Commi chef

Commis I (Senior Commis):

• Supervise Commis II & III during prep and service.
• Handle a specific section (e.g., hot kitchen, cold kitchen, bakery, or butchery).
• Ensure portion control, presentation, and taste consistency.
• Assist in training junior commis.
• Monitor and maintain high standards of food production and hygiene.
• Replace Chef de Partie in their absence

Commis II:

• Support Commis I and Chef de Partie in assigned sections.
• Handle basic cooking and mise en place independently.
• Maintain food preparation standards and cleanliness.
• Assist in daily inventory and stock rotation.

Commis III (Junior Commis):

• Perform basic kitchen tasks such as peeling, chopping, marinating, and cleaning.
• Assist senior chefs during food prep and cooking.
• Maintain workstation hygiene and safety.
• Learn and develop culinary skills under supervision