Accor
SLS RED SEA 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.
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
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.
AED 2,450 – 4,116/mo