Sous Chef Italian Specialty - Olio Restaurant - 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 Italian Specialty Sous Chef to join Culinary Team at Jumeirah Messilah Beach. The main duties and responsibilities of this role are: Lead the day-to-day operation. • Lead the daily operation of the Olio Kitchen, ensuring smooth preparation, service and overall kitchen performance. • Take operational responsibility for the Olio Kitchen, ensuring culinary and service standards are consistently maintained. • Prepare and supervise high-quality Italian cuisine according to approved recipes, preparation methods, portion sizes and plating standards. • Maintain the authenticity, consistency and quality of the Italian culinary offering, with particular attention to ingredients, cooking techniques, flavour and presentation. • Develop seasonal dishes and Chef’s Creations that are relevant to Olio’s restaurant concept, target market and guest expectations. • Support menu planning and development, bringing strong Italian culinary knowledge, creativity and current food trends into the restaurant offering. • Communicate and delegate daily production requirements based on business forecasts, ensuring the team understands quantities, priorities and preparation requirements. • Supervise the culinary team during preparation, set-up, service and breakdown, ensuring an organized and efficient operation throughout each meal period. • Expedite orders during service, maintaining consistency, presentation and timely delivery from the kitchen. • Ensure quality ingredients are correctly ordered, received, stored and rotated according to FIFO requirements and purchasing specifications. • Inspect incoming produce and ingredients to ensure they meet the required quality and purchasing specifications before use. • Conduct regular inspections of refrigerators and food-storage areas to ensure correct storage, rotation and product quality. • Control food portions, production and waste to maintain consistency and support the restaurant’s food-cost targets. • Monitor the effective use of food, labour, energy and other kitchen resources to improve operational efficiency and cost effectiveness. • Maintain food safety, hygiene and safe food-handli

Lead the day-to-day operation. Lead the daily operation of the Olio Kitchen, ensuring smooth preparation, service and overall kitchen performance. Take operational responsibility for the Olio Kitchen, ensuring culinary and service standards are consistently maintained. Prepare and supervise high-quality Italian cuisine according to approved recipes, preparation methods, portion sizes and plating standards. Maintain the authenticity, consistency and quality of the Italian culinary offering, with particular attention to ingredients, cooking techniques, flavour and presentation. Develop seasonal dishes and Chef’s Creations that are relevant to Olio’s restaurant concept, target market and guest expectations. Support menu planning and development, bringing strong Italian culinary knowledge, creativity and current food trends into the restaurant offering. Communicate and delegate daily production requirements based on business forecasts, ensuring the team understands quantities, priorities and preparation requirements. Supervise the culinary team during preparation, set-up, service and breakdown, ensuring an organized and efficient operation throughout each meal period. Expedite orders during service, maintaining consistency, presentation and timely delivery from the kitchen. Ensure quality ingredients are correctly ordered, received, stored and rotated according to FIFO requirements and purchasing specifications. Inspect incoming produce and ingredients to ensure they meet the required quality and purchasing specifications before use. Conduct regular inspections of refrigerators and food-storage areas to ensure correct storage, rotation and product quality. Control food portions, production and waste to maintain consistency and support the restaurant’s food-cost targets. Monitor the effective use of food, labour, energy and other kitchen resources to improve operational efficiency and cost effectiveness. Maintain food safety, hygiene and safe food-handling.