Continental Cook

continental commie 2 A "Continental Commis 2" (often spelled "Commi 2" or "Commis II – Continental") is a junior chef position in the section of the professional kitchen that handles Continental cuisine (European/Western food). The role is typically suited for individuals with basic professional cooking skills who are looking to develop further under supervision. ### Key Responsibilities - Assist in the preparation, cooking, and presentation of Continental dishes, such as pastas, grills, sauces, and salads, according to recipes and kitchen standards[1][2][3]. - Support senior chefs (Chef de Partie, Sous Chef, or Executive Chef) by following instructions and carrying out food production as per daily requirements[4][5][6]. - Handle mise-en-place (ingredient prep), portioning, and basic cooking methods related to Continental cuisine (sautéing, roasting, grilling, baking)[2][7]. - Maintain workstation cleanliness and food hygiene standards at all times, disposing of waste correctly and helping with inventory or stock control[5][3]. - Comply with safety and hygiene regulations, including correct food storage and labeling, and use kitchen equipment as needed[7][3]. - Occasionally support other kitchen sections during busy periods or when the team is short-staffed[5][6]. ### Skills and Qualifications - Foundational culinary skills, especially related to Continental dishes and techniques[3][2]. - Understanding and application of kitchen safety and hygiene practices[3]. - Ability to follow instructions, work in a fast-paced environment, and be an effective team member[3][7]. - Certification or diploma in culinary arts is an advantage, but many roles require only relevant experience[8]. ### Reporting Structure - Reports to Chef de Partie (CDP), Sous Chef, or Executive Chef depending on the kitchen hierarchy[5][8]. - Works as part of a broader brigade (line-up) system, often learning and developing skills to move to more senior roles within the kitchen[2][6]. A Continental Commi 2 is essential for ensuring smooth kitchen operations in Western/European cuisine sections of hotels, restaurants, and hospitality venues, and is an ideal entry-level role for chefs aspiring to specialize in Continental food[2][4][7].