- Food Preparation: Wash, peel, cut, and chop fruits, vegetables, and meat according to exact recipe standards.
- Mise en Place: Set up workstations with necessary tools, equipment, and ingredients before service begins.
- Cooking Support: Cook basic components of dishes and assist the Chef de Partie (station chef) during busy service hours.
- Stock Control: Check inventory, rotate stock using the FIFO (First In, First Out) method, and discard spoiled or expired items.Role & responsibility
📌 Commi 1/II (Bengaluru)
🏢 JSM
📍 Bengaluru
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