Commis I: Japanese Kitchen — Precision & Artistry

SLS; Saudi Arabia; On-site; SAR 42,000 - 54,000; Full time

Job summary

SLS The Red Sea is seeking a Commis I (Floating World) to contribute to the distinctive Japanese dining experience. You will handle mise en place, assist chefs, and ensure high standards of hygiene and precision in every dish.

With 1–2 years of kitchen experience and a Culinary Arts credential, you will work closely with the Chef de Partie, delivering consistent quality in a fast-paced hotel dining environment at Floating World.

Qualifications

• Minimum 1–2 years of relevant kitchen experience.
• A Certificate or Diploma in Culinary Arts from a recognized institution is preferred.
• Basic knowledge of food preparation techniques, kitchen equipment, and daily culinary operations.
• Strong commitment to continuous learning and delivering memorable dining experiences.

Responsibilities

• Prepare and assist in the execution of high-quality Japanese dishes in accordance with established recipes and instructions from senior chefs.
• Complete daily mise en place and keep the workstation fully prepared, organized, clean and stocked.
• Assist with the preparation and handling of Japanese ingredients ensuring freshness and portioning.
• Support the Chef de Partie during service to ensure timely and consistent execution.
• Follow recipes, portion control guidelines, and presentation standards to maintain consistency across dishes.
• Maintain hygiene, HACCP compliance, and safe handling of food and equipment.
• Participate in cleaning schedules and training to enhance culinary skills.

Skills

Attention to detail

Food safety

Teamwork

Fast-paced environment

Culinary knife skills

Education

Certificate or Diploma in Culinary Arts

Tools

Kitchen equipment

Job description

SLS The Red Sea is seeking a Commis I (Floating World) to contribute to the distinctive Japanese dining experience. You will handle mise en place, assist chefs, and ensure high standards of hygiene and precision in every dish.

With 1–2 years of kitchen experience and a Culinary Arts credential, you will work closely with the Chef de Partie, delivering consistent quality in a fast-paced hotel dining environment at Floating World.