kitchen & laundry technician

commis i (banquet kitchen/hot section) Jobs in Kuwait City

commis i (banquet kitchen/hot section)

commis i - cold kitchen Jobs in Kuwait City

commis i - cold kitchen

commis ii - cold kitchen Jobs in Kuwait City

commis ii - cold kitchen

food and beverage production supervisor Jobs in Kuwait City

food and beverage production supervisor

food assembler commissary kitchen

Hudson Manpower

<div><h3 class="jobSectionHeader">About the Role</h3>
Join Hudson Manpower in collaboration with a renowned hospitality group in Kuwait. We are hiring skilled and motivated Commis I &amp; Commis II Chefs with experience in Continental, Arabic, or Multi-Cuisine kitchens. If you are passionate about culinary excellence and ready to grow in a professional international kitchen environment, this is your opportunity to advance your career.<h3 class="jobSectionHeader">
Key Responsibilities</h3><ul><li>
Assist in daily food preparation including chopping, cutting, marination, and mise en place.</li><li>
Prepare and cook menu items under the guidance of Sous Chef and Head Chef.</li><li>
Handle assigned kitchen section efficiently (especially for Commis I).</li><li>
Ensure food quality, taste, and presentation meet company standards.</li><li>
Maintain workstation cleanliness, proper storage, and hygiene at all times.</li><li>
Follow standardized recipes, portion control, and plating guidelines.</li><li>
Support smooth kitchen operations during busy service hours.</li><li>
Monitor stock levels and inform supervisors about shortages.</li><li>
Comply with food safety and sanitation regulations.</li></ul> 
For Commis II:<ul><li>
1&ndash;3 years of experience in a professional kitchen.</li><li>
Basic knowledge of cooking techniques and food safety standards.</li><li>
Willingness to learn and grow within the kitchen team.</li></ul>
For Commis I:<ul><li>
3&ndash;5 years of experience in hotel or high-volume restaurant kitchens.</li><li>
Strong knowledge of hot kitchen / cold kitchen / specific section handling.</li><li>
Ability to manage a section independently during service.<h2 class="jobSectionHeader">
Salary &amp; Benefits</h2><ul><li>
Commis II: 140 KD basic salary + 30 KD monthly performance bonus</li><li>
Commis I: 150 KD basic salary + 35 KD monthly performance bonus</li><li>
Accommodation Provided</li><li>
Transportation Provided</li><li>
Monthly Performance Bonus (Paid Quarterly)</li></ul></li></ul></div>

Commis I & Commis II - Kuwait

Hyatt Regency

<div>
 
 Organization- Hyatt Regency Al Kout
 
 
 
 
 Summary
 
 
 
 You will be responsible to provide an excellent and consistent level of service to your customers. The Commis I is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standard.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 At least 1-year work experience as Commis I or 2 years as Apprentice in a hotel or restaurant with good standards.
 </li>
 <li>
 Basic Culinary skills &ndash; prefer work experience in hot kitchen / Garde Manger / ala carte kitchen.
 </li>
 <li>
 Basic food hygiene knowledge or completed HACCP foundation course would be an added advantage.
 </li>
 <li>
 Hands on experience with the basics of Cuisines like &ndash; Indian / Arabic / Continental.
 </li>
 </ul>
</div>

Commis I (Banquet Kitchen/Hot Section)

Marriott International

<div>Additional Information 
Job Number26026238 
Job CategoryFood and Beverage &amp; Culinary 
LocationJW Marriott Hotel Kuwait City, Al Shuhada Street P.O. Box 26302, Kuwait City, Kuwait, Kuwait, 13124 
ScheduleFull Time 
Located Remotely?N 
Position Type Non-Management 
<div><div>POSITION SUMMARY 
Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 
Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. 
PREFERRED QUALIFICATION
Education: High school diploma or G.E.D. equivalent.
Related Work Experience: At least 1 year of related work experience.
Supervisory Experience: No supervisory experience.
License or Certification: None 
</div><div></div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Commis II - Cold Kitchen

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 26017894
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Courtyard by Marriott Kuwait City, Al Shuhada Street, Kuwait City, Kuwait, Kuwait, 15463VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food &amp; Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualification
 
 
 
 Education: Technical, Trade, or Vocational School Degree.
 
 
 Related Work Experience: At least 3 years of related work experience.
 
 
 Supervisory Experience: No supervisory experience.
 
 
 License or Certification: None
 
 
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At Courtyard, we&rsquo;re passionate about better serving the needs of travelers everywhere. It&rsquo;s what inspired us to create the first hotel designed specifically for business travelers, and it&rsquo;s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We&rsquo;re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve &ndash; all while having fun.
 
 
 In joining Courtyard, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Commis I - Cold Kitchen

Grand Hyatt Kuwait City

<div><div>Summary<div>
Main Duties and responsibilities:
 Operational:<ul><li> To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.</li><li> To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.</li><li> To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.</li><li> To be a hands-on Manager and be present at all times in the operation.</li><li> To implement a flexible scheduling based on business patterns.</li><li> To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.</li><li> To control the requisitioning, storage and careful use of all operating equipment and supplies.</li><li> To conduct daily pre-shift briefings to associates on preparation, service and menu.</li><li> To liaise with the Food &amp; Beverage Department on daily operations and quality control.</li><li> To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.</li><li> To establish culinary standards specific for the restaurant which meet the needs of the target market.</li><li> To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.</li><li> To use, wherever possible, locally and seasonally available products in Menus and Specials.</li><li> To develop menus, buffets (where applicable), &quot;specials&quot;, signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.</li><li> To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.</li><li> To be demanding and critical when it comes to operation standards.</li><li> To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.</li></ul> 
Financial:<ul><li> To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.</li><li> To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.</li><li> To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.</li><li> To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.</li><li> To monitor all costs and recommend measures to control them.</li><li> To establish an integrated cost management plan through product lining and minimal inventories.</li><li> To ensure that the Department Operational Budget is strictly adhered to.</li><li> To monitor all cost and recommend / institute measures to control them.</li><li> To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.</li><li> To review monthly forecasts and schedule resources accordingly.</li></ul> 
Strategic:<ul><li> Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.</li><li> Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.</li><li> Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.</li><li> Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.</li><li> Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.</li><li> Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.</li><li> Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.</li></ul> 
Guest Service:<ul><li> Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.</li><li> To ensure that the Outlet team projects a warm, professional and welcoming image.</li></ul> 
Administration:<ul><li> To ensure that all Departmental Operations Manuals are prepared and updated annually.</li><li> To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.</li><li> To submit all guest / staff incident reports.</li><li> To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.</li><li> To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.</li></ul> 
Stewarding and Engineering:<ul><li> To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.</li><li> To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.</li><li> To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.</li></ul> 
Marketing:<ul><li> To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.</li><li> To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.</li></ul> 
General:<ul><li> To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.</li><li> To report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To maintain a high standard of personal appearance and hygiene at all times.</li><li> To maintain a good rapport and working relationship with staff in the outlet and all other departments.</li><li> To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.</li><li> To fully support the Departmental Trainers function in the Department assigned.</li><li> To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.</li><li> To project at all times a positive and motivated attitude and exercise self-control.</li><li> To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.</li><li> To provide a courteous and professional service at all times.</li><li> To prepare and participate in the Monthly Objective Review.</li></ul> 
Associate Handling;<ul><li> To identify training needs and plan training programs for the associates.</li><li> To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan.</li><li> To liaise and inform Kitchen Department and Human Resources Department of all training sessions.</li><li> To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.</li><li> To ensure that all colleagues provide a courteous and professional service at all times.</li><li> To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.</li><li> To conduct staff yearly performance appraisal.</li><li> To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.</li><li> To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.</li><li> To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.</li><li> To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.</li><li> To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.</li><li> To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.</li><li> To prepare weekly work schedules in accordance with workload and priorities with Chef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs</li><li> To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.</li><li> To conduct yearly performance appraisal and give associates regular feedback on their job performance.</li><li> To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.</li><li> To ensure that all associates provide a courteous and professional service at all times.</li><li> To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li><li> To project at all times a positive and motivated attitude and exercise self-control</li></ul> 
Marketing:<ul><li> To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.</li><li> To continuously seek ways to assist the Outlet management maximizing their revenues and profits.</li><li> To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.</li><li> To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.</li></ul> 
Occasional Duties:<ul><li> To carry out quarterly, bi-yearly, yearly inventory of operating equipment.</li><li> To carry out any other reasonable duties and responsibilities as assigned.</li></ul></div></div><div> 
Qualifications<div>
We are looking for candidates who have experience in a similar operation.<ul><li>
Previous experience as Chef De Cuisine with extensive banquet operations expertise.</li><li>
An inspirational and engaging leader with exceptional communication and interpersonal skills.</li><li>
A relentless and infectious passion for foods and restaurant trends.</li><li>
A sound pre-opening experience in large hotel operations would be advantageous</li></ul></div></div></div>

CHEF DE CUISINE - BANQUETS

<div>We are urgently hiring experienced and energetic Restaurant Crew Members for a reputed restaurant in Kuwait. Candidates must have prior experience in kitchen or service operations and basic spoken Arabic skills. 
 Open Positions
1️⃣ Service Crew Member
2️⃣ Kitchen Crew Member
 Job Responsibilities
✅ Service Crew Member
Greet and assist customers in a professional manner
Take and manage customer orders accurately
Coordinate with kitchen staff for smooth order flow
Handle billing and POS operations
Maintain cleanliness of dining area
Ensure customer satisfaction and quick service
✅ Kitchen Crew Member
Assist in food preparation and cooking
Prepare Shawarma, BBQ items, and bakery products
Manage food orders efficiently
Maintain hygiene and food safety standards
Ensure proper storage of ingredients
Support kitchen operations during peak hours 
 Requirements (For Both Positions)
Fundamental knowledge of restaurant and kitchen operations
Basic spoken Arabic (Mandatory)
Hands-on experience in:
Shawarma preparation
BBQ
Bakery items
Order management
Ability to work in a fast-paced environment
Good teamwork and communication skills
Physically fit and ready for long duty hours 
 Salary &amp; Benefits
 Basic Salary: KD 130
 Food Allowance: KD 20<ul><li>Duty Hours: 12 hours per day</li></ul>
 Weekly Off: 1 day per week
 Other benefits as per Kuwait labor law</div>

Restaurant Crew (Kuwait)

Agthia

<div><h3 class="jobSectionHeader">Description</h3><div>
We are seeking a dedicated and enthusiastic Commis to join our culinary team in Kuwait. As a Commis, you will play a vital role in supporting our chefs and ensuring the smooth operation of our kitchen. This position is ideal for someone with a passion for food, who is eager to learn and grow within the hospitality industry. You will assist in the preparation of high-quality dishes, maintain cleanliness and sanitation in the kitchen, and contribute to the overall dining experience for our guests.</div><div></div><h3 class="jobSectionHeader"> 
Responsibilities</h3><ul><li>
Assist chefs in the preparation and presentation of food items according to our high culinary standards.</li><li>
Maintain cleanliness and organization of the kitchen, following food safety and sanitation practices.</li><li>
Handle and store food ingredients appropriately, ensuring all items are labeled and dated.</li><li>
Support the timely execution of meals during service periods.</li><li>
Utilize kitchen equipment safely and efficiently.</li><li>
Contribute to a positive and collaborative team environment.</li></ul><div></div><h3 class="jobSectionHeader"> 
Requirements</h3><ul><li>
Minimum of 1year of experience in a similar role within a restaurant or hospitality environment.</li><li>
Basic knowledge of cooking techniques, food preparation, and ingredient handling.</li><li>
Strong knife skills and familiarity with culinary equipment.</li><li>
Understanding of food safety, sanitation practices, and hygiene standards.</li><li>
Ability to work in a fast-paced environment and under pressure.</li><li>
Strong communication skills and teamwork abilities.</li><li>
Flexibility to work in shifts, including evenings, weekends, and holidays.</li></ul></div>

Commis

Explore 51+ Food assembler commissary kitchen in Kuwait City this March. Find roles across top companies and apply now to boost your career.