[{{ $ctrl._job.status.name | translate}}] Commis I - Pastry Kitchen - Culinary Department - Jumeirah Messilah Beach Hotel - Kuwait
Jumeirah Messilah Beach Hotel & Spa - Jumeirah Group

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Job description

At Jumeirah, we are committed to encouraging and developing our colleagues in world class environments. We value diversity and provide equal opportunities, employing over 14,000 colleagues from over 140 different countries including locations in Asia Pacific, CIS, Central Asia, Western and Eastern Europe, South America, Africa and the Middle East.
 
We want you to do well from the beginning, so we’ll give you every chance to impress during the recruitment process. We promise our colleagues a warm welcome and will help you feel part of our Jumeirah family from day one. You can rely on us to support you as you settle into your journey with us and make Jumeirah ‘Your Place to Shine’.
 
Jumeirah Messilah Beach Hotel and Spa offers easy access to Kuwait’s Central Business District, airport and major attractions. The beachfront resort features 316 rooms and suites, 80 residential suites and 12 villas, seven restaurants, cafés and lounges, a Talise Spa, 200-metre private beach, two swimming pools and a children’s play area. Extensive conference and banqueting facilities are available, including the Badriah ballroom.
 
About the Job:
 
An opportunity has arisen for a Commis 1 (Pastry) to join our Culinary department in Jumeirah Messilah Beach Hotel & Spa Kuwait. 
             
The main duties and responsibilities of this role:
  • To have a complete understanding of, and adhere to the company’s policy  relating to “What we expect “policies in our Navigator Handbook.
  • To assist colleagues, in supporting Culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
  • To report accidents and sickness  immediately to the Chef de Cuisine, with clear and concise details as required.
  • To identify and request assistance  prior to any breakdowns.
  • To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
  • To be an ambassador of Lateral service for the team.
  • To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
  • To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
  • To have a complete understanding of, and adhere to the Culinary standards relating to recipes, preparation methods and plating standards in your outlets.
  • To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
  • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  • To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately,to allow for Engineering response.
  • To identify and request assistance if required, prior to any breakdowns occurring.
  • To adhere to all  pre-determined set-up times and breakdowns for each meal period-event.
  • To follow all control and key procedures.   
  • To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
  • To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
  • To assist in the development of a safe and clean working environment.
  • To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
  • To assist the storeroom Receiving Clerk in reviewing the quality of goods received,if required.
  • To perform daily  inspections of all walk-in refrigerators, reach ins , to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
 
About you:
 
The ideal candidate for this position will have the following experience and qualifications:
  College or Culinary graduate
  Internationally approved Food Safety Certificate
  3 years minimum in five star hotel or fine dining restaurant
  Solid Culinary Basics & Techniques
  Working with multi-cultural teams
  Good comprehension of the English language
 
About the Benefits:
 
This position offers a highly competitive salary and package which includes:
 
Basic salary, incentives plan, housing, flight ticket to home country every 2 years, government medical coverage, accident insurance, meals; laundry and transportation

Requirements

See description

Job type
Full-time
Location
Kuwait City, Kuwait
Department
F&B kitchen, Bakery/Pastry
Languages
English
Starting in
As soon as possible
Contract duration
Indefinite

Jumeirah Messilah Beach Hotel & Spa - Jumeirah Group

The Jumeirah Messilah Beach Hotel & Spa is ideally located a mere 10 minutes from Kuwait International Airport and close to Kuwait City’s business centre and major shopping malls. Currently in its soft opening phase, the secluded beachfront resort features 316 rooms and suites, 80 residential suites and 12 villas, six restaurants along with cafes and lounges, a 3 500 m2 ‘Talise Spa’, a 200-metres private beach, two swimming pools and a children’s play area. Additionally, extensive conference and banqueting facilities will be available, including a showpiece 1 950 m2 ballroom.

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