Commi I

• Assist in preparing and cooking a variety of dishes according to established recipes and quality standards, ensuring consistency and presentation. • Execute specific cooking tasks such as chopping, dicing, sautéing, and grilling under the guidance of senior chefs. • Maintain a clean and organized workstation, adhering to strict hygiene and sanitation protocols to prevent cross-contamination. • Monitor inventory levels for assigned ingredients and communicate needs to the Chef de Partie or Sous Chef to ensure timely replenishment. • Culinary arts diploma or equivalent formal training. • Possession of basic food safety and hygiene certifications (e.g., ServSafe). • A foundational understanding of professional kitchen operations. • Minimum of 1-2 years of experience in a similar entry-level kitchen role.