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.

Work arrangement
No