Commis 1 (Hot & Cold Kitchen)

Key Responsibilities: - Support the Chef de Partie and senior culinary team in the daily operation of the kitchen. - Prepare and organize mise en place for both hot and cold kitchen sections according to daily requirements. - Assist in the preparation and cooking of a variety of hot and cold dishes in accordance with established recipes and standards. - Ensure consistent quality, taste, portioning, and presentation of all food items. - Assist with à la carte, buffet, banquet, and other culinary requirements as assigned. - Ensure all ingredients are properly prepared, stored, labeled, and handled according to food safety standards. - Maintain cleanliness and organization of the workstation, kitchen equipment, and storage areas. - Follow HACCP, hygiene, sanitation, and health and safety procedures at all times. - Monitor food quality and report any issues or shortages to the Chef de Partie. - Minimize food wastage and support effective food cost control.