Food Preparation: Wash, peel, cut, and chop fruits, vegetables, and meat according to accurate 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