Pastry Commis 1: Luxury Resort Kitchen

Jumeirah

Kuwait City

On-site

KWD 5,600 - 8,900

Full time

14 hours ago

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Job summary

Jumeirah Messilah Beach in Kuwait invites a professional Commis 1 to join the Pastry Kitchen. You will support culinary teams, follow recipes, and ensure high standards of taste, presentation and hygiene.

The role requires at least five years of culinary experience in a five-star hotel, familiarity with HACCP, and the ability to work in a multicultural environment. Experience in pastry production and a passion for quality are essential.

Qualifications

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 and general health & safety in the workplace.

Responsibilities

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 relay any breakdown related information immediately to the chef de partie, to enable root cause identification and eradicate re occurrences.
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.