Commis III

About Silver Sands Beach

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 discerning 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.

• To report for duty punctually wearing the correct uniform and name badges at all times.
• Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner.
• Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
• Maintain good employee relations and motivate colleagues.
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Be responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board to figure out re-change of any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to next shift.
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

• 1-2 years experience is required.
• Demonstrate initiative at all the times and seek own solutions to the minor obstacles that occur from time to time.

• Strong desire to improve on skills and knowledge.

• Preparation and service of hot and cold items.

• Ability to produce own work in accordance with deadline.

• Strong interpersonal and problem solving abilities
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others.
• Ensure adherence to quality expectations and standards.