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.