Prepare mise-en-place for hot kitchen stations including meats, sauces, soups, and garnishes.
Cook and present dishes according to standardized recipes and plating guidelines.
Regulate temperature of ovens, grills, fryers, and other kitchen equipment.
Assist in preparing special meals and substitute items as needed.
Maintain a clean and organized workstation at all times.
Follow HACCP and hotel food safety protocols.
Ensure proper storage and labeling of ingredients.
Monitor food temperatures and sanitation standards.
Collaborate with other kitchen sections during service.
Communicate effectively with service staff regarding menu items and specials.

Commis 1 (Hot / All day dining kitchen)

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