Commis I

• Manage and maintain high standards of food quality, presentation, and taste.
• Assist the Chef de Partie in planning menus and preparing dishes according to recipes.
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
• Collaborate with other kitchen staff to ensure efficient service delivery.
• Develop new menu ideas and recipes to enhance the dining experience.
• Ensure all food is stored properly and waste is minimized.

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