• Prepare, cook, and present a variety of international breakfast dishes (Arabic,
Continental, Asian, American, Healthy options).
• Ensure premium taste, texture, and presentation that meets 5-star hotel standards.
• Customize dishes based on VIP and VVIP guest requests.
• Follow recipe standards while maintaining consistency for all dishes.
• Operate live stations such as omelette, eggs-to-order, pancakes, waffles, shakshouka,
foul medames, etc.
• Maintain a professional and friendly attitude while serving guests directly.
• Ensure live station counters remain clean, organized, and fully stocked during service.
• Set up a visually appealing breakfast buffet according to luxury hotel presentation
standards.
• Refill buffet items quickly and maintain freshness at all times.
• Ensure hot food remains at correct temperature using chafing dishes or heating systems.
• Coordinate with service staff to keep buffet neat and attractive.
• Follow HACCP, SFDA (Saudi Food & Drug Authority) and hotel hygiene policies strictly.
• Ensure all food is stored with proper labeling, date coding, and rotation (FIFO).
• Maintain cleanliness of kitchen, equipment, cutting boards, and utensils.
• Conduct regular sanitization of workstations before, during, and after service.
• Prepare meals for guests with allergies, intolerances, or special diets (vegan, gluten-free,
lactose-free).
• Ensure meals for VIP guests, Royal guests, long-stay guests, and corporate guests meet
high expectations.
• Respond quickly to special requests from room service or restaurant team.
Commis I & II Duties and Responsibilities:
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure storeroom requisitions are accurate.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Support the Demi/Chef de Parties in the daily operation and work.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food cost in this section.
• Prepare the daily mis-en place and food production in different sections of the main
kitchen or as per requirements.
• Follow the instruction and recommendations from the immediate superiors to complete
the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up
to date with the new products, recipes and preparation techniques.
• Coordinate and participate with other sections of requirements, cleanliness, wastage
and cost control.