Commis chefs form the foundation of the traditional kitchen brigade system. Their daily tasks generally include: [1]
Food Preparation: Washing, peeling, and chopping fruits and vegetables; measuring ingredients; and preparing basic bases like sauces or salads.
Station Management: Setting up workstations and assisting senior chefs in cooking and plating meals.
Inventory & Stock: Receiving food deliveries, rotating stock, taking inventory, and discarding expired items.
Hygiene & Safety: Ensuring the workspace is sanitized, carrying out temperature checks, and strictly following food safety