Junior Sous Chef - Bakery - Jumeirah Messilah Beach Hotel and Spa

Junior Sous Chef - Bakery - Jumeirah Messilah Beach Hotel and Spa - (2300003C)

About Jumeirah and The Hotel:
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, cafes 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.
About the Job:

An exciting opportunity has arisen for a Junior Sous Chef role to join the
Bakery team at Jumeirah Messilah Beach Hotel & Spa, Kuwait.

Your main duties will include:
* Attends meetings and briefings as instructed by the Executive Pastry Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
* To inform and keep the Executive Pastry Chef up-to-date on challenges and irregularities and recommend courses of action.
* To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
* 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 safe food handling practices.
* To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards.
* 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 take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
* To assist the Executive Pastry 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 communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation.
* The ability to set up control systems, which will assure quality and portion consistency.
* To ensure all quality ingredients are accurately ordered.
* 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 monitor the hotel kitchens operating costs and implements corrective pro-active action where necessary to reduce expenses.
* To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.

About you:

In order to be considered for this role, you will have a minimum ‎2 years '
experience in a similar role in a luxury ‎5 star hotel chain.

It is essential that you have the menu compilation skills, HACCP knowledge,
should be flexible and adhere to company standards. You must have a good
command English communication skills.

About the Benefits:

Besides generous F&B benefits and reduced hotel rates across our hotels
globally, this role has excellent employee benefits making the role attractive
to high performers and any applicant who likes to associate her/himself with
one of the most luxurious brands in the hospitality industry.

Primary Location: Kuwait-Kuwait
Job: Culinary
Organization: MEASA Region [Main]
Job Posting: Jul ‎28, ‎2023, ‎5:08:‎45 AM