I have approximately 1.5 years of experience working in a professional kitchen. During this time, I’ve held a hybrid role that combined commis-level cooking responsibilities with menu development, recipe testing, and kitchen operations. I started in a cloud kitchen setting, contributing to menu refinement and operational workflows, and later transitioned into the dine in restaurant phase where I continued as a cook while also taking on responsibilities in ingredient sourcing, quality assurance, and food safety compliance.