Commis 1 – Lobby Lounge

About SLS The Red Sea

Situated on the Red Sea coast in Umluj, Tabuk, Saudi Arabia, SLS The Red Sea is a bold luxury resort that is part of Ennismore's renowned lifestyle collection. Known for its striking design, elevated service, and lively social atmosphere, this destination boasts 150 finely designed rooms, five diverse Food & Beverage outlets, and a luxurious spa. It offers guests a harmonious blend of indulgence, entertainment, and relaxation, creating an inspiring and creative hospitality environment.

Role Overview

As a Commis I in the Lobby Lounge, you will contribute to the culinary team's efforts to create exceptional dining experiences that emphasize creativity and quality. Your responsibilities include preparing and assisting in the execution of dishes, maintaining an organized and clean workstation, and supporting service delivery with care and precision.

Key Responsibilities

• Support preparation and cooking of dishes in line with recipes and culinary standards under guidance from senior chefs.
• Ensure daily mise en place is completed, workstations are well-stocked, organized, and kept clean.
• Handle, portion, and prepare ingredients to preserve freshness and consistency.
• Assist Chef de Partie and Demi Chef de Partie during service to maintain efficiency and quality.
• Adhere to portion control, presentation, and preparation guidelines to ensure uniformity in all offerings.
• Properly store, label, rotate, and handle all food products following safety and quality protocols.
• Maintain exemplary hygiene, cleanliness, and personal grooming consistent with HACCP and health regulations.
• Use kitchen equipment responsibly; report any malfunctions or maintenance needs to senior staff promptly.
• Participate in minimizing food waste through effective preparation, storage, and ingredient use.
• Engage in cleaning routines keeping kitchen areas, tools, and equipment in top condition.
• Take part in training programs to develop culinary skills, product knowledge, and best kitchen practices.
• Collaborate positively with the culinary team, showing professionalism, meticulousness, eagerness to learn, and commitment to delivering excellent dining experiences.

Qualifications and Experience

• Preferably holds a Certificate or Diploma in Culinary Arts from an accredited institution.
• Possesses 1 to 2 years of kitchen experience, ideally in a 4- or 5-star hotel or high-end dining venue.
• Has foundational knowledge of food preparation methods, kitchen tools, and daily culinary operations.
• Understands and practices food safety, hygiene, and HACCP standards effectively.
• Capable of following instructions, working efficiently under pressure, and ensuring consistent quality in a rapid environment.
• Demonstrates a strong drive towards continuous learning, professional growth, and delivering exceptional dining experiences.