Second commis

Culinary assistance: Ability to support the first koumiss in preparing dishes and executing recipes.
Organization: Skill in organizing and cleaning the work area.
Attention to detail: ensuring high quality dishes and following standards.
Collaboration: Ability to work well with a team and under the supervision of the senior commis.
Component Management: Skill in handling components and equipment appropriately.
Learning and Development: Willingness to learn new techniques and develop culinary skills.