Commi chef

Commis I (Senior Commis) :

• Supervise Commis II & III during prep and service.
• Handle a specific section (e.g., hot kitchen, cold kitchen, bakery, or butchery).
• Ensure portion control, presentation, and taste consistency.
• Assist in training junior commis.
• Monitor and maintain high standards of food production and hygiene.
• Replace Chef de Partie in their absence

Commis II :

Commis III (Junior Commis) :

Skills Required

stock rotation , Food Production, Cooking