Commis 1 - Main Kitchen - Jumeirah Messilah Beach

JOB DESCRIPTION About Jumeirah and 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 Commis 1 to join Main Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are: • Assist Culinary teams in enhancing team spirit, credibility, respect, openness, and trust. • Report accidents, sickness, or equipment malfunctions immediately to the Chef de Cuisine with clear details. • Ensure proper maintenance and cleanliness of kitchen equipment and areas, coordinating with the Stewarding Manager. • Adhere to company policies on Safety Procedures, Food Hygiene, and Safe Food Handling practices. • Ensure all ingredients are ordered, received, stored, and prepared according to standards, minimizing waste and supporting financial goals. • Develop "Chef's Creations" that align with the restaurant's concept and help develop personal culinary style. 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.

5-year minimum experience in Culinary in a five-star hotel. Knowledge of HACCP as well as general health & safety in the workplace.

Assist Culinary teams in enhancing team spirit, credibility, respect, openness, and trust. Report accidents, sickness, or equipment malfunctions immediately to the Chef de Cuisine with clear details. Ensure proper maintenance and cleanliness of kitchen equipment and areas, coordinating with the Stewarding Manager. Adhere to company policies on Safety Procedures, Food Hygiene, and Safe Food Handling practices. Ensure all ingredients are ordered, received, stored, and prepared according to standards, minimizing waste and supporting financial goals. Develop "Chef's Creations" that align with the restaurant's concept and help develop personal culinary style.