Commis I JA Resorts & Hotels

Duties and Responsibilities:

Assist with the setup and presentation of the daily buffet in accordance with established standards.

Collect and organize all requisitioned items from dry stores, produce, dairy, meat, and seafood as per outlet or section requirements.

Participate in daily mise en place preparation as instructed by the Demi Chef de Partie or section in charge.

Set up the preparation area with necessary equipment, tools, and ingredients, ensuring readiness for service.

Execute tasks as assigned by the Line Manager, maintaining attention to detail and quality.

Maintain cleanliness and hygiene in the work area at all times, ensuring proper handling and use of kitchen equipment, chillers, and freezers.

Follow a punctual and flexible work schedule to meet operational demands.

Ensure proper organization, labeling, and storage of all food items in designated chillers and freezers, in line with food safety and hygiene standards.