Commis 3 - Olivine - Jumeirah Living World Trade Centre

About the Hotel: Jumeirah Group, a member of Dubai Holding, has been making a distinguished impact on the global hospitality market for more than two decades with its Stay Different™ brand promise. its award-winning destinations, such as the iconic Burj Al Arab Jumeirah, position service beyond expectations, elevated dining destinations and surprising architecture and design at the heart of every guest experience.

Today, Jumeirah operates a world-class portfolio of 23 properties across the Middle East, Europe and Asia and employs over 8,000 colleagues, representing over 106 nationalities. As Jumeirah continues to expand its global portfolio and scales up its operations to the next level of growth, it remains fully committed to developing and empowering our colleagues to excel in world class environments.

Jumeirah is committed to embedding equality, diversity, and inclusion in all its practices, embracing a culture that celebrates diversity. Jumeirah Living World Trade Centre is a 41-floor luxury serviced apartment tower in the canter of Dubai’s business district. Standing on the site of the old-World Trade Centre on Zabeel Road, the striking high-rise comprises 377 serviced residences ranging from one-bedroom duplexes up to four-bedroom double-floor apartments.

One of Dubai’s most acclaimed luxuries serviced residences, Jumeirah Living World Trade Centre is the place of first choice for travellers in search of short, medium-term and extended stays that combine home comforts with all the hallmarks of a five-star hotel service.

About The Job

An opportunity has arisen for a Commis 3 to join Culinary (Olivine Restaurant) in Jumeirah Living World Trade Centre. The main duties and responsibilities of this role: Attend daily and monthly meetings with the Sous Chef. Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.

Check the main information board re change of any Banquets or other information regarding the organization. Organize together with Chef de Partie the shift on his/her section regarding mise-en-place production and its service. Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Sous Chef in order to achieve the high stock rotation desired in his/her section.