Commi_Restaurant

Commis III (Entry-Level/Junior): Focus: Learning fundamentals, basic prep. Duties: Washing, peeling, chopping vegetables; measuring ingredients; cleaning workstations; basic stock rotation; assisting with simple tasks. Commis II (Mid-Level): Focus: Expanding skills, handling more varied tasks. Duties: All Commis III duties plus assisting with simple cooking, plating, managing inventory, receiving deliveries, and learning specific station techniques. Commis I (Senior Commis): Focus: More complex…