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Chef de Cuisine - Salt - Jumeirah Messilah Beach Hotel & Spa, Kuwait

Kuwait - Kuwait City, Kuwait
Competitive

Full job details

Recruiter
Jumeirah Messilah Beach Hotel & Spa
Posted
19/11/2016
Ref
JG15330
Location
Kuwait - Kuwait City, Kuwait
Job Type
Chefs
Sector
Hotel
Job Level
Non-Management
 

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 Salt 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 Seafood Kitchen.

Your key duties will include:

  • Ensuring proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.
  • Instructing the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues as set out by the health & safety regulations and correct the usage if necessary.
  • Completing material checklist e.g. mise-en-place within own department.
  • Checking each section daily to ensure work has been carried out in the proper manner.
  • Planning and completing rosters and reviewing on a daily basis with the Executive Chef/Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism.
  • 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 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 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 Chef/Executive Sous 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 Chef,  Executive Sous Chef, and with the EAM of Food and Beverage 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 understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
  • Plan and implement effective food promotions in co-ordination with the Food & Beverage Promotion Calendar.
  • To ensure that all section reports, schedules, standard recipes, menus, food  presentation photographs and correspondence are completed in liaison with the Executive Chef/Executive Sous Chef and 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 competitors.
  • About You

    In order to be considered for this role you should hold a recognised culinary qualification and have experience of running a kitchen in a 5 star hotel.  Ideally you will also have Fine Dining and Seafood 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.