Job Description (Levels I, II, III)*

*Overview:*

A Commis Chef works under the supervision of a Chef de Partie, preparing ingredients, assisting in cooking, and maintaining the kitchen's cleanliness. They are typically entry-level chefs, with varying levels of experience depending on whether they are Commis I, II, or III.

### *Commis I Chef:*

*Job Summary:*

A Commis I Chef is the most experienced level among Commis chefs. They assist senior chefs by taking on more responsibilities and working across multiple sections of the kitchen.

*Key Responsibilities:*

- Prepare and cook dishes according to the Chef de Partie or Sous Chef’s instructions.

- Oversee junior commis chefs and apprentices.

- Assist in managing a specific section of the kitchen.

- Maintain high hygiene standards and ensure compliance with health and safety regulations.

- Assist in stock management, including ordering and maintaining inventories.

- Train and mentor junior kitchen staff.

*Skills and Requirements:*

- 2-3 years of experience in a professional kitchen.

- Proficiency in various cooking methods and techniques.

- Strong organizational skills.

- Ability to work under pressure in a fast-paced environment.

- Understanding of food hygiene and safety standards.

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### *Commis II Chef:*

*Job Summary:*

A Commis II Chef is a mid-level commis chef who has gained some experience but still works under the supervision of more senior chefs. They help in food preparation and cooking while improving their skills.

*Key Responsibilities:*

- Assist in preparing ingredients (chopping, marinating, etc.).

- Cook basic dishes under supervision.

- Maintain cleanliness and order in the kitchen.

- Ensure the kitchen equipment is used safely and properly maintained.

- Learn new skills and techniques to advance in the kitchen hierarchy.

*Skills and Requirements:*

- 1-2 years of experience in a professional kitchen.

- Basic knowledge of food preparation and kitchen equipment.

- Ability to work in a team and take directions.

- Keen attention to detail and willingness to learn.

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### *Commis III Chef:*

*Job Summary:*

A Commis III Chef is an entry-level position for chefs who are new to the kitchen environment. They are primarily responsible for assisting in food preparation and basic cooking tasks.

*Key Responsibilities:*

- Prepare basic ingredients for cooking (peeling, cutting, washing, etc.).

- Assist in the cooking process under supervision.

- Ensure kitchen stations are kept clean and organized.

- Follow food safety and hygiene regulations.

- Support senior chefs with various kitchen tasks as needed.

*Skills and Requirements:*

- No or minimal professional kitchen experience is required.

- Willingness to learn and grow in the culinary field.

- Ability to follow instructions and work well in a team.

- Basic understanding of kitchen operations and equipment.

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### *Common Requirements for All Levels:*

- *Education:* A formal culinary qualification or apprenticeship is preferred but not mandatory.

- *Work Environment:* Fast-paced kitchen environment, requiring standing for long periods and handling hot equipment.

- *Skills:* Attention to detail, teamwork, and a passion for food are essential across all levels.