Staff Dining -Commis I

We are looking for a Staff Dining -Commis I to join the pre-opening of SLS The Red Sea.

Ennismore, with its luxury brand SLS Hotels, is currently opening a magnificent project in the oasis that is The Red Sea. SLS The Red Sea is planned to open in 2025.

Introducing the newest gem of dazzling luxury to reach The Red Sea project: resort offers 150 luxurious keys, complemented by an impressive array of 7 distinct Food & Beverage outlets and a rejuvenating spa sanctuary. Catering to both adults seeking a getaway and families craving connection and some adventure, this hotel brings a wonderland of extraordinary experiences to The Red Sea, providing an array of amenities and activities tailored for travelers of all ages.

This project is not for the faint at heart.  At Ennismore, we are ambitious, and this project is a perfect example of that.  If you are looking to make your mark as we expand further into the Kingdom of Saudi Arabia, build an exciting hotel with lots to offer, and curate the team with some of the best and brightest in the lifestyle and luxury hospitality space, this might just be the right fit for you.

Job Summary :
The Staff Dining - Commis I is responsible for preparing and serving meals for hotel staff in the staff dining area. This role involves assisting in the kitchen operations, ensuring food quality and hygiene standards are met, and providing excellent service to staff members.

Key Responsibilities :
- Food Preparation : Assist in the preparation and cooking of meals for staff, following recipes and guidelines provided by the Chef de Partie or Sous Chef.
- Service : Serve meals to staff members in a timely and courteous manner, ensuring a pleasant dining experience.
- Hygiene and Safety : Maintain high standards of cleanliness and hygiene in the kitchen and dining areas. Follow all health and safety regulations.
- Inventory Management : Assist in managing inventory, including receiving and storing food supplies, and ensuring proper stock rotation.
- Menu Planning : Collaborate with the Chef de Partie or Sous Chef to plan and develop staff menus, taking into consideration dietary requirements and preferences.
- Equipment Maintenance : Ensure all kitchen equipment is properly maintained and report any issues to the Chef de Partie or Sous Chef.
- Team Collaboration : Work closely with other kitchen staff to ensure smooth operations and a positive working environment.

Qualifications :
- Previous experience in a similar role within a hotel or restaurant setting.
- Basic culinary skills and knowledge of food preparation techniques.
- Strong attention to detail and commitment to maintaining high standards of hygiene and safety.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Good communication and interpersonal skills.
- Flexibility to work various shifts, including weekends and holidays.

Physical Requirements :
- Ability to stand for extended periods.
- Ability to lift and carry heavy items.
- Manual dexterity to handle kitchen equipment and utensils.