirah Messilah Beach Hotel & Spa is a luxurious beachfront that features 317 rooms and suites, 80 serviced apartments and 12 chalets. Guests of the hotel will also have access to 8 distinguished restaurants and lounges, a Talise spa, 200 meter private beach, swimming pool and children's play area, in addition to extensive conference and banqueting facilities.

About the Role

An exciting role has arisen in the All Day Dining Kitchen at Jumeirah Messilah Beach Hotel & Spa, Kuwait for a highly talented Chef de Cuisine. You will be responsible for the smooth running of the All Day Dining Restaurant culinary operation.

Main Duties:

  • To actively participate in the  training and development of 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 team and guests.
  • Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning / development and highlight areas of strength.
  • To report accidents and sickness immediately to the Executive Sous Chef / Executive Chef, with clear and concise updates if required.
  • Attends meetings and briefings as instructed by the Executive Sous Chef / Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
  • Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
  • To have a complete understanding of, and adhere to the company’s policy relating to Food Hygiene and Safety Procedures and 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 assist in writing and updating the relevant section of the Departmental Operations Manual.
  • 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 proper work orders are completed to repair Culinary equipment and solid follow up to ensure maximum operating equipment.
  • To take responsibility for the quality of incoming products, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  • To assist the Executive Sous Chef / Executive Chef, 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 coordinate with the Executive Sous Chef, Executive Chef and with the Food and Beverage Manager any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
  • To supervise all colleagues during the set-up, service and breakdown for each meal period-event.
  • 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, Food Cost.
  • To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
  • Plans and implements effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
  • To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept of the restaurant and hotel.
  • To ensure that all outlet reports, schedules, standard recipes, menus, food  presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner
  • Identify market needs and trends in terms of food for both hotel guests and local market, and monitors and analyses the menus and products of competitive restaurants.
  • About You

    In order to be considered for this role you should hold a recognized culinary qualification and have experience of running a kitchen in a 5 star hotel.  Ideally you will also have All Day Dining and Middle Eastern/Arabic cuisine experience. 

    As well as possessing the appropriate technical skills, you will have a passion for and a proven track record of producing the highest quality cuisine.  With the ability to develop menus and set standard recipes you will also be self motivated and willing to share your expert knowledge with the team.  You will understand all the commercial aspects of a business and be able to work with budgets.

    You must also have a good command of the English language (verbal and written). Experience of working in a multicultural environment is highly desirable and proficient IT skills are essential.