Commis (Commi 1 / 2 / 3)

Their primary responsibilities include preparing ingredients, mastering basic culinary techniques, managing station inventory, and maintaining strict kitchen hygiene standards.

Key Responsibilities

• Mise en Place: Prepping ingredients by washing, peeling, chopping, and seasoning before service begins.
• Station Support: Assisting senior chefs with cooking, plating, and ensuring dishes are presented to standard.
• Inventory & Stock: Receiving deliveries, checking items for freshness, and rotating stock (First-In, First-Out).
• Hygiene & Safety: Cleaning the workspace, washing equipment, and monitoring temperatures to comply with food safety regulations.

Common Levels

• Commis III / Junior Commis: Entry-level trainee learning basic knife skills and sanitation.
• Commis II: Mid-level with basic kitchen experience, taking on more food preparation.
• Commis I: Senior-level assistant, often tasked with overseeing section production and helping junior staff.

Core Skills Required

• Basic Culinary Knowledge: Familiarity with knife skills, cooking methods, and recipes.
• Time Management: The ability to multitask in a fast-paced environment while meeting deadlines.
• Physical Stamina: Capacity to stand for long hours, handle high-heat environments, and lift heavy items