Commis 1 Lobby Lounge

ENNISMORE; Saudi Arabia; On-site; SAR 54,000 - 78,000; Full time

Job summary

SLS The Red Sea is seeking a Commis I to join the Lobby Lounge team. You will support daily food preparation and service under the guidance of the Chef de Partie, ensuring high standards, precise plating and attention to safety.

You will perform mise en place, assist with portioning and maintain a clean, organized workstation, contributing to memorable dining experiences in a fast-paced luxury hotel environment.

Qualifications

• Certificate or Diploma in Culinary Arts preferred.
• 1–2 years kitchen experience in upscale setting.
• Knowledge of food safety and HACCP standards.
• Ability to work under pressure in a fast-paced kitchen.
• Commitment to learning and quality service.

Responsibilities

• Prepare and assist in the execution of high-quality dishes per recipes and standards.
• Complete daily mise en place and keep workstation clean and stocked.
• Assist with preparation and portioning to ensure freshness and consistency.
• Support chefs during service for timely execution.
• Follow recipes, portion control, and presentation standards.
• Maintain hygiene and rotate/store products per standards.
• Adhere to HACCP and health/safety regulations.
• Assist with training and development to enhance skills.

Skills

Mise en place

Food preparation

Kitchen hygiene

HACCP compliance

Team support

Education

Culinary diploma

Tools

Kitchen equipment knowledge

Job description

At SLS The Red Sea every dining experience is an opportunity to inspire surprise and delight As a Commis I Lobby Lounge you will play an important role in supporting the culinary team in delivering exceptional food experiences that reflect the creativity quality and distinctive character of SLS Working closely with the Chef de Partie and the wider culinary team you will support daily food preparation and service within the Lobby Lounge ensuring that ingredients are handled with care and dishes are prepared and presented to the highest standards From daily mise en place and food preparation to supporting service and maintaining a clean and organized workstation your contribution will help create memorable dining experiences while ensuring consistency efficiency and adherence to the highest standards of food safety and hygiene

Key Responsibilities

• Prepare and assist in the execution of high-quality 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, handling, and portioning of ingredients to ensure freshness, quality, and consistency.
• 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 kitchen practices.
• Work collaboratively with the culinary team demonstrating professionalism, a positive attitude, attention to detail, and a genuine willingness to learn while contributing to an exceptional Lobby Lounge dining experience.

Qualifications

• 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.