Chef De Partie - Pastry - Jumeirah Messilah Beach

About the Hotel: Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world. Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea. Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites. Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events. About the Job: An opportunity has arisen for a Chef de Partie to join Pastry Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are: • To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. • To report accidents and sickness immediately 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 to the 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. 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 About You:

To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. To report accidents and sickness immediately 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 to the 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. 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