Commis 1

Company Description

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Job Description

We are hiring for a Commis I to play a key supporting role within the kitchen brigade at SLS The Red Sea. Working under the guidance of the Chef de Partie, this position contributes to the preparation and execution of dishes across all culinary outlets, including signature dining, in-room dining, and banqueting. The Commis I supports daily kitchen operations by preparing ingredients, maintaining mise en place, following recipes, and upholding strict hygiene and food safety standards, ensuring every dish reflects the creativity, precision, and premium quality of the SLS brand.

Key Responsibilities

• Prepare and cook dishes in accordance with approved recipes and instructions from senior chefs.
• Complete mise en place for the assigned section prior to service and maintain an organized, clean, and replenished workstation.
• Assist in the preparation of dishes across various kitchen sections, including hot, cold, and pastry.
• Support the Demi Chef de Partie and Chef de Partie during service to ensure timely and efficient execution.
• Follow portion control guidelines and support initiatives to minimize food waste.
• Use kitchen equipment safely and responsibly, reporting any faults or maintenance issues promptly.
• Handle, store, and label food items correctly to prevent spoilage or contamination.
• Uphold high standards of hygiene, cleanliness, and personal grooming at all times.
• Comply with food safety, sanitation policies, HACCP standards, and local health regulations.
• Participate in cleaning schedules and maintain readiness for internal audits and external inspections.
• Actively participate in training programs to improve culinary skills, product knowledge, and kitchen practices.
• Demonstrate a positive attitude, openness to feedback, and willingness to learn from senior chefs.
• Contribute to a respectful, collaborative, and professional kitchen culture aligned with SLS values.
  
  

• Certificate or Diploma in Culinary Arts from a recognized institution is preferred.
• Minimum of 1–2 years of relevant kitchen experience, ideally within a 4 or 5-star hotel or upscale dining environment.
• Basic knowledge of food preparation techniques, kitchen equipment, and culinary operations.
• Understanding of food safety, hygiene practices, and HACCP standards.
• Ability to follow instructions, work efficiently under pressure, and maintain consistency in a fast-paced kitchen.
• Strong commitment to learning, professional growth, and delivering memorable food experiences.