Commis I

Key Responsibilities

• Assist the Chef de Partie and Sous Chef with daily food preparation and cooking.
• Prepare ingredients according to recipes, portion standards, and presentation guidelines.
• Maintain consistent quality, taste, and appearance of all food items.
• Set up and organize the assigned kitchen station before service.
• Support efficient kitchen operations during daily service, banquets, and events.
• Follow proper food storage, labeling, dating, and rotation procedures.
• Maintain high standards of cleanliness, hygiene, and food safety.
• Minimize food wastage and use ingredients responsibly.
• Clean and maintain kitchen equipment, utensils, and workstations.
• Report shortages,...