Sous Chef - Cold Kitchen - 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 Sous Chef to join Cold Kitchen at Jumeirah Messilah Beach . The main duties and responsibilities of this role are: Lead the day-to-day operation and preparation of all Cold Kitchen items.

- Ensure food is prepared according to approved recipes, portion sizes and presentation standards.
- Plan daily production according to restaurant, banquet and event requirements.
- Check food quality, freshness, taste and presentation before service.
- Ensure proper preparation and presentation of salads, cold appetizers, platters, canapés, sandwiches, dressings and buffet items.
- Coordinate with Hot Kitchen, Pastry, Banquets and other culinary sections to ensure smooth service.
- Support the development of seasonal dishes, buffet concepts and new menu ideas.
- This also reflects the existing Sous Chef expectation to maintain food standards, contribute to seasonal menu development and ensure smooth kitchen operations.
- Ensure all food is stored, prepared and handled according to food safety and hygiene requirements.
- Monitor correct temperatures, labeling, dating, storage and stock rotation.
- Ensure the team follows cleaning schedules and waste-disposal procedures
- Maintain high standards of personal hygiene and workstation cleanliness.
- Correct food safety or hygiene issues immediately and report concerns when required.
- Hygienic food handling, cleaning, waste disposal, health and safety are explicit requirements in the current Sous Chef role.

About You:

- Should have 5-year minimum experience in Culinary in a five-star hotel.
- Work in a multicultural environment.
- Knowledge of the style of cuisine.
- Knowledge of HACCP as well as general health & safety in the workplace.
- Solid International Culinary experience

About the Benefits:

We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.

- Culinary diploma or degree with a focus on cold kitchen or pastry operations.
- Minimum 2 years of experience in a Sous Chef or similar supervisory role within a cold kitchen environment.
- Strong knowledge of food safety, hygiene standards, and safety procedures.
- Proven leadership and team‑building abilities.
- Excellent communication skills for liaising with stewarding, engineering, and management.
- Ability to work efficiently under pressure and meet tight service deadlines.
- Solid understanding of FIFO inventory management and ingredient handling.
- Proficiency in recipe execution, plating standards, and buffet presentation.
- Commitment to continuous improvement and quality assurance.
- Flexibility to adapt to operational changes and industry trends.