· Prepare broths, tare, noodles and toppings, assemble bowls consistently and maintain holding standards.
· Complete daily mise en place before service.
· Follow standardized recipes, portion sizes and presentation guidelines.
· Maintain cleanliness and organization of the workstation throughout the shift.
· Communicate stock shortages, equipment issues and quality concerns promptly.
· Reduce food waste through proper storage, rotation (FIFO) and portion control.
· Support colleagues during busy service periods.
· Work independently on assigned tasks while supporting junior commis.
· Assist with training Commis II/III when directed.