Commis Chef

Job Description

Certainly! Here's a professionally worded description of the responsibilities of Commis I, II, and III in a Continental kitchen, tailored for Diploma or Hotel Management candidates. This version emphasizes kitchen hierarchy, skill progression, and the expectations within a structured hotel or restaurant setting. Professional Responsibilities of Commis I, II, and III in a Continental KitchenIn the context of a professional continental kitchen—commonly found in star-rated hotels and fine-dining establishments—the Commis Chef is a junior-level position that serves as a critical foundation in the kitchen brigade system. The role is typically divided into three progressive levels: Commis III (entry-level), Commis II (intermediate), and Commis I (senior-most junior level). 🔹 Commis III – Entry-Level Commis ChefPosition Overview: Commis III is the starting point for culinary graduates entering a professional kitchen. The individual is expected to support senior chefs while developing basic culinary techniques. Key Responsibilities: Assist in routine food preparation such as washing, peeling, chopping, and portioning ingredients. Maintain cleanliness and sanitation of the work area and kitchen equipment in accordance with HACCP standards. Support senior commis and Chef de Partie in mise en place for assigned sections. Learn and follow standard recipes, kitchen procedures, and hotel operating protocols. Execute basic kitchen tasks under supervision to develop speed, consistency, and accuracy. 🔹 Commis II – Intermediate-Level Commis ChefPosition Overview: Commis II chefs possess fundamental kitchen skills and begin to work more independently, with increased responsibilities and station-specific assignments. Key Responsibilities: Prepare components of dishes in line with standard operating procedures and under the guidance of Commis I or Chef de Partie. Handle mise en place for soups, salads, garnishes, sauces, and accompaniments in the continental section. Ensure timely and efficient service during operations by anticipating kitchen needs. Assist in inventory rotation, stock checks, and proper food storage techniques (FIFO, temperature control). Uphold high standards of hygiene, presentation, and portion control. 🔹 Commis I – Senior-Level Commis ChefPosition Overview: Commis I chefs are the most experienced among the commis tier and often act as the immediate support to the Chef de Partie. They are responsible for executing cooking tasks with minimal supervision. Key Responsibilities: Prepare and cook menu items at assigned stations with accuracy and consistency. Supervise and mentor Commis II and III, ensuring quality and efficiency in their tasks. Coordinate with the Chef de Partie to plan and organize mise en place, particularly during high-volume service. Adhere to portioning, plating, and timing standards as per the continental cuisine style. Maintain documentation and logs as per food safety and kitchen standards. Act as a role model for kitchen discipline, punctuality, and professional conduct. 🔸 Additional Expectations Across All Levels:Strict adherence to personal hygiene, grooming standards, and uniform codes. Willingness to work in rotational shifts, weekends, and high-pressure environments. Continuous learning and adaptability to new recipes, cooking methods, and kitchen technologies. 🧭 Career Path Progression: Commis III → Commis II → Commis I → Demi Chef de Partie → Chef de Partie → Sous Chef → Executive Chef This structured progression ensures that students of Hotel Management and Culinary Arts gain a clear understanding of how to grow within the professional kitchen environment.