Commis I

Stock the assigned kitchen with raw materials daily, master basic cooking methods, and prepare food items per standard recipe cards while maintaining portion control and minimizing wastage. Clean and maintain all equipment in the food production area, apply HACCP food safety standards, and promptly report hazards or unsafe conditions to the supervisor. Coordinate with the Executive Chef and departmental managers to ensure operational readiness, efficient resource utilization, and prompt service delivery. Liaise with Catering and Stewarding departments to achieve event objectives and maintain high standards across all kitchen areas.