Commis (225-717)

A Commis, often referred to as a junior chef, plays a crucial role in the kitchen. Their primary responsibility is to assist the senior chefs and other kitchen staff in preparing ingredients and executing cooking tasks according to the fiche technique (recipe cards). They are integral in maintaining the efficiency and workflow in the kitchen, which can range from a fast-paced restaurant environment to a quieter catering service. A Commis Chef may also be responsible for maintaining cleanliness in the kitchen, including equipment and storage areas, as well as for helping with inventory management and ordering supplies. This role is typically a learning and developmental stage for an aspiring chef who wants to climb the culinary career ladder, and requires diligence, attentiveness, and a strong aspiration to grow within the culinary arts industry.

Responsibilities

• Assist senior chefs in food preparation and cooking tasks as directed.
• Ensure kitchen and equipment cleanliness to maintain hygiene and safety standards.
• Prepare ingredients by washing, chopping, and measuring them accurately.
• Manage inventory by checking stock and keeping records of supplies.
• Help with plating dishes in presentable and aesthetically pleasing manner.
• Adhere to recipes and presentation specifications set by senior chefs.
• Support the head chef in maintaining order and organization in the kitchen.
• Participate in training sessions and team meetings to enhance skills.
• Receive and store food deliveries following proper storage guidelines.
• Assist in menu planning and development with creative input and ideas.
• Observe all safety standards to prevent accidents and injuries in the workplace.
• Report any kitchen operational issues to the supervising chef promptly.

Requirements

• High school diploma or equivalent; culinary school is an advantage.
• Previous experience in a kitchen environment is preferred but not mandatory.
• Basic knowledge of cooking techniques and kitchen safety procedures.
• Ability to work in a team and follow instructions accurately.
• Excellent time management skills with ability to multitask under pressure.
• Strong dedication to continuous learning and skill development in culinary arts.
• Flexibility to work various shifts, including weekends and holidays.