Execute daily mise en place and basic cooking tasks in the assigned section (e.g. hot kitchen, cold kitchen, pastry, or buffet).
Follow recipes and presentation standards set by the Chef de Partie and Executive Chef.
Maintain quality, consistency, and timing during service.
Assist in plating and assembling dishes during buffet, a la carte, and banquet service.
Train and supervise junior Commis or kitchen trainees as assigned.
Ensure hygiene and cleanliness of workstations in line with Halal and food safety standards.
Store and label ingredients properly, maintain stock rotation and minimize wastage.
Report any equipment malfunction or food quality concerns to the Chef de Partie.
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