Restaurant Assistant Manager Jobs in Kuwait

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><span><span><span>You will be responsible&nbsp;to assist with the&nbsp;efficient running of&nbsp;the department in line with Hyatt International's Corporate Strategies and&nbsp;brand standards, whilst meeting&nbsp;employee, guest and owner expectations.&nbsp;The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.</span></span></span></span></span></p><br><br><b>Qualifications:</b><br><ul> <li><span><span><span><span><span>Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. </span></span></span></span></span></li> <li><span><span><span><span><span>Qualification in Kitchen Production or Management will be an advantage.</span></span></span></span></span></li> <li><span><span><span><span><span>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. </span></span></span></span></span></li> <li><span><span><span>Basic Computer Skills in MS Office.</span></span></span></li> </ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About </strong></span><span><strong>Calo</strong></span><p><span>Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.</span></p><br><br><span><strong>Role Overview</strong></span><p><span>We are looking for a Chef De Partie to lead CALO’s on-demand Kitchen operation.</span><br><span>In this role, the CDP will be fully responsible for the kitchen ALACARTE during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.</span></p><br><br><p><span>This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy à la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.</span></p><br><br><span><strong>Main Responsibilities</strong></span><p><span>• Take full ownership of the cloud kitchen operations during the assigned shift </span><br><span>• Run the kitchen independently and ensure smooth end-to-end operations </span><br><span>• Lead, supervise, and manage all kitchen staff on shift </span><br><span>• Ensure timely preparation and dispatch of orders while maintaining Calo’s quality standards </span><br><span>• Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines </span><br><span>• Plan daily production and workflow to meet operational demand </span><br><span>• Monitor food quality, freshness, portioning, and waste control </span><br><span>• Manage inventory, ordering, stock rotation, and storage </span><br><span>• Enforce strict compliance with food safety, hygiene, and sanitation regulations </span><br><span>• Train, coach, and evaluate kitchen staff performance </span><br><span>• Communicate clearly with team members and management (Central Kitchen)</span><br><span>• Resolve operational issues proactively and take control of challenging situations </span><br><span>• Maintain a clean, organized, and efficient kitchen environment </span><br><span>• Lead by example with professionalism, discipline, and accountability</span></p><br><br><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><p><span>• Proven experience as a Chef De Partie (CDP) </span><br><span>• Minimum of 5 years’ experience in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens </span><br><span>• Strong background in heavy-pace à la carte operations </span><br><span>• Culinary degree or equivalent professional kitchen experience </span><br><span>• Previous experience running a kitchen or leading shifts independently </span><br><span>• Cloud kitchen or production kitchen experience is an advantage </span><br><span>• Willing to relocate to Kuwait </span><br><span>• Proficient in spoken and written English</span></p><br><br><span><strong>Knowledge &amp; Competency</strong></span><p><span>• Strong leadership with the ability to run kitchen operations independently </span><br><span>• Excellent kitchen management and organizational skills </span><br><span>• Ability to handle high-volume production under pressure </span><br><span>• Skilled in staff scheduling, task delegation, and performance monitoring </span><br><span>• Strong understanding of healthy food concepts and modern kitchen practices </span><br><span>• Cost awareness, inventory control, and waste reduction knowledge </span><br><span>• Ability to maintain consistency, speed, and quality simultaneously</span></p><br><br><span><strong>Personality</strong></span><p><span>• Confident leader with a strong sense of ownership </span><br><span>• Calm, decisive, and solutions-oriented under pressure </span><br><span>• Clear and effective communicator </span><br><span>• Professional, disciplined, and detail-oriented </span><br><span>• Supportive leader who motivates teams with empathy and fairness </span><br><span>• Customer-focused mindset, even within a delivery-first operation</span></p><br><br> <br><br> </div>

<p><h4>About the hotel:</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Chef de Partie to join Pastry Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the JSC to enable root cause identification and eradicate reoccurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all predetermined set-up times and breakdowns for each meal period event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you:</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar, the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About the hotel:</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences.</p> <p>From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>An opportunity has arisen for a Demi Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</h4> <h4>About the job:</h4> <p>An opportunity has arisen for a Commis 2 to join Bakery Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the chef de partie, to enable root cause identification and eradicate re occurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you:</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health & safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About the hotel:</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences.</p> <p>From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Demi Chef de Partie to join Cold Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine to enable root cause identification and eradicate reoccurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you:</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar, the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About the hotel:</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Demi Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate reoccurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you:</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar, the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About Jumeirah and the hotel</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job</h4> <p>An opportunity has arisen for a Chef de Partie to join Cold Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate reoccurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health and safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits</h4> <p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About the hotel:<\/h4>\n<p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.<\/p>\n<p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait\u2019s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Caf\u00e9 all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Caf\u00e9, and The Lobby Lounge for a relaxing afternoon tea.<\/p>\n<p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men\u2019s areas with an extensive range of treatment rooms, including two private suites.<\/p>\n<p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.<\/p>\n<h4>About the job:<\/h4>\n<p>An opportunity has arisen for a Chef de Partie to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:<\/p>\n<ul>\n<li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.<\/li>\n<li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.<\/li>\n<li>To identify and request assistance prior to any breakdowns.<\/li>\n<li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate reoccurrences.<\/li>\n<li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.<\/li>\n<li>To be an ambassador of lateral service for the team.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy on safety procedures and practices.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy relating to food hygiene and safe food handling practices.<\/li>\n<li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.<\/li>\n<li>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.<\/li>\n<li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.<\/li>\n<li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.<\/li>\n<li>To identify and request assistance if required, prior to any breakdowns occurring.<\/li>\n<li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.<\/li>\n<li>To follow all control and key procedures.<\/li>\n<li>To ensure all \"quality ingredients\" are accurately ordered, received and stored following F.I.F.O. rotation.<\/li>\n<li>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.<\/li>\n<\/ul>\n<h4>About you:<\/h4>\n<ul>\n<li>Should have 5-year minimum experience in culinary in a five-star hotel.<\/li>\n<li>Work in a multicultural environment.<\/li>\n<li>Knowledge of the style of cuisine.<\/li>\n<li>Knowledge of HACCP as well as general health and safety in the workplace.<\/li>\n<li>Solid international culinary experience.<\/li>\n<\/ul>\n<h4>About the benefits:<\/h4>\n<p>We offer an attractive tax-free salary, paid in dinar, the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.<\/p><\/p><p><\/p>

<p><h4>About Jumeirah and the hotel:</h4> <p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.</p> <p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait’s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Café all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Café, and The Lobby Lounge for a relaxing afternoon tea.</p> <p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan Salt Room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men’s areas with an extensive range of treatment rooms, including two private suites.</p> <p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.</p> <h4>About the job:</h4> <p>An opportunity has arisen for a Commis 1 to join Banquet Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:</p> <ul> <li>To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.</li> <li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.</li> <li>To identify and request assistance prior to any breakdowns.</li> <li>To relay any breakdown related information immediately to the Chef de Cuisine, to enable root cause identification and eradicate reoccurrences.</li> <li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.</li> <li>To be an ambassador of lateral service for the team.</li> <li>To have a complete understanding of, and adhere to the company’s policy on safety procedures and practices.</li> <li>To have a complete understanding of, and adhere to the company’s policy relating to food hygiene and safe food handling practices.</li> <li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.</li> <li>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.</li> <li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.</li> <li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.</li> <li>To identify and request assistance if required, prior to any breakdowns occurring.</li> <li>To adhere to all pre-determined set-up times and breakdowns for each meal period-event.</li> <li>To follow all control and key procedures.</li> <li>To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.</li> <li>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.</li> </ul> <h4>About you:</h4> <ul> <li>Should have 5-year minimum experience in culinary in a five-star hotel.</li> <li>Work in a multicultural environment.</li> <li>Knowledge of the style of cuisine.</li> <li>Knowledge of HACCP as well as general health & safety in the workplace.</li> <li>Solid international culinary experience.</li> </ul> <h4>About the benefits:</h4> <p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.</p></p><p></p>

<p><h4>About Jumeirah and the hotel:<\/h4>\n<p>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 31 properties, including 33 signature F&B restaurants, across the Middle East, Europe, Asia and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and luxury residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.<\/p>\n<p>Jumeirah Messilah Beach is uniquely located in a secluded area with easy access to Kuwait\u2019s Central Business District, airport, and major Kuwait attractions. The resort features 316 rooms and suites, 79 residential suites, and 10 villas totalling 405 units. The beachfront hotel features an impressive array of exceptional dining destinations, including the Garden Caf\u00e9 all-day dining restaurant, Pepper Steakhouse, Olio Trattoria Italiana, Mint Caf\u00e9, and The Lobby Lounge for a relaxing afternoon tea.<\/p>\n<p>Setting new standards for holistic relaxation and luxurious comfort, the award-winning Talise Spa at Jumeirah Messilah Beach features a stunning Himalayan salt room, the first of its kind in the Middle East, built with pure crystal salt in its natural state. The spa also comprises dedicated ladies' and men\u2019s areas with an extensive range of treatment rooms, including two private suites.<\/p>\n<p>Superior conference and banqueting facilities mark Jumeirah Messilah Beach as the perfect venue for meetings and events.<\/p>\n<h4>About the job:<\/h4>\n<p>An opportunity has arisen for a Commis 2 to join Main Kitchen at Jumeirah Messilah Beach. The main duties and responsibilities of this role are:<\/p>\n<ul>\n<li>To assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.<\/li>\n<li>To report accidents and sickness immediately to the Chef de Cuisine, with clear and concise details as required.<\/li>\n<li>To identify and request assistance prior to any breakdowns.<\/li>\n<li>To relay any breakdown related information immediately to the Chef de Cuisine to enable root cause identification and eradicate reoccurrences.<\/li>\n<li>To respond to change positively, in the departmental function as dictated by the industry, company or hotel.<\/li>\n<li>To be an ambassador of lateral service for the team.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy on safety procedures and practices.<\/li>\n<li>To have a complete understanding of, and adhere to the company\u2019s policy relating to food hygiene and safe food handling practices.<\/li>\n<li>To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.<\/li>\n<li>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.<\/li>\n<li>To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.<\/li>\n<li>To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately to allow for engineering response.<\/li>\n<li>To identify and request assistance if required, prior to any breakdowns occurring.<\/li>\n<li>To adhere to all pre-determined set-up times and breakdowns for each meal period or event.<\/li>\n<li>To follow all control and key procedures.<\/li>\n<li>To ensure all \"quality ingredients\" are accurately ordered, received and stored following F.I.F.O. rotation.<\/li>\n<li>To ensure all \"quality ingredients\" are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximising production time and minimizing waste.<\/li>\n<\/ul>\n<h4>About you:<\/h4>\n<ul>\n<li>Should have 5-year minimum experience in culinary in a five-star hotel.<\/li>\n<li>Work in a multicultural environment.<\/li>\n<li>Knowledge of the style of cuisine.<\/li>\n<li>Knowledge of HACCP as well as general health and safety in the workplace.<\/li>\n<li>Solid international culinary experience.<\/li>\n<\/ul>\n<h4>About the benefits:<\/h4>\n<p>We offer an attractive tax-free salary, paid in dinar (KWD), the local currency of Kuwait. In addition, we offer generous F&B benefits, reduced hotel rates across our properties globally, 30 days of annual leave, flights home, accommodation, life insurance, a monthly service charge, and other employee benefits, making the role attractive to high performers and any applicant looking for a career with one of the most luxurious brands in the hospitality industry.<\/p><\/p><p><\/p>

<p>The Full Professor / Associate Professor / Assistant Professor of Geology is responsible for delivering high-quality instruction in geology, fostering student learning and critical thinking, and contributing to the academic development of the program. The successful candidate will demonstrate strong teaching experience, subject-matter expertise, and a commitment to academic excellence, research, and student.</p><p>Key Responsibilities</p><ul><li>Teach undergraduate courses within assigned disciplines</li><li>Prepare and deliver engaging course materials aligned with curriculum standards</li><li>Support student learning and success both inside and outside the classroom</li><li>Collaborate with full-time faculty in curriculum development and program assessment</li><li>Participate in periodic evaluations and contribute to continuous academic improvement</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>PhD in Geology.</li><li>University-level teaching experience in the discipline required</li><li>Industry experience in the teaching field preferred</li><li>Excellent written and oral communication skills in English</li><li>Exceptional interpersonal and communication skills, with a collaborative approach to teaching and research.</li><li>Ability to integrate diverse cultural and ethical perspectives into the curriculum.</li><li>Commitment to fostering an inclusive, multicultural academic environment that engages a diverse student body.</li><li>Strong organizational skills and adaptability to meet the evolving needs of the university.</li></ul>

<p>Responsible for Fire Station daily operations to ensure personnel are well-trained and capable to perform their duties effectively and on short notice. Select and guide firefighters to perform as expected when called upon and will continually assess their readiness and performance. This assessment will maintain daily awareness of fire inspections, fire services, inspection and testing of fire protection and alarm systems, firefighter training, and fire drills. Responsibilities This position description is subject to change at any time as needed to meet the requirements of the program or company. Manage installation FES to include maintaining operating instructions, Master Plan, Standards of Coverage, manpower, equipment and supplies. Develop and implement plans to cover for reduced operational capabilities; response, staffing, pollution prevention, safety of personnel, operational risk management Manage compliance self-inspection program IAW Army Installation Command checklist ensuring requirements contained in Amy Regulation 420-1, Performance Work Statement, DoDI 6055.6 are continually maintained. Manage and participate in the development and implementation of goals, objectives, policies, and priorities for assigned programs; recommend and administer policies and procedures; oversee and participate in the development of new fire ordinances. Provide 24/7 FES to the installation. Services include on-scene incident management, aircraft rescue and firefighting, structural firefighting, response to hazardous materials, technical rescue to include auto extrication and confined space rescue and emergency medical services support. Monitor and evaluate the efficiency and effectiveness of service delivery methods and procedures; recommend, within company policy, appropriate service and staffing levels. Plan, direct, coordinate, and review the work plan for fire service staff; assign work activities, projects, and programs; review and evaluate work products, methods, and procedures; meet with staff to identify and resolve problems. Select, train, motivate, and evaluate fire service personnel; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures. Ensure that equipment, safety clothing, apparatus, and supplies are specified, purchased, received, distributed in an effective and consistent manner. Performs Job Duties as assigned.</p><p>Qualifications Minimum Qualifications : Education/Certifications: One year related experience may be substituted for one year of education, if degree is required. An Associate s or higher degree in fire technology. Meet position certifications IAW DoD Manual 6055.06 except also hold Fire Officer IV certification; Shipboard firefighter is preferred. Must be a U.S. Citizen A valid driver s license and the ability to obtain a U. S. Government Motor Vehicle Operator s License and host nation Driver s License, is required. Host nation Heavy Duty Driver s License. Licenses/Certifications: International Fire Service Accreditation or Pro-Board Certifications - Fire Officer IV, Fire Instructor II, Fire Inspector II; HAZMAT Incident Commander, Airport Fire Fighter; Shipboard firefighter is preferred. Must meet training and certification requirements outlined in DoD Manual 6055.06. Clearance: Clearance level required at start date: Secret Experience: Ten years fire protection experience Three years at the Assistant Chief level. Supervisory/ Budget Responsibilities: Manages large department with multiple fire stations geographically dispersed and large number of personnel. Manages significant annual budget and also vehicle replacement programming and facility improvement planning. Skills: Must have experience directing firefighting operations to include fighting aircraft and structural fires, performing rescue services, and responding to hazardous materials incidents, medical emergencies, and confined space rescues. Knowledge of the chemistry of fire, preventive maintenance and operations of firefighting and rescue equipment, physical and chemical properties of combustible materials and building structures and their component systems. Experienced in managing fire prevention and protection plans and programs. Previous knowledge to act for the Fire Chief during his absence. Assumes complete charge of operations in absence of Fire Chief at crashes, fires, emergency situations, and at other times. Directs activities and personnel, transmitting instructions to Assistant Chiefs on the scene or other personnel as to the procedures to be followed contingent on complexity of the incident type. Must also have experience at management of self-inspection and compliance measurement programs Working Conditions: Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit. Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, dusty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months). Includes some industrial production environment conditions as well. Work is performed in a standard office with frequent travel to various locations to attend meetings and/or perform Department activities in responding to emergency scenes, disasters, or critical incidents; the employee occasionally works near moving mechanical parts; occasionally exposed to outside weather conditions and wet and/or humid conditions; occasionally works in high, precarious places; occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme heat, risk of electrical shock, risk of radiation, and vibration; the noise level in the work environment is usually moderate; however, the noise level is occasionally very loud due to sirens, etc., wear protective apparel including goggles, face protector, aprons, safety shoes, and self-contained breathing apparatus; incumbents may be required to work extended hours including evenings and weekends. Physical Requirements: Light work. Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents. Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to head, foot, torso, respiratory, vision, and hearing protective devices. Must comply with all Fire and Safety Regulations and post policies.</p><p><strong>Desired Candidate Profile</strong></p><p>An Associate s or higher degree in fire technology. Meet position certifications IAW DoD Manual 6055.06 except also hold Fire Officer IV certification; Shipboard firefighter is preferred. Must be a U.S. Citizen A valid driver s license and the ability to obtain a U. S. Government Motor Vehicle Operator s License and host nation Driver s License, is required. Host nation Heavy Duty Driver s License. Licenses/Certifications: International Fire Service Accreditation or Pro-Board Certifications - Fire Officer IV, Fire Instructor II, Fire Inspector II; HAZMAT Incident Commander, Airport Fire Fighter; Shipboard firefighter is preferred. Must meet training and certification requirements outlined in DoD Manual 6055.06. Clearance: Clearance level required at start date: Secret Experience: Ten years fire protection experience Three years at the Assistant Chief level.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><span><span><span>You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the pastry kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals.</span></span></span></span></span></p><br><br><b>Qualifications:</b><br><ul><li>Minimum 2–3 years of experience in a pastry kitchen, bakery, hotel, restaurant, or catering environment.</li><li>Previous experience as a Commis Pastry Chef or equivalent role is an advantage.</li><li>Strong knowledge of pastry preparation, baking techniques, desserts, cakes, breads, chocolates, and confectionery products.</li><li>Ability to follow recipes accurately while maintaining high standards of quality and presentation.</li><li>Knowledge of food safety, hygiene, and HACCP standards.</li><li><p>Ability to operate pastry and bakery equipment safely and efficiently.</p><br></li><li>Strong organizational and time-management skills with the ability to work in a fast-paced environment.</li><li>Ability to work independently and as part of a team.</li><li>Good communication and interpersonal skills.</li><li>Flexibility to work shifts, weekends, public holidays, and extended hours when required.</li></ul> </div>

Who We Are<br><br>At Namaa, we build and operate tech-enabled urban infrastructure that gives consumers fast, reliable access to meals, groceries, and everyday essentials.<br><br>Traditional retail models, built around brick-and-mortar locations, often struggle to compete in today’s digital-first landscape. Challenges such as cost efficiency per square foot, logistics-optimized locations, and seamless technology integration have made it clear that a new approach is needed.<br><br>We believe the future of foodservice and commerce lies in purpose-built infrastructure designed for speed, accuracy, and scalability. That’s why Namaa was established—to power the next generation of digital food and quick commerce ecosystems across the Middle East.<br><br>Our ecosystem is driven by a portfolio of specialized business units, including Kitchen Park, Cloud Retail, and Profood Properties, each playing a key role in enabling brands to grow and thrive in an increasingly on-demand world.<br><br>What You’ll Do<br><br>You’ll be responsible for coordinating day-to-day facilities and maintenance activities across our sites, acting as the key point of contact between operations teams, technicians, vendors, and subcontractors. You’ll ensure maintenance requests are properly assigned, tracked, and resolved while keeping work orders, vendor follow-ups, and maintenance expenses organized and up to date.<br><br>Serve as the main liaison for all internal and external stakeholder communications. Receive incoming maintenance calls from operations teams and promptly dispatch technicians to resolve issues. Coordinate, track, and follow up extensively with technicians, third-party vendors, and subcontractors to maintain high service levels. Maintain and systematically fill out payment trackers and financial reports to monitor maintenance expenses and vendor invoices. Maintain an agile workflow divided between field-based site visits and office administrative tasks. Leverage computer literacy and robust task-management skills to log, track, and close out work items seamlessly.<br><br>What We’re Looking For<br><br>4+ years of experience in facilities coordination, maintenance coordination, or a similar role. Strong communication skills in both written and spoken English and Arabic. Proven ability to coordinate multiple work orders, technicians, vendors, and subcontractors simultaneously. Strong organizational and follow-up skills, with the ability to manage both field-based and administrative responsibilities. Ability to read and understand site layouts and basic facility plans. Willingness to provide on-call support and respond to urgent facilities-related issues when required.<br><br>Why join us <br><br>Demand for online food delivery is growing really fast! In the last 5 years, just in the US, the overall market has expanded 10X from $10B to $100B, and could expand to $500bn- $1T by 2030. Changing the restaurant industry: You’ll be part of a team that helps restaurants succeed in online food delivery. Collaborative environment: You will receive support and guidance from experienced colleagues and managers, helping you to learn, grow and achieve your goals, and you’ll work closely with other teams to ensure our customer’s success.<br><br>What Else You Need To Know<br><br>This role is based in our Salmiya office location. As a company driven by innovation and continuous change, close collaboration is essential. We’re constantly reimagining our industry, creating new products, and refining our processes, and we do our best work together. That’s why all of our office-based teams work onsite, five days a week.<br><br>Ready to join us as we serve those who serve others?

<p><h4>Position summary</h4> <p>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 and 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.</p> <p>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’ 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.</p> <p>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.</p> <h4>Preferred qualification</h4> <ul> <li><strong>Education:</strong> Technical, trade, or vocational school degree.</li> <li><strong>Related work experience:</strong> At least 3 years of related work experience.</li> <li><strong>Supervisory experience:</strong> No supervisory experience.</li> <li><strong>License or certification:</strong> None.</li> </ul> <p>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.</p> <p>At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’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 – all while having fun.</p> <p>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.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>A resort-like sanctuary in Kuwait’s heart. Discover a modern urban sanctuary in the heart of Kuwait City: a contemporary curation of Middle Eastern architecture, dazzling art and resort-like spaciousness, where striking sculptures seamlessly merge with traditional design. In this enclave of wonder – the first and only hotel in Kuwait to receive the prestigious Forbes Five-Star rating – you’ll find soaring rooftop restaurants, leisure facilities and the city’s largest guest rooms. Catch up with friends in the chic surrounds of Al Soor (known as La Chocolaterie of Kuwait), relax in air-conditioned cabanas by the infinity pool, ascend to a buzzing rooftop and wander the lush adjacent parkland. And with the city’s malls and souks within a few minutes’ drive, you can experience all the spoils of the city without spoiling your precious relaxation time.<br><br><p><b>What you will do:</b></p><br><br><ul><li><p>Supervise and lead the kitchen team in accordance with Four Seasons service culture, standards, and operating procedures.&nbsp;</p><br><br></li><li><p>Foster a positive and collaborative team environment while promoting strong interdepartmental relationships.&nbsp;</p><br><br></li><li><p>Support employee development through training, coaching, mentoring, and performance feedback.&nbsp;</p><br><br></li><li><p>Take an active role in culinary training and skill development within the kitchen.&nbsp;</p><br><br></li><li><p>Ensure consistent food quality by monitoring taste, presentation, temperature, portioning, and adherence to standard recipes.&nbsp;</p><br><br></li><li><p>Maintain strict compliance with HACCP standards and all food safety and sanitation requirements.&nbsp;</p><br><br></li><li><p>Monitor food quality upon receiving and assist in maintaining proper inventory controls.&nbsp;</p><br><br></li><li><p>Collaborate with the Executive Sous Chef on menu development, seasonal offerings, and restaurant promotions&nbsp;</p><br><br></li></ul><br><p><b>What you bring&nbsp;</b></p><br><br><ul><li><p>Minimum 3 years of experience in a similar role within an all-day dining, multi-cuisine restaurant, preferably in a luxury hotel environment.&nbsp;</p><br><br></li><li><p>Strong knowledge of international cuisines, food preparation techniques, and kitchen operations.&nbsp;</p><br><br></li><li><p>Ability to work effectively in a fast-paced environment and remain composed under pressure.&nbsp;</p><br><br></li><li><p>Demonstrated leadership skills with the ability to motivate, train, and develop a diverse culinary team.&nbsp;</p><br><br></li><li><p>Strong understanding of food safety, HACCP, hygiene, and sanitation standards.&nbsp;</p><br><br></li><li><p>Strong attention to detail and commitment to maintaining the highest quality standards.&nbsp;</p><br><br></li><li><p>Excellent verbal communication skills in English.&nbsp;</p><br><br></li><li><p>Flexible to work shifts, weekends, public holidays, and extended hours when business demands require.&nbsp;</p><br><br></li></ul><p>&nbsp;<br><b>What we offer: </b></p><br><br><ul><li><p>Full board one bedroom accommodation in a high quality, well-resourced compound.&nbsp;</p><br><br></li><li><p>Complimentary nights at FS Hotels worldwide.&nbsp;</p><br><br></li><li><p>Regular social and sporting events.&nbsp;</p><br><br></li><li><p>Paid home leave tickets.&nbsp;</p><br><br></li><li><p>Quality employee meals.&nbsp;</p><br><br></li><li><p>Transportation to and from work.&nbsp;</p><br><br></li><li><p>Free Wi-Fi in accommodation and employee transportation buses.&nbsp;</p><br><br></li></ul><br><p><b>Work Authorization&nbsp;</b></p><br><br><p>Hotel will apply for the work authorization for the successful candidate&nbsp;</p><br><br><br><p>We look forward to receiving your application!&nbsp;</p><br><br><br><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Description <br></p><br><p>We are hiring experienced <strong>Head Chef- R&amp;D</strong> for a reputed restaurant group in Kuwait.</p><br><br><br>Key Responsibilities<ul><li><p>Lead the development of innovative food products and concepts.</p><br><br></li><li><p>Research emerging food trends and evaluate their commercial potential.</p><br><br></li><li><p>Develop new products based on management and corporate briefs.</p><br><br></li><li><p>Standardize recipes for mass production while maintaining consistency.</p><br><br></li><li><p>Ensure food quality, presentation, and guest satisfaction.</p><br><br></li><li><p>Conduct recipe audits after product launches and recommend improvements.</p><br><br></li><li><p>Coordinate with Central Production Unit (CPU) and branches to establish standardized production processes.</p><br><br></li><li><p>Prepare recipe cards, shelf-life charts, and documentation.</p><br><br></li><li><p>Conduct culinary audits and branch training programs.</p><br><br></li><li><p>Identify suitable alternative ingredients when required.</p><br><br></li><li><p>Ensure compliance with food safety and hygiene regulations.</p><br><br></li><li><p>Submit complete recipe documentation after tasting committee approval.</p><br><br></li><li><p>Conduct market surveys and competitor analysis.</p><br><br></li><li><p>Collect operational feedback on newly launched dishes.</p><br><br></li><li><p>Track KPIs and participate in monthly improvement meetings.</p><br><br></li><li><p>Maintain confidentiality of recipes and R&amp;D data.</p><br><br></li><li><p>Coach, mentor, and manage culinary team performance.</p><br><br></li></ul><br><br><br><br>Requirements <br><p>Minimum <strong>7-8 years</strong> of experience in a similar R&amp;D culinary role.</p><br><br><p>Bachelor's Degree in <strong>Catering Science</strong> or <strong>Culinary Arts</strong></p><br><br><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>Location:</b> Shuwaikh, Kuwait (Head Office)</p><p><b>Reporting To:</b> Business Owner / Management</p><p><b>Role Overview</b></p><p>Our growing restaurant chain and catering business operates across multiple Kuwait governorates, with central operations managed from our small head office in Shuwaikh. We are seeking a detail-oriented General Accountant to oversee our daily financial management, inventory cost controls, and operational metrics. This is a mid-career position combining 80% core financial accounting with 20% operational coordination and vendor communication.</p><p><br></p><p><b>Requirement Note:</b> Moderate to advanced proficiency in <b>spoken Arabic</b> is required for this role.</p><p><br></p><p><b>Key Responsibilities</b></p><p><b>1. Core Accounting &amp; Bookkeeping</b></p><ul><li><b>Daily Sales Reconciliation:</b> Reconcile POS reports against cash drawer deposits and credit/K-Net settlements across all branches.</li><li><b>Accounts Payable (AP):</b> Process, verify, and track invoices for food, beverage, and equipment suppliers.</li><li><b>General Ledger:</b> Record daily operational expenses, rent, utilities, and maintenance costs.</li><li><b>Bank Reconciliations:</b> Perform regular reconciliations of bank accounts, credit cards, and internal financial logs.</li></ul><p><b>2. Cost Control &amp; F&amp;B Analytics</b></p><ul><li><b>Inventory &amp; COGS Tracking:</b> Monitor food and beverage stock levels, waste reports, and Cost of Goods Sold.</li><li><b>Catering Job Costing:</b> Calculate precise profit margins, ingredient usage, and labor allocations for specific catering events and large bookings.</li><li><b>Prime Cost Analysis:</b> Track labor hours against sales volume to optimize operational efficiency.</li></ul><p><b>3. Financial Reporting &amp; Payroll</b></p><ul><li><b>Financial Statements:</b> Prepare monthly, quarterly, and annual balance sheets, P&amp;L statements, and income reports directly for the owner.</li><li><b>Payroll Processing:</b> Calculate employee wages, manage payouts, and track tips and allowances.</li></ul><p><br></p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Accounting &amp; Analysis:</b> Advanced Microsoft Excel, POS system integration, prime cost calculation, catering/event job costing, and cash flow forecasting.</p><p><b>Financial Management:</b> Deep understanding of F&amp;B inventory management, waste control, and COGS variance analysis.</p><p><b>Soft Skills &amp; Execution:</b> Highly self-directed with the ability to work independently, strong time management, sharp attention to detail, and clear cross-functional communication.</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Full Professor / Associate Professor / Assistant Professor of English</span></p><br> <p><span>Classification:</span> Academic Affairs</p><br> <p><span>Reports To:</span>&nbsp;Dean of School of Arts and Sciences</p><br> <p><span>About The American International University</span></p><br> <p>American International University (AIU) is a private institution in Kuwait, founded in 2019, offering undergraduate programmes in Engineering and Computing, Architecture and Design, Business, Arts and Sciences, and Education, delivered in English on the American model of higher education. AIU serves a community of more than 3,000 students and is implementing the RISE Strategy 2026–2030, a five-year institutional transformation anchored in research development, WSCUC international accreditation, student success, employability, and community engagement.</p><br> <p>For more information, visit: www.aiu.edu.kw</p><br> <p><span>School of Arts and Sciences Profile</span></p><br> <p>The School&nbsp;of&nbsp;Arts and&nbsp;Sciences&nbsp;at&nbsp;the&nbsp;American International&nbsp;University&nbsp;in Kuwait&nbsp;comprises&nbsp;disciplines in&nbsp;Chemistry,&nbsp;Biotechnology,&nbsp;Physics,&nbsp;Mathematics, English&nbsp;Literature,&nbsp;Humanities, and&nbsp;Education.</p><br> <p>The school offers a broad interdisciplinary foundation in the natural sciences, mathematics, humanities, and education, equipping students with critical thinking, analytical, communication, and research skills essential for academic and professional success.</p><br> <p><span>Position Overview:<br></span>The School of Arts and Sciences invites applications for a full-time faculty position in English at the rank of Full Professor, Associate Professor, or Assistant Professor, depending on qualifications and experience. The successful candidate will demonstrate excellence in teaching English, English and American Literature, and related humanities courses; maintain an active research and/or creative practice profile; and engage with contemporary technologies and pedagogical methodologies. The appointee will contribute to undergraduate education, curriculum development, student mentorship, and institutional service within a collaborative and multicultural academic environment.</p><br> <p><span>Key Responsibilities</span></p><br> <p><span>Teaching and Curriculum Development</span></p><br> <ul> <li>Deliver innovative undergraduate courses in English and related subjects, teaching up to four courses (12 credit hours) per semester.</li> <li>Contribute to curriculum development through the design and revision of syllabi for new and existing courses.</li> <li>Innovate teaching practices by developing and implementing interactive student-oriented, inclusive pedagogical strategies and instructional methods.</li> <li>Integrate emerging technologies, including AI-assisted tools and interactive learning platforms, into teaching and curriculum design.</li> <li>Supervise senior projects and provide academic guidance to students.</li> <li>Maintain rigorous assessment standards in accordance with current best practices and institutional guidelines.</li> </ul> <p><span>Research and Scholarship</span></p><br> <ul> <li>Maintain an active research agenda in English, Literature, and related fields.</li> <li>Publish in peer-reviewed journals and present scholarly work at national and international conferences.</li> <li>Engage in interdisciplinary research projects and pursue external funding opportunities where appropriate.</li> <li>Contribute to strengthening the school’s academic reputation and professional profile.</li> </ul> <p><span>Service and Institutional Engagement</span></p><br> <ul> <li>Participate actively in departmental, school, and university committees.</li> <li>Support program assessment, accreditation processes, quality assurance initiatives, and related documentation.</li> <li>Participate in student recruitment, outreach activities, and community engagement initiatives.</li> <li>Provide academic advising and mentorship to students.</li> <li>Foster a culture of diversity, equity, inclusion, and mutual respect within the academic community.</li> <li>Contribute actively to the intellectual and cultural development of AIU’s academic community.</li> </ul> <p><span>Required Qualifications</span></p><br> <ul> <li>PhD in English, English Literature, American Literature, or a closely related field.</li> <li>Minimum of three years of university-level teaching experience in a degree-granting program at a reputable institution.</li> <li>Strong familiarity with modern teaching methodologies, interactive pedagogy, student-centered learning, and inclusive educational practices.</li> <li>Demonstrated commitment to innovation in teaching and continuous professional development.</li> <li>Evidence of a dynamic and adaptable approach to instructional practice.</li> <li>Active engagement in research projects and academic conferences.</li> <li>Evidence of peer-reviewed scholarly publications.</li> <li>Excellent written and oral communication skills in English.</li> <li>Experience working effectively in multicultural academic environments.</li> <li>Demonstrated adaptability to diverse cultural norms and expectations.</li> </ul> <p><span>Preferred Qualifications</span></p><br> <ul> <li>Exceptional interpersonal and communication skills, with a collaborative approach to teaching and research.</li> <li>Ability to integrate diverse cultural and ethical perspectives into the curriculum.</li> <li>Commitment to fostering an inclusive, multicultural academic environment that engages a diverse student body.</li> <li>Strong organizational skills and adaptability to meet the evolving needs of the university.</li> </ul> <p><span>How to Apply</span></p><br> <p>Interested candidates should visit the Job Opportunities section on our website and submit a resume and cover letter via: https://aiu.edu.kw/careers/jobs</p><br> <p>Applications will be reviewed on a rolling basis until the position is filled. The successful candidate is expected to commence employment in the Spring Semester 2027.</p><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span>Full Professor / Associate Professor / Assistant Professor of Interior Design</span></p><br> <p><span>Classification:</span> Academic Affairs</p><br> <p><span>Reports To:</span>&nbsp;Dean of School of Architecture and Design</p><br> <p><span>About The American International University</span></p><br> <p>American International University (AIU) is a private institution in Kuwait, founded in 2019, offering undergraduate programmes in Engineering and Computing, Architecture and Design, Business, Arts and Sciences, and Education, delivered in English on the American model of higher education. AIU serves a community of more than 3,000 students and is implementing the RISE Strategy 2026–2030, a five-year institutional transformation anchored in research development, WSCUC international accreditation, student success, employability, and community engagement.</p><br> <p>For more information, visit: www.aiu.edu.kw</p><br> <p><span>School of Architecture &amp; Design Profile</span></p><br> <p>The School of Architecture and Design at the American International University in Kuwait comprises the disciplines of Architecture, Interior Design, and Graphic Design. The School offers undergraduate programmes designed to prepare students for professional practice through a combination of creative inquiry, technical expertise, and applied learning.&nbsp;</p><br> <p><span>Position Overview</span></p><br> <p>The School of Architecture and Design invites applications for a full-time faculty position in Interior Design at the rank of Full Professor, Associate Professor, or Assistant Professor, commensurate with the candidate’s qualifications and experience. The successful candidate will demonstrate excellence in studio-based teaching, an active record of research and/or professional practice, and expertise in contemporary interior design methodologies, technologies, and sustainable design principles.</p><br> <p>The successful candidate will contribute to undergraduate teaching, curriculum development, student mentorship, accreditation activities, and institutional service within a collaborative and multicultural academic environment.</p><br> <p><span>Key Responsibilities&nbsp;</span></p><br> <p><span>Teaching and Curriculum Development:</span>&nbsp;</p><br> <ul> <li>Deliver innovative undergraduate studio and lecture courses in Interior Design, including but not limited to residential, commercial, and furniture design.&nbsp;</li> </ul> <ul> <li>Integrate contemporary tools and platforms such as&nbsp;CAD,&nbsp;BIM (Revit), 3D modelling, and digital fabrication technologies into the curriculum.&nbsp;</li> </ul> <ul> <li>Develop and update course content to reflect industry standards, professional competencies, and accreditation requirements (e.g., CIDA standards where applicable).&nbsp;</li> </ul> <ul> <li>Guide students in senior capstone projects, portfolio development, and industry-standard practices.&nbsp;</li> </ul> <ul> <li>Maintain rigorous assessment standards and studio critique methodologies</li> </ul> <p><span>Research, Scholarship, and Creative Activity:</span>&nbsp;</p><br> <ul> <li>Maintain an active research agenda and/or professional practice in Interior Design or related fields.&nbsp;</li> </ul> <ul> <li>Publish scholarly work in peer-reviewed journals or present at reputable academic and professional conferences.&nbsp;</li> </ul> <ul> <li>Contribute to professional practice, exhibitions, design competitions, or consultancy projects.&nbsp;</li> </ul> <ul> <li>Engage in interdisciplinary collaborations and pursue external funding opportunities.&nbsp;</li> </ul> <p><span>Service and Institutional Engagement:</span>&nbsp;</p><br> <ul> <li>Engage actively in departmental, school, and university committees.&nbsp;</li> </ul> <ul> <li>Support program assessment, accreditation documentation, and quality assurance activities.&nbsp;</li> </ul> <ul> <li>Participate in student recruitment, outreach initiatives, exhibitions, competitions, and community engagement.&nbsp;</li> </ul> <ul> <li>Offer academic advising and mentorship to students.&nbsp;</li> </ul> <ul> <li>Foster a culture of diversity, equity, and inclusion within the academic community.&nbsp;</li> </ul> <p><span>Required Qualifications</span></p><br> <ul> <li>PhD in Interior&nbsp;Design</li> <li>A minimum of five years of experience in university-level teaching, with a proven record of excellence in delivering studio-based courses.&nbsp;</li> <li>Strong portfolio&nbsp;showcasing&nbsp;professional and/or research-based design practice.&nbsp;</li> <li>Proficiency in industry-standard tools and software such as AutoCAD, Revit (BIM), SketchUp, 3D Max, and Adobe Creative Cloud, along with rendering engines like V-Ray or Lumion.&nbsp;</li> <li>Evidence of research, publication in peer-reviewed journals, or recognized creative practice.&nbsp;</li> <li>Experience working effectively in multicultural and diverse academic environments.&nbsp;</li> <li>Excellent written and oral communication skills in English.&nbsp;<br></li> <li>Proven excellence in teaching undergraduate and/or graduate courses in Interior&nbsp;Design.</li> <li>A record of research, publications, and professional achievements in relevant disciplines.</li> <li>Experience with CIDA or similar accreditation standards.</li> <li>Knowledge of sustainable and emerging design practices.</li> <li>Relevant industry experience beyond academia.</li> <li>Experience supervising senior design projects.</li> <li>Demonstrated interdisciplinary collaboration and external funding experience.</li> </ul> <p><span>Preferred Qualifications</span></p><br> <ul> <li>Exceptional interpersonal and communication skills, with a collaborative approach to teaching and research.</li> <li>Ability to integrate diverse cultural and ethical perspectives into the curriculum.</li> <li>Commitment to fostering an inclusive, multicultural academic environment that engages a diverse student body.</li> <li>Strong organizational skills and adaptability to meet the evolving needs of the university.</li> </ul> <p><span>How to Apply</span></p><br> <p>Interested candidates should visit the Job Opportunities section on our website and submit a resume and cover letter via: https://aiu.edu.kw/careers/jobs</p><br> <p>Applications will be reviewed on a rolling basis until the position is filled. The successful candidate is expected to commence employment in the Spring Semester 2027.</p><br> </div>