Commis 1 (Senior Commis):

• Position Level: Senior entry-level cook.
• Reports to: Chef de Partie or Demi Chef de Partie.
• Key Responsibilities:Assist in food preparation and cooking under the supervision of senior chefs.
• Manage specific sections of the kitchen, ensuring smooth operations.
• Ensure food quality and presentation standards are met.
• Maintain cleanliness and organization in the kitchen.
• Monitor food stock levels and assist in ordering ingredients.
• Train and supervise junior commis chefs.
• Adhere to health, safety, and hygiene standards.

Commis 2 (Junior Commis):

• Position Level: Intermediate entry-level cook.
• Reports to: Commis 1 or Chef de Partie.
• Key Responsibilities:Assist in preparing and cooking food as directed by senior chefs.
• Perform basic culinary tasks such as chopping, seasoning, and assembling dishes.
• Assist in managing specific kitchen stations.
• Maintain kitchen cleanliness and follow hygiene practices.
• Assist in stock control and inventory checks.
• Learn and develop cooking techniques from senior chefs.

Commis 3 (Trainee/Apprentice Commis):

• Position Level: Junior entry-level cook.
• Reports to: Commis 2 or Commis 1.
• Key Responsibilities:Learn basic cooking skills and techniques.
• Assist in food preparation such as peeling, chopping, and basic cooking under supervision.
• Ensure cleanliness and proper maintenance of kitchen equipment.
• Follow instructions from senior chefs to ensure smooth kitchen operations.
• Participate in kitchen tasks as part of ongoing training.
• Maintain hygiene and safety standards in the kitchen.

Each of these roles is part of a progression where chefs develop their skills and take on more responsibilities as they move up from Commis 3 to Commis 1.