Commis 1 Floating World

ENNISMORE; Saudi Arabia; On-site; SAR 60,000 - 90,000; Full time

Job summary

SLS The Red Sea is seeking a Commis I for Floating World, to bring its distinctive Japanese culinary experience to life with precise prep and attention to detail.

You will work with the Chef de Partie and culinary team to prepare ingredients, assist with service, and uphold hygiene standards in a premium kitchen environment.

Qualifications

• Certificate or Diploma in Culinary Arts from a recognized institution preferred.
• Minimum 1–2 years of relevant kitchen experience in upscale dining.
• Knowledge of food safety, hygiene, and HACCP standards.

Responsibilities

• Prepare and assist in executing high-quality Japanese dishes per recipes.
• Complete daily mise en place and keep workstation organized.
• Support during service to ensure timely, consistent execution.
• Follow recipes, portion controls, and presentation standards.
• Maintain hygiene and safe handling of food, equipment, and storage.
• Participate in cleaning schedules and ongoing training.

Skills

Attention to detail

Stamina under pressure

Team collaboration

Education

Certificate/Diploma in Culinary Arts

Job description

At SLS The Red Sea every dining experience is an opportunity to inspire surprise and delight As a Commis I Floating World you will play an important role in bringing the distinctive character of our Japanese culinary experience to life through exceptional preparation quality and attention to detail Working closely with the Chef de Partie and the wider culinary team you will support the preparation and execution of Japanese cuisine ensuring that every ingredient is handled with care and every dish reflects the creativity precision and premium standards of SLS From daily mise en place and food preparation to supporting service and maintaining the highest standards of hygiene and kitchen organization your contribution will help deliver memorable dining experiences that reflect the unique character and culinary identity of Floating World

Key Responsibilities

• Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes culinary standards and instructions from senior chefs
• Complete daily mise en place and ensure the assigned workstation is fully prepared organized clean and adequately stocked throughout service
• Assist with the preparation and handling of Japanese ingredients ensuring freshness quality consistency and proper portioning
• Support the Chef de Partie and Demi Chef de Partie during service to ensure timely efficient and consistent execution
• Follow established recipes preparation methods portion control guidelines and presentation standards to maintain consistency across all dishes
• Handle store label and rotate food products correctly in accordance with food safety and quality standards
• Maintain high standards of hygiene cleanliness and personal grooming ensuring compliance with HACCP and applicable health and safety regulations
• Use kitchen equipment safely and responsibly reporting any faults damage or maintenance requirements promptly to the appropriate senior chef
• Support initiatives to minimize food waste through proper preparation storage portion control and efficient use of ingredients
• Participate in cleaning schedules and ensure workstations equipment utensils and kitchen areas are maintained to the required standards
• Actively participate in training and development opportunities to enhance culinary skills product knowledge and understanding of Japanese cuisine
• Work collaboratively with the culinary team demonstrating professionalism a positive attitude attention to detail and a genuine willingness to learn while contributing to the exceptional dining experience at Floating World

Requirements

• A Certificate or Diploma in Culinary Arts from a recognized culinary 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 daily culinary operations.
• Good 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 environment.
• Strong commitment to continuous learning, professional development, and delivering memorable dining experiences.