Job
Description
Commi 1:
Responsibilities:
Food Preparation:
Assisting in the preparation of ingredients, such as peeling, chopping, and cutting vegetables, meats, and other food items.
Weighing and measuring ingredients according to recipes.
Preparing sauces, dressings, and other components of dishes.
Cooking Tasks:
Cooking and preparing simple dishes under the supervision of senior chefs.
Operating kitchen equipment such as stoves, ovens, grills, and fryers.
Monitoring cooking processes to ensure food is cooked properly and at the right temperature.
Cleaning and Organization:
Maintaining cleanliness and hygiene in the kitchen area, including washing dishes, sanitizing surfaces, and disposing of kitchen waste.
Organizing and storing ingredients and kitchen supplies.
Assistance and Learning:
Following recipes and instructions from senior chefs.
Learning culinary techniques and gaining experience in different cooking methods.
Teamwork:
Collaborating with other kitchen staff members to ensure smooth operations and timely service.
Communicating effectively with team members to coordinate tasks and maintain kitchen efficiency.
Overall, a commis 1 plays a crucial role in supporting the kitchen brigade, learning essential culinary skills, and contributing to the preparation of high-quality dishes served to customers.
Commi 2:
Responsibilities:
Food Preparation and Cooking:
Assisting in the preparation of ingredients, including butchery, filleting fish, and preparing meat cuts.
Executing basic cooking tasks such as sautéing, frying, grilling, and baking.
Following recipes and guidelines provided by senior chefs to ensure consistency and quality in dishes.
Station Management:
Managing specific sections of the kitchen (e.g., appetizers, sauces, grill) under the supervision of senior chefs.
Ensuring all items prepared at the station meet the restaurant's standards for taste, presentation, and portion size.
Quality Control:
Monitoring and maintaining the quality of ingredients used in preparation.
Checking the freshness and proper storage of perishable items.
Cleaning and Sanitation:
Maintaining cleanliness and sanitation standards in their assigned work areas.
Ensuring kitchen equipment, utensils, and work surfaces are clean and sanitized.
Team Collaboration:
Working closely with other members of the kitchen team to ensure smooth operation during service.
Communicating effectively with chefs and kitchen staff to coordinate tasks and maintain efficiency.
Learning and Development:
Continuing to learn and develop culinary skills under the guidance of senior chefs.
Taking initiative to expand knowledge of different cooking techniques and recipes.
Adherence to Health and Safety Standards:
Following health and safety regulations and procedures at all times.
Being aware of potential hazards in the kitchen environment and taking precautions to prevent accidents.
Overall, a commis 2 plays a pivotal role in the kitchen brigade by assisting in food preparation, cooking, and maintaining kitchen hygiene while continuing to learn and grow as a culinary professional. Their contributions help ensure the smooth operation and high standards of the kitchen.
Commi 3:
Responsibilities:
Advanced Food Preparation:
Handling more complex tasks in food preparation, such as preparing intricate sauces, advanced pastry work, and specialized dishes.
Demonstrating proficiency in knife skills, portioning, and presentation techniques.
Cooking Responsibilities:
Assisting in cooking and preparing dishes across different sections of the kitchen.
Operating kitchen equipment and appliances with greater independence and skill.
Menu Development Support:
Contributing ideas and suggestions for menu items, especially within their area of expertise.
Assisting senior chefs in testing and refining recipes for new dishes.
Quality Assurance:
Ensuring that all dishes prepared meet the restaurant's standards for taste, presentation, and consistency.
Participating in tasting sessions and providing feedback on food quality.
Supervisory Support:
Providing guidance and support to commis 1 and 2 chefs in their daily tasks.
Assisting in training new kitchen staff and ensuring they adhere to kitchen procedures and standards.
Inventory Management:
Monitoring and controlling inventory levels of ingredients and supplies in their assigned area.
Notifying senior chefs of any shortages or discrepancies.
Health and Safety Compliance:
Maintaining cleanliness and sanitation standards in their work area and ensuring all kitchen staff follow hygiene protocols.
Adhering to health and safety regulations to create a safe working environment.
Team Collaboration:
Working closely with other chefs and kitchen staff to ensure smooth operation during service.
Communicating effectively with team members to coordinate tasks and maintain efficiency.
Continuous Learning and Development:
Continuously improving culinary skills and knowledge through training opportunities and practical experience.
Staying updated on food trends, techniques, and industry developments.
Overall, a commis 3 plays a critical role in the kitchen brigade by taking on more responsibilities in food preparation, cooking, quality control, and team support. They contribute to the overall success of the kitchen by maintaining high standards of food quality, consistency, and kitchen efficiency.
