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Hilton

<div>Sous Chef
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
 
What will I be doing? 
A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure foods are of good quality and stored correctly</li>
<li>Contribute to menu creation by responding and incorporating Guest feedback</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources support the business needs through the effective management of working rotations</li>
<li>Support brand standards through the training and assessment of the Team</li>
<li>Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Be environmentally aware</li>
</ul>What are we looking for? 
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Relevant qualifications for this role</li>
<li>Excellent planning and organizing skills</li>
<li>Ability multi-task and meet deadlines</li>
<li>Strong supervisory skills</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li>
<li>A creative approach to the production of food</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>Previous kitchen experience in similar role</li>
<li>Passion for producing high quality food</li>
<li>Knowledge of current food trends</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Sous Chef

<div>Junior Sous Chef
A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
 
 
What will I be doing? 
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Contribute to menu creation</li>
<li>Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li>
<li>Ensure consistency in quality of dishes at all times</li>
<li>Manage customer relations when necessary, in the absence of the Junior Sous Chef</li>
<li>Ensure resources meet business needs through the effective management of working rotas</li>
<li>Support brand standards through the training and assessment of your team</li>
<li>Manage food cost controls to contribute to Food and Beverage revenue</li>
<li>Knowledge of activities in other departments and implications</li>
<li>Ensure compliance with food hygiene and Health and Safety standards</li></ul>
What are we looking for? 
A Junior Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Strong Chef de Partie or previous Junior Sous Chef Experience</li>
<li>Approaches food in a creative way</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent grooming standards</li>
<li>Excellent planning and organising skills</li>
<li>Willingness to learn</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li> 
</ul> 
 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Junior Sous Chef

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 
 
 Operational:
 
 
 
 
 <ul>
 <li>
 To ensure that all the outlets and banquet is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To assist in the implementation of a flexible associate base, with the right mix of Full Time and Part Time associates.To allocate associates over the Division based on established business levels for that day.
 </li>
 <li>
 To assign responsibilities to subordinates and to check their performance periodically.
 </li>
 <li>
 In absence of the Executive Chef, represent the Kitchen Department on the hotel's Executive Committee.
 </li>
 <li>
 To support staff needs in other Divisions based on the hotel priorities and anticipated business levels.
 </li>
 <li>
 To monitor service and Food &amp; Beverage standards in all outlets and banquets.To work with the Outlet Managers, Event Services Manager, Pastry Chef and respective Chef de Cuisines to take corrective action where necessary.
 </li>
 <li>
 To establish and implement performance standards for the Commissary Kitchen and closely work with the Materials Manager to establish and maintain a streamlined and efficient operation of the Commissary Kitchen.
 </li>
 <li>
 To establish and implement and control performance standards for the Stewarding Operation in Kitchens, Restaurants so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resource and equipment flows.
 </li>
 <li>
 To be available and on duty during peak periods (frequently opening and closing the operation).
 </li>
 <li>
 To conduct frequent and thorough inspections together with the Resident Manager.
 </li>
 <li>
 To handle guest and associate inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 
 
 Financial
 
 
 :
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
 <li>
 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
 <li>
 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
 <li>
 To monitor all cost and recommend / institute measures to control them.
 </li>
 <li>
 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
 <li>
 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 
 
 Strategic
 
 
 :
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
 <li>
 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait, and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 </li>
 <li>
 Responsible for identifying and developing a diverse talent pool, and providing direct feedback and ongoing coaching to appropriately facilitate meaningful development assignments.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines, through refining, developing or introducing new ideas, processes and practices.
 </li>
 <li>
 Understands and balances the needs of stakeholders by entrusting colleagues to act upon decisions whilst concurrently providing guidance and holding them accountable.
 </li>
 <li>
 Becomes a role model that encapsulates the essence of approachability, openness and authenticity as well as spearheads a collaborative environment.
 </li>
 <li>
 Proactively identify and involve the &lsquo;right&rsquo; people for the &lsquo;right&rsquo; opportunities, whilst also knowing when to collaborate and when to entrust, to obtain support and input.
 
 
 </li>
 </ul>
 
 
 Guest Service:
 
 
 
 
 <ul>
 <li>
 To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and inquiries on food, beverage and service.
 </li>
 <li>
 To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective Outlet team and functions to the fullest expectations.
 </li>
 <li>
 To be demanding and critical when it comes to service standards.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 
 
 Administration
 
 
 :
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To ensure that all Kitchen forms and reports are forwarded in time to the Corporate / Area Food &amp; Beverage Departments.
 </li>
 <li>
 To ensure accurate maintenance of recipes, conversion recipes, yield tables and product specifications.
 </li>
 <li>
 To attend weekly Food &amp; Beverage Meeting.
 </li>
 <li>
 To ensure that all meetings are well planned, efficient and result oriented.
 </li>
 <li>
 To conduct daily operations briefing with Chef de Cuisines, Pastry, Bakery, Commissary, Banquet Service and Stewarding.
 </li>
 <li>
 To attend daily operations briefing with Food &amp; Beverage Service and Banquet catering department.
 </li>
 <li>
 To ensure that deadlines on all projects are met.
 </li>
 <li>
 To ensure the smooth operation of the Kitchen Department during the absence of the Executive Chef.
 
 
 </li>
 </ul>
 
 
 Food &amp; Beverage Product:
 
 
 
 
 <ul>
 <li>
 To frequently verify that only fresh products are used in Food &amp; Beverage preparation.
 </li>
 <li>
 To frequently taste Food &amp; Beverage in all outlets and be demanding and critical when it comes to Food &amp; Beverage quality.
 </li>
 <li>
 To encourage the Assistant Director of Food &amp; Beverage to be creative and support his marketing and upsell activities.To encourage creativity among the Outlet Teams.
 </li>
 <li>
 To ensure that food in the associates&rsquo; canteen is as good as the food prepared in the hotel&rsquo;s restaurants.
 
 
 </li>
 </ul>
 
 
 General
 
 
 :
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned
 </li>
 <li>
 by the Executive Chef
 </li>
 <li>
 To respond to any changes in the restaurant function as dictated by the hotel.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 
 
 </li>
 </ul>
 
 
 Associate Handling;
 
 
 
 
 <ul>
 <li>
 To assist with recruitment, select and train Food &amp; Beverage Heads of Department and supervisory associates who are able to work within the management philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and who understand and support Hyatt&rsquo;s Philosophy of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To ensure that each Head of Department plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers.
 </li>
 <li>
 To ensure that each Head of Department maximizes productivity and morale with their respective departments and consistently maintain discipline following Hotel Policies &amp; Procedures and local legislation.
 </li>
 <li>
 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
 </li>
 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
 </li>
 <li>
 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
 </li>
 <li>
 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
 </li>
 <li>
 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
 </li>
 <li>
 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Previous experience as Executive Sous Chef, well versed with International and Arabic Cuisine.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous.
 </li>
 </ul>
</div>

Executive Sous Chef

Nejoud Restaurant Management Company

Nejoud Restaurant Management Company is looking for Chef De Partie in Pastry and Bakery section with below description,Operating and managing the pastry &amp; bakery section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.Preparing ingredients and handling baking and other kitchen equipment.Creating pastries, baked goods, and confections, by following a set recipe.Developing new recipes for seasonal menus.Monitoring the stock of baking ingredients.Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.Ensuring their section of the kitchen adheres to safety and health regulations.Supervising and training staff members, when needed.Job Type: Full-timePay: KD230.000 - KD250.000 per monthWork Location: In person

Pastry & Bakery Chef ( Chef De Partie)

<div>Chef De Cuisine
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
 
 
What will I be doing? 
A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Contribute to menu creation</li>
<li>Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li>
<li>Ensure consistency in quality of dishes at all times</li>
<li>Manage customer relations when necessary, in the absence of the Executive Chef</li>
<li>Ensure resources meet business needs through the effective management of working rotas</li>
<li>Support brand standards through the training and assessment of your team</li>
<li>Manage food cost controls to contribute to Food and Beverage revenue</li>
<li>Knowledge of activities in other departments and implications</li>
<li>Ensure compliance with food hygiene and Health and Safety standards</li>
</ul>What are we looking for? 
A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Strong Sous Chef or previous Chef de Cuisine Experience</li>
<li>Approaches food in a creative way</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent grooming standards</li>
<li>Excellent planning and organising skills</li>
<li>Willingness to learn</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li> 
</ul> 
 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef De Cuisine

<div>Chef de Partie
A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls.
What will I be doing?
A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure all food preparation meets standards</li>
<li>Prepare and present high quality food</li>
<li>Supervise staff</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist in positive outcomes from guest queries in a timely and efficient manner</li>
<li>Ensure food stuffs are of a good quality and stored correctly</li>
<li>Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role</li>
<li>A current, valid, and relevant trade commercial cookery qualification (proof may be required)</li>
<li>Strong coaching skills</li>
<li>Ability and desire to motivate teams</li>
<li>Excellent communication skills</li>
<li>NVQ Level 3</li>
<li>Achieved Basic Food Hygiene Certificate</li>
<li>Supervisory experience</li>
<li>Positive attitude</li>
<li>Ability to work under pressure</li>
<li>Ability to work on own or in teams</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Previous kitchen experience in similar role</li>
<li>Intermediate Food Hygiene</li>
<li>Knowledge of current food trends</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Chef de Partie

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Explore 20+ Sous chef in Kuwait City this April. Find roles across top companies and apply now to boost your career.