Commis 2 - All Day Dining

Key Responsibilities:

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Assist in the preparation and production of hot and cold food items for breakfast, lunch and dinner service.
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Prepare mise en place and ensure all ingredients are ready according to operational requirements.
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Support buffet preparation, replenishment and live cooking stations as required.
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Assist the Chef de Partie and senior culinary team during daily kitchen operations and service.
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Prepare salads, appetizers, sauces, garnishes and other assigned food items.
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Ensure all food is prepared according to established recipes, quality standards and presentation guidelines.
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Maintain proper food storage, labeling and stock rotation.
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Follow HACCP, food safety and hygiene standards at all times.
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Maintain cleanliness and organization of the kitchen and workstations.
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Minimize food wastage and use ingredients efficiently.
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Work closely with the culinary team to ensure smooth and timely service.