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.

Requirements

Previous experience in a 5-star hotel or luxury hospitality environment is preferred. Experience in an All-Day Dining or buffet operation is an advantage. Culinary qualification or relevant training is preferred. Basic knowledge of both hot and cold kitchen operations. Good understanding of food hygiene and safety standards.

Passion for food and willingness to learn and develop. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills.