Commis Italian Kitchen (Temporary)

- Prepare and cook Italian dishes according to recipes, portion standards, and hotel requirements. - Assist with daily mise en place and production of hot and cold dishes for assigned outlets. - Support the Chef de Partie and supervisors in coordinating daily kitchen operations. - Assist in preparing ingredients, sauces, garnishes, and other components required for service. - Ensure consistent food quality, taste, portioning, and presentation. - Handle and store ingredients properly while minimizing food waste and controlling food costs. - Maintain cleanliness and hygiene of work areas, equipment, utensils, and refrigerators. - Ensure compliance with food safety, health, fire, emergency, and occupational safety procedures. - Support and cooperate with other kitchen team members to ensure smooth and efficient service. - Take responsibility for the assigned kitchen section in the absence of the supervisor. - Maintain professional grooming and positive working relationships with colleagues. - Attend required meetings and training and perform additional duties as assigned by the Sous Chef or Executive Sous Chef.