Commis 3

A commis chef typically has the following responsibilities:

• Food Preparation: Assisting in the preparation of meals, including chopping vegetables, preparing sauces, and assembling ingredients for dishes.
• Cooking Assistance: Supporting the head chef and other kitchen staff during meal service, ensuring timely and efficient cooking.
• Kitchen Organization: Maintaining a clean and organized workstation, including cleaning utensils and equipment after use.
• Stock Management: Assisting in the inventory and stock control, ensuring that ingredients are properly stored and labeled.
• Learning and Development: Learning various cooking techniques and recipes under the guidance of senior chefs to improve culinary skills.

Commis chefs typically work in various kitchen settings and may be required to perform different tasks based on the establishment's needs.