Commis III

A Commis III is responsible for assisting the higher-level chefs in preparing, cooking, and presenting dishes in a professional manner. They work under the guidance of a chef de partie or chef de cuisine and ensure that all food is prepared to the highest standards. Commis III play a crucial role in maintaining the cleanliness and organization of the kitchen as well. They should possess a strong knowledge of cooking techniques and be able to follow instructions closely.

Responsibilities

• Prepare ingredients for cooking, such as chopping fruits and vegetables, cleaning meats, and measuring spices.
• Assist in cooking and cooking preparation tasks as assigned by higher-level chefs.
• Follow recipes and cooking techniques accurately to ensure consistent and high-quality food production.
• Maintain a clean and organized work area, including proper storage of food items and equipment.
• Assist in the plating and presentation of dishes, ensuring they meet the established standards.
• Monitor and maintain stock levels of ingredients, notifying senior chefs when replenishment is required.
• Comply with all health and safety regulations, including proper food handling and sanitation procedures.
• Collaborate with other members of the kitchen staff to ensure smooth and efficient operation of the kitchen.
• Assist in the training and development of junior kitchen staff, providing guidance and support as needed.
• Keep up-to-date with industry trends and culinary innovations to continuously enhance skills and knowledge.

• High school diploma or equivalent qualification is required.
• Prior experience working in a professional kitchen is preferred.
• Strong knowledge of basic cooking techniques and understanding of culinary terms.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Excellent teamwork and communication skills, with the ability to take direction effectively.