pastry sous chef

Hyatt Regency

<div>
 
 Organization- Hyatt Regency Al Kout
 
 
 
 
 Summary
 
 
 
 You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the pastry kitchen, contributing to the overall success of the outlet, in accordance with the hotel&rsquo;s standards and financial goals.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Minimum 2&ndash;3 years of experience in a pastry kitchen, bakery, hotel, restaurant, or catering environment.
 </li>
 <li>
 Previous experience as a Commis Pastry Chef or equivalent role is an advantage.
 </li>
 <li>
 Strong knowledge of pastry preparation, baking techniques, desserts, cakes, breads, chocolates, and confectionery products.
 </li>
 <li>
 Ability to follow recipes accurately while maintaining high standards of quality and presentation.
 </li>
 <li>
 Knowledge of food safety, hygiene, and HACCP standards.
 </li>
 <li>
 Ability to operate pastry and bakery equipment safely and efficiently.
 </li>
 <li>
 Strong organizational and time-management skills with the ability to work in a fast-paced environment.
 </li>
 <li>
 Ability to work independently and as part of a team.
 </li>
 <li>
 Good communication and interpersonal skills.
 </li>
 <li>
 Flexibility to work shifts, weekends, public holidays, and extended hours when required.
 </li>
 </ul>
</div>

Demi Chef de Partie - Pastry

IHG Hotels & Resorts

<div><ul><li>In conjunction with the Executive Chef and Executive Sous Chef plans activities, promotions and menu implementations according to the annual marketing plans.</li><li>Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.</li><li>Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.</li><li>Assists the Executive Chef in compiling the annual marketing plans and budgets.</li><li>Ensures disciplinary and grievance procedures are adhered to and followed.</li><li>Be constantly aware of customers&rsquo; expectations, which are adhered to and followed.</li><li>Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.</li><li>Find ways to improve the efficiency of the operations which will benefit our clients.</li><li>Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.</li><li>Constantly strive to reduce energy consumption within the kitchen.</li><li>Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.</li><li>Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.</li><li>Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs &amp; staff training.</li><li>Foster positive thinking and motivation with peers &amp; subordinates by giving active assistance on more efficient ways of running the kitchens.</li><li>Assist in the preparation and control of daily and weekly market lists.</li><li>Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.</li><li>Prepare weekly work schedule for his subordinates.</li><li>Create and develop new dishes and recipes by keeping up with the latest market trends.</li><li>Constantly strive to improve kitchen operating procedures.</li><li>Relate guests&rsquo; comments, positive or negative, to the Executive Chef and take corrective actions where necessary.</li><li>Be fully responsible for the labor budget of the kitchen department.</li><li>Propose and initiate when approved, new services and products for our guests.</li><li>Perform any other reasonable duties as required by the department head from time to time.</li><li>Co-operate with the company to achieve compliance with FLS legislation</li><li>Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk</li><li>Read, understand, and implement the relevant sections of the FLS Policy</li><li>Sign the Employees' Declaration having read and understood the relevant sections of the FLS.</li><li>Not promote or participate in horseplay, pranks, or practical jokes, which may result in an accident or injury</li><li>Not intentionally or recklessly interfering with anything provided in the interests of safety</li><li>Make careful use of safety equipment, such as gloves, goggles, aprons, overalls, shoes, and so on</li><li>Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisor</li><li>Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines</li><li>Not undertake any activity which compromises their personal FLS, or the FLS of others</li><li>Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department.</li></ul>
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Sous Chef

Courtyard by Marriott

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26086806
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualification
 
 
 
 Education: Technical, Trade, or Vocational School Degree.
 
 
 Related Work Experience: At least 3 years of related work experience.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 License or Certification: None
 
 
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun.
 
 
 In joining Courtyard, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Commis I (Pastry)

<div>
 
 Organization- Hyatt Regency Al Kout
 
 
 
 
 Summary
 
 
 
 You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 1-year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards.
 </li>
 <li>
 Basic Culinary skills and good hygiene knowledge.
 </li>
 </ul>
</div>

Commis

AC House company

The Executive Chef is responsible for leading all culinary operations of our diet center, ensuring the preparation of nutritious, high-quality, and appealing meals that meet prescribed dietary requirements and food safety standards. The Executive Chef works closely with dietitians, nutritionists, and operations teams to develop healthy menus, maintain consistency, manage kitchen staff, and optimize kitchen efficiency while supporting the organization&rsquo;s commitment to health and wellness.Key ResponsibilitiesCulinary Leadership<ul><li>Lead and supervise all kitchen operations, ensuring the consistent production of healthy, flavorful, and nutritionally balanced meals.</li><li>Develop seasonal menus and recipes in collaboration with dietitians and nutritionists.</li><li>Ensure all meals comply with prescribed calorie counts, macronutrient targets, portion sizes, and dietary restrictions.</li><li>Maintain consistency in food presentation, taste, and quality across all meal plans.</li></ul>Menu Development<ul><li>Create innovative, healthy recipes using fresh, high-quality ingredients.</li><li>Adapt menus to support various nutritional programs, including weight management, sports nutrition, diabetic, low-sodium, gluten-free, vegetarian, vegan, ketogenic, and other therapeutic diets.</li><li>Continuously evaluate customer feedback and food trends to improve menu offerings.</li></ul>Kitchen Operations<ul><li>Plan daily food production according to customer orders and delivery schedules.</li><li>Monitor food preparation processes to maximize efficiency while minimizing waste.</li><li>Ensure proper inventory management, stock rotation (FIFO), and cost control.</li><li>Forecast purchasing requirements and coordinate with suppliers to maintain ingredient availability.</li></ul>Food Safety &amp; Quality<ul><li>Ensure full compliance with HACCP, local food safety regulations, and sanitation standards.</li><li>Maintain the highest standards of hygiene throughout the kitchen.</li><li>Conduct regular quality control inspections of ingredients, preparation, cooking, packaging, and storage.</li></ul>Team Management<ul><li>Recruit, train, mentor, and supervise kitchen staff.</li><li>Schedule shifts and allocate responsibilities to ensure smooth kitchen operations.</li><li>Conduct performance evaluations and foster a positive, high-performance work environment.</li></ul>Financial Management<ul><li>Manage food cost, labor cost, and kitchen operating expenses.</li><li>Monitor kitchen budgets and implement cost-saving initiatives without compromising quality.</li><li>Analyze food production reports and recommend operational improvements.</li></ul>Work Location: In person

Executive Chef (Diet Centre)

Marriott International

<div>Additional Information 
Job Number26086814 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. 
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: At least 3 years of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun. 
 
 
<div>In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Demi Chef de Partie (Atrium)