Key Responsibilities:
Food Preparation: Chopping vegetables, preparing ingredients, and assisting with basic cooking techniques.
Assisting Chefs: Helping experienced chefs with various tasks, such as recipe preparation, portioning, and plating.
Kitchen Organization: Maintaining a clean and organized workspace, ensuring proper storage of food and equipment.
Stock Management: Monitoring stock levels and assisting with ordering supplies.
Kitchen Safety: Adhering to safety standards, including proper handling of food and equipment.
Basic Cleaning: Cleaning and sanitizing work surfaces, utensils, and equipment.
Skills and Qualifications:
Basic knowledge of food safety and hygiene.
Ability to follow instructions and work under supervision.
Willingness to learn and develop culinary skills.
Ability to work in a fast-paced, high-pressure environment.
Progression:
A Commis III position is often a stepping stone to more advanced roles within the kitchen, such as Commis II, Chef de Partie, or even Sous Chef.