Commis de cuisine (H/F)

Conduct mise en place and prepare dishes for service, including dressing and plating. Maintain hygiene standards and clean work zones while organizing your station. Prepare staff meals and manage daily kitchen operations. Work a 39-hour week with two consecutive days off at the Brasserie Vinatier in Bordeaux. Earn 2100€ gross monthly plus shared tips, with 50% coverage for transport and health insurance. Enjoy 100% reimbursement for meals during shifts and 50% off restaurant bills. Receive comprehensive training from A to Z to develop into a kitchen manager, supporting the brigade's mission to preserve French culinary heritage through sustainable, human-centered dining.