Commis 1 – Floating world

Company Description

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

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.

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.