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.