A kitchen commis chef, often called a "commis," is an entry-level position in a culinary team, primarily focused on assisting senior chefs with various tasks. They are responsible for basic food preparation, following recipes, maintaining kitchen cleanliness, and ensuring proper storage and handling of ingredients.
Key Responsibilities of a Commis Chef:
Food Preparation:
This includes washing, cutting, preparing vegetables, meats, and other ingredients, following the specific instructions and recipes provided by the senior chefs.
Cooking Tasks:
Performing basic cooking tasks under the guidance of the chef de partie or station chef, such as boiling, steaming, sautéing, or deep-frying.
Kitchen Cleanliness:
Maintaining a clean and organized workstation and the overall kitchen environment, ensuring that equipment is cleaned and stored properly.
Inventory Management:
Assisting with taking inventory, rotating stock, and receiving deliveries.
Food Safety and Hygiene:
Adhering to all food safety and hygiene standards, including proper handling of food, temperature checks, and sanitation procedures.
Assisting with Plating and Presentation:
Working with the chef de partie to ensure dishes are plated and presented according to the restaurant's standards.