Commis 1 (Hot & Cold Kitchen)

Key Responsibilities

• Support the Chef de Partie and senior culinary team in the daily operation of the kitchen.
• Prepare and organize mise en place for both hot and cold kitchen sections according to daily requirements.
• Assist in the preparation and cooking of a variety of hot and cold dishes in accordance with established recipes and standards.
• Ensure consistent quality, taste, portioning, and presentation of all food items.
• Assist with à la carte, buffet, banquet, and other culinary requirements as assigned.
• Ensure all ingredients are properly prepared, stored, labeled, and handled according to food safety standards.
• Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas.
• Follow HACCP, hygiene, sanitation, and health and safety procedures at all times.
• Monitor food quality and report any issues or shortages to the Chef de Partie.
• Minimize food wastage and support effective food cost control.