Sous Chef - Cold Kitchen

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, canap s, 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 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. • Assist and mentor culinary team members to foster teamwork, credibility, and trust. • Report accidents, sickness, and any safety concerns immediately to the Executive Pastry Chef with clear details. • Identify potential equipment breakdowns early and request assistance before they occur. • Communicate any equipment malfunctions promptly to the Chef de Cuisine for engineering response. • Maintain strict adherence to company safety procedures, food hygiene, and safe handling practices. • Ensure all kitchen equipment, machinery, and small tools are clean, well maintained, and operating to standard. • Oversee accurate ordering, receiving, and FIFO storage of quality ingredients. • Prepare cold dishes according to recipes, plating guides, and buffet setups while maximizing production efficiency and minimizing waste. • Adhere to pre determined set up times and breakdown schedules for each service period. • Act as an ambassador of lateral service, promoting a positive, adaptable attitude to departmental changes. • 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 • 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.