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.