Commis II

Positioned on the edge of the Red Sea, Silver Sands Beach stands as a pinnacle of sophisticated living in Jeddah, Kingdom of Saudi Arabia.

This premier community is a seamless blend of tranquil coastal ambience and convenient city access, offering an unparalleled lifestyle for individuals and families.

For over six decades, Silver Sands Beach has transitioned from a beloved family retreat into a symbol of community cohesion and respect for nature.

Our ambition goes beyond providing beautiful homes; we aim to cultivate a vibrant, interconnected community that cherishes a deep sense of togetherness.

Positioned near a natural lagoon, with perfect conditions for water sports, Silver Sands is for families and enthusiasts, promising lasting memories amidst its splendour.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Silver Sands Beach Review the daily production sheets with demi or chef de partie or sous chef when the first is not present.

Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service.

Actively participates in training of culinary skill to junior talent and apprentices Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

Keeps work station clean and organized including, but not limited to fridges, freezers, counter tops and stove tops.

Ensures that station opening and closing procedures are carried out to standard.

Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses.

Ensure FIFO is practiced.

Operate all kitchen equipment and conduct them with safety in mind at all times.

Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.

Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie or sous chef in a timely fashion.

Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.

Adhere to all environment policies and programs as required.

Other reasonable duties as required.