Commis I

Prepare, cook, and present high-quality dishes in accordance with hotel recipes, portion standards, and presentation guidelines. Assist the Chef de Partie and Demi Chef de Partie in daily kitchen operations, ensuring consistency across à la carte, buffet, banquets, and special events. Carry out efficient mise en place, maintain strict cleanliness and sanitation per HACCP standards, and follow all food safety and hygiene procedures. Receive, store, and rotate food products using FIFO principles while assisting with stock control and ordering. Report equipment faults or food quality concerns promptly to the Chef de Partie. Work collaboratively with the culinary team to ensure smooth service and exceptional guest satisfaction.