Commis Chef

Actively Hiring for Commi 1 / 2 with Good Pay and good benefits.

Commis 2 Chef Job Description

The Commis 2 chef is a mid-level or entry-level position within the kitchen brigade, typically working under the supervision of a Commis 1 or Chef de Partie to develop foundational culinary skills. 

• Key Responsibilities:
• Ingredient Preparation: Washing, peeling, chopping, and portioning fruits, vegetables, and meats as directed by senior chefs.
• Basic Cooking: Performing foundational cooking tasks such as blanching, roasting, and preparing basic salads and sauces under supervision.
• Kitchen Maintenance: Ensuring personal and workstation hygiene is maintained at all times, including cleaning and sanitizing equipment and surfaces.
• Stock Management: Receiving deliveries, verifying ordered items, and ensuring all food items are properly stored, dated, and labeled to prevent spoilage.
• Assisting Senior Chefs: Supporting the Commis 1 and Chef de Partie with various tasks to ensure smooth kitchen operations and timely service. 

Commis 1 Chef Job Description

The Commis 1 chef is the most senior commis position, possessing advanced experience and a more polished skill set. This role involves more complex tasks and the potential to oversee junior commis chefs. 

• Key Responsibilities:
• Food Preparation & Cooking: Preparing and cooking a wider range of food items according to established recipes and quality standards, often handling more complex tasks.
• Station Management: Taking the lead on a specific kitchen station (e.g., pastry or garde manger) and ensuring it runs efficiently.
• Quality Control: Ensuring consistency in dish quality and presentation, adhering to precise recipe guidelines and protocols.
• Supervision & Guidance: Assisting in the instruction and supervision of subordinate cooks (Commis 2 and 3), helping them learn and grow.
• Inventory & Cost Control: Understanding stock control, assisting with inventory management, and contributing to efforts to meet food cost objectives.
• Health & Safety Leadership: Demonstrating an enriched understanding of food and safety regulations (including HACCP principles) and ensuring the team complies with all standards.