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.