Commis 2 - All Day Dining

Key Responsibilities

- Assist in the preparation and production of hot and cold food items for breakfast, lunch and dinner service.

- Prepare mise en place and ensure all ingredients are ready according to operational requirements.

- Support buffet preparation, replenishment and live cooking stations as required.

- Assist the Chef de Partie and senior culinary team during daily kitchen operations and service.

- Prepare salads, appetizers, sauces, garnishes and other assigned food items.

- Ensure all food is prepared according to established recipes, quality standards and presentation guidelines.

- Maintain proper food storage, labeling and stock rotation.

- Follow HACCP, food safety and hygiene standards at all times.

- Maintain cleanliness and organization of the kitchen and workstations.

- Minimize food wastage and use ingredients efficiently.

- Work closely with the culinary team to ensure smooth and timely service.