Commis 1 – Floating World

About SLS The Red Sea

SLS The Red Sea is an extraordinary lifestyle resort located on the Saudi Red Sea coast, celebrated for its daring creativity and luxurious hospitality. As part of Ennismore's prestigious portfolio, the resort boasts 150 elegantly designed rooms, five vibrant food and beverage establishments, and a premium spa sanctuary, combining indulgent experiences with dynamic entertainment. This iconic destination fosters a culture where originality is valued, innovative thinking flourishes, and memorable guest experiences are crafted with passion.

Role Overview

Joining the Floating World culinary team as a Commis I, you will support the presentation of authentic Japanese cuisine with precision and creativity. Working alongside the Chef de Partie and kitchen staff, your role is vital in preparing dishes that meet the high standards of quality and consistency expected at SLS.

Responsibilities

• Prepare and assist in cooking Japanese dishes according to defined recipes and culinary guidelines.
• Ensure the preparation and organization of your workstation for seamless daily operations, maintaining cleanliness and stock throughout service.
• Handle Japanese ingredients carefully, ensuring they are fresh, consistently portioned, and properly maintained.
• Collaborate with senior chefs during service to ensure timely and efficient dish execution.
• Adhere to recipe procedures and presentation standards for consistency across all menu items.
• Manage food storage, labeling, and rotation compliant with safety and quality protocols.
• Maintain superior hygiene, cleanliness, and personal grooming standards in line with HACCP and health regulations.
• Use kitchen tools and equipment responsibly and report any malfunctions or damages promptly.
• Assist in minimizing food wastage through careful ingredient use, preparation, and portion control.
• Participate in cleaning routines to uphold kitchen and equipment standards.
• Engage actively in training sessions to advance culinary skills and deepen knowledge of Japanese cuisine.
• Work harmoniously within the kitchen team, demonstrating professionalism, eagerness to learn, and meticulous attention to detail to elevate dining experiences.

Qualifications

• Preferred: Certificate or Diploma in Culinary Arts from an accredited culinary institution.
• 1 to 2 years of kitchen experience, ideally in a luxury hotel or upscale restaurant setting.
• Basic proficiency in cooking techniques, kitchen machinery, and everyday culinary operations.
• Solid understanding of food safety, hygiene standards, and HACCP compliance.
• Capability to follow directions precisely while thriving under pressure in a fast-paced environment.
• A strong dedication to ongoing professional growth and delivering exceptional culinary experiences.