Commis (Commi 1 / 2 / 3)

1. Prep Work & Mise-en-Place - Execute daily prep tasks as instructed; maintain freshness, proper labeling, and correct storage of ingredients. 2. Cooking Assistance - Assist in cooking and plating; ensure tools and ingredients are ready during service. 3. Hygiene & Safety - Follow strict hygiene, sanitation, and food safety protocols at all times. 4. Station Cleanliness - Keep workstations clean and organized; complete opening, mid-shift, and closing duties. 5. Stock Handling - Receive and store stock properly; rotate inventory and report shortages or spoilage to seniors. 6. Learning & Skill Development - Participate in training and tastings; seek feedback for improvement and skill enhancement. 7. Team Support - Assist the team during peak service hours; maintain professionalism and discipline. 8. Reporting Issues - Promptly escalate delays, quality concerns, or operational issues to senior chefs