Commis I Hot Kitchen

Prepare and cook dishes in the hot kitchen according to standardized recipes, portion sizes, and presentation standards. Work across different cuisines as assigned by the Head Chef. Perform mise en place: chopping, marinating, preparing sauces, cooking proteins, gravies, and side dishes. Maintain consistency in taste, quality, and presentation according to SOPs. Clean and sanitize own workstation (before, during, and after shift). Wash and organize the utensils, cutting boards, knives, and small equipment used during cooking. Ensure overall kitchen hygiene, cleanliness, and food safety. Follow instructions carefully and remain open to learning and adapting new recipes