Commis de cuisine - CDI - 39H

Conduct mise en place of ingredients, utensils, and equipment for various recipes. Participate in ingredient preparation by peeling, cutting, slicing, dicing, and weighing foods per Sous-Chef instructions, including sauce, marinade, and vinaigrette preparation. Ensure kitchen and equipment cleanliness and functionality. Assist Chefs de partie in dish preparation and plate serving. Manage food reception, storage, labeling, and stock reporting to the Sous-Chef. Maintain workspace hygiene according to Sous-Chef and Direction rules. Work collaboratively with the culinary team to ensure effective service. Requires CAP/BEP Cuisine training and first experience in a high-end restaurant.