COMMIS

An Exclusive Retreat of Wellness and Singularity

In Partnership with Red Sea Global (RSG)

Opening in 2025 , Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connection.

Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and nature.

We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of life.

Join Jayasom. Redefine the future of wellness.

JOB PURPOSE

• Prepare food in an accurate and efficient manner ensuring the right portion, cooking methods and presentation.
• Ambassador of the company’s wellness and sustainability culture, promote its awareness amongst team members by leading by example and ensuring all menus are in line with the purpose of Jayasom.

GENERAL RESPONSIBILITIES

• Ensure all culinary operation is carried out to the highest standards and according to Jayasom’s food & beverage purpose.
• Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and colleagues.
• Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in due time.
• Pro-actively participate in trainings, meetings, committees, employee and community relations activities and programs.
• Work towards exceeding company’s business targets.
• Take a positive and resourceful approach to every project.
• Carry out any other reasonable duties and responsibilities as assigned.

KEY OPERATIONAL RESPONSIBILITIES

• Food preparation and duties assigned by leaders to meet the standard and the quality set as per Jayasom’s Amaala operational standards.
• Follow the lead and recommendations from immediate people leaders to complete tasks daily.
• Reads food orders or receives verbal instructions on food required and prepares and cooks food according to instructions.
• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other types of food for consumption in resort outlets.
• Prepare food by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
• Taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all culinary equipment and report of all malfunctioning.
• Responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving the same.
• Check periodically expiry dates and proper storage of food items.
• Adhere to Jayasom’s service standards.
• Ensure culinary standards specific to each dish are met.
• Liaise with stewarding team to ensure high standards of cleanliness are maintained in all areas of the kitchens, such as machinery and equipment.
• Make regular inspections of work place to observe quality of food preparation and service, food presentation, cleanliness and sanitation of production and service areas, equipment and staff appearance and hygiene.
• Keep up to date with culinary trends and ensure the menus are reviewed as required whilst maintaining Jayasom’s culinary purpose and guests’ taste.
• Monitor the quality and quantity of food prepared.
• Ensure proper arrangement and garnishing of food.
• Manage food logs.

JOB REQUIREMENTS

Qualifications:

• BA in Culinary Arts (preferred) or equivalent

Work Experience:

• Previous experience in a similar role in a luxury resort and in pre-opening
• Progressive experience in high quality food production
• Wellness cuisine (preferred)

Knowledge:

• Wellness cuisine and trends (preferred)
• Nutrition (preferred)
• Food regulations and health and safety
• High quality service

Competencies:

• Empowerment
• Dependability and ownership
• Communication
• Teamwork and collaboration
• Creativity and resourcefulness
• Self-development
• Guest service

Technical Skills:

• Strong attention to details
• Excellent time management
• Culinary expertise
• Multitasking
• Planning
• Teamwork and collaboration
• Ability to handle pressure

Attitude:

• Positive
• Friendly and approachable
• Flexible and adaptable to change
• Responsible and reliable
• Empathetic

Disclaimer:

• The above statements are intended to describe the general nature and level of work being performed. This is not an exhaustive list of responsibilities.
• Position Descriptions are dynamic and change depending on the organizational requirements.
• All staff may be required to perform duties outside of their normal responsibilities as required.