Pastry Demi Chef de Partie — Luxury Hotel Kitchen

Jumeirah

Kuwait City

On-site

KWD 7,200 - 11,000

Full time

14 hours ago

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Benefits offered by this job

Tax-free salary in KWD

F&B benefits

30 days annual leave

Flights home

Accommodation

Life insurance

Monthly service charge

Job summary

Jumeirah Messilah Beach Hotel & Spa in Kuwait is seeking a Demi Chef de Partie for the Pastry Kitchen. You will support culinary teams, ensure high standards of safety, hygiene, and quality, and maintain recipes and plating according to standards.

The role requires a minimum of 5 years in a five-star hotel and experience in a multicultural environment. The benefits include tax-free salary in KWD, F&B perks, 30 days annual leave, flights home, accommodation, life insurance, and a monthly service

Qualifications

Minimum 5 years of culinary experience in a five-star hotel.
Experience working in a multicultural environment.
Knowledge of HACCP and health & safety in the workplace.
Solid international culinary experience.

Responsibilities

To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
To report accidents and sicknessimmediately to the Chef de Cuisine, with clear and concise details as required.
To identify and request assistance prior to any breakdowns.
To relay any breakdown related information immediately tothe JSC ,to enable root cause identification and eradicate re occurrences.
To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
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 ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for Engineering response.
To identify and request assistance if required, prior to any breakdowns occurring.
To adhere to all pre-determined set-up times and breakdowns for each meal period-event.
To follow all control and key procedures.
To ensure all "quality ingredients" are accurately ordered, received and stored following F.I.F.O. rotation.