Commis Chef

• Mise en Place: Washing, peeling, chopping, and measuring ingredients before service starts.
• Basic Cooking: Assisting senior chefs with basic cooking tasks, sauce preparation, and plating dishes according to set recipes.
• Station Maintenance: Keeping work areas, utensils, and kitchen equipment clean, sanitized, and organized.
• Stock Control: Assisting with receiving deliveries, checking ingredient freshness, and organizing stock rotation.

Floor Crew

To manage daily...