Chef De Partie - Pastry - Jumeirah Messilah Beach

Role Overview

Chef De Partie - Pastry at Jumeirah Messilah Beach, Kuwait. Jumeirah Group is a global leader in luxury hospitality and member of Dubai Holding, operating 31 properties with 33 signature F&B restaurants across the Middle East, Europe, Asia and Africa.

Company Overview

Jumeirah Messilah Beach is a beachfront resort uniquely located in a secluded area with easy access to Kuwait's Central Business District, airport, and major attractions. The resort comprises 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. Dining destinations include the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge. The award-winning Talise Spa features a Himalayan Salt Room, the first of its kind in the Middle East, with dedicated ladies' and men's areas and an extensive range of treatment rooms. Superior conference and banqueting facilities support meetings and events.

Role Purpose

Deliver exceptional pastry products and support to the culinary team at a five-star beachfront resort, maintaining the highest standards of food safety, hygiene, equipment maintenance, and culinary excellence while fostering team collaboration and operational reliability.

Key Responsibilities

Teamwork & Culture

• Assist colleagues and support Culinary teams as required to enhance team spirit, develop credibility, respect, openness and trust.
• Be an ambassador of Lateral service for the team.
• Respond positively to change in the departmental function as dictated by the industry, company or hotel.

Safety & Compliance

• Have a complete understanding of and adhere to the company's policy on Safety Procedures and Practices.
• Have a complete understanding of and adhere to the company's policy relating to Food Hygiene and Safe Food Handling practices.
• Report accidents and sickness immediately to the Chef de Cuisine with clear and concise details as required.
• Have a complete understanding of and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in outlets.

Equipment & Facilities Management

• Liaise with the Stewarding Manager to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately to allow for Engineering response.
• Identify and request assistance if required prior to any breakdowns occurring.
• Relay any breakdown-related information immediately to the JSC to enable root cause identification and eradicate re-occurrences.

Operations & Production

• Adhere to all pre-determined set-up times and breakdowns for each meal period and event.
• Follow all control and key procedures.
• Ensure all quality ingredients are accurately ordered, received and stored following F.I.F.O. rotation.
• 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.

Qualifications & Experience

• Minimum 5 years of experience in Culinary in a five-star hotel.
• Solid International Culinary experience.
• Knowledge of the style of cuisine.
• Knowledge of HACCP as well as general health & safety in the workplace.
• Ability to work in a multicultural environment.

Additional Information

• Attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait.
• Generous F&B benefits.
• Reduced hotel rates across Jumeirah properties globally.
• 30 days of annual leave.
• Flights home.
• Accommodation.
• Life insurance.
• Monthly service charge.
• Additional employee benefits.