Commis Hot Kitchen (Temporary)

- Prepare and cook hot food for buffets, à la carte service, banquets, and catering. - Complete Mise en Place and prepare vegetables and other ingredients before service. - Follow approved recipes, cooking methods, portion sizes, and presentation standards. - Use ingredients economically, control portions, and minimize food waste. - Maintain the cleanliness of workstations, equipment, utensils, refrigerators, and storage areas. - Report leftover food, spoilage, low stock, and equipment problems to the supervisor. - Follow hygiene, food-safety, fire-safety, and emergency procedures. - Support other kitchen sections and perform additional duties as assigned. - Take responsibility for the assigned area when the supervisor is absent.