Commis Chef - Raffles & Fairmont The Red Sea

RAFFLES THE RED SEA As a Commis Chef at Raffles The Red Sea, you will support the kitchen team in delivering exceptional, 5-star culinary experiences. You will assist with mise en place, preparation, and service while maintaining the highest standards of quality, hygiene, and consistency. Job Description Maintain daily mise en place and prepare ingredients according to recipes and standards. Ensure consistency, quality, and presentation in all dishes prepared. Follow recipes, portion control, and stock management procedures. Assist during service and adjust preparation based on guest preferences when required. Maintain a clean, organized, and sanitary kitchen environment at all times. Inspect and clean food preparation areas to ensure safe food-handling practices. Keep up to date with new products, recipes, and preparation techniques. Have a good understanding of all menu items, daily highlights, and promotions. Support the team during busy operations and contribute to smooth kitchen service. Follow all health, safety, and hygiene standards in line with hotel policies. Attend kitchen briefings and report any issues to your supervisor.

Minimum of 1 year in basic culinary position Knowledge of different culinary techniques Certificate in Culinary, preferred

Maintain daily mise en place and prepare ingredients according to recipes and standards. Ensure consistency, quality, and presentation in all dishes prepared. Follow recipes, portion control, and stock management procedures. Assist during service and adjust preparation based on guest preferences when required. Maintain a clean, organized, and sanitary kitchen environment at all times. Inspect and clean food preparation areas to ensure safe food-handling practices. Keep up to date with new products, recipes, and preparation techniques. Have a good understanding of all menu items, daily highlights, and promotions. Support the team during busy operations and contribute to smooth kitchen service. Follow all health, safety, and hygiene standards in line with hotel policies. Attend kitchen briefings and report any issues to your supervisor.