Commis chefs are novice chefs who work under chef de parties in commercial kitchens to expand their culinary knowledge and skills. They perform various kitchen duties, such as assisting chef de parties in meal preparations, receiving deliveries, and rotating stock.

COMMIS -1

To be able to work under pressure, for required hours in a heated environment. To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties. To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries.

COMMIS -2

To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. To monitor stock movement and be responsible for ordering on your section.

COMMIS -3

To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage. To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef. To keep high standards of personal hygiene, clean uniform and overall camaraderie.