Commis Cold Kitchen (Temporary)

- Prepare ingredients and mise en place for cold kitchen and restaurant operations according to hotel standards. - Prepare and present cold dishes, salads, appetizers, garnishes, and other assigned food items. - Handle raw materials carefully and economically while maintaining proper portion control and minimizing food waste. - Clean, cut, and prepare vegetables and other ingredients required for daily kitchen operations. - Maintain cleanliness and hygiene of work areas, equipment, utensils, and refrigerators. - Ensure proper storage, labeling, handling, and freshness of food items. - Report leftovers, spoilage, shortages, and operational issues to the Demi Chef de Partie or supervisor. - Maintain consistent food quality, presentation, and portion standards. - Take responsibility for the assigned kitchen area when the supervisor is absent. - Follow all food safety, health, fire, emergency, and occupational safety procedures. - Maintain professional grooming and effective working relationships with colleagues. - Attend required meetings and training and perform additional duties assigned by the Sous Chef or Executive Sous Chef.