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 :
Support Commis I and Chef de Partie in assigned sections.Handle basic cooking and mise en place independently.Maintain food preparation standards and cleanliness.Assist in daily inventory and stock rotation.Commis III (Junior Commis) :
Perform basic kitchen tasks such as peeling, chopping, marinating, and cleaning.Assist senior chefs during food prep and cooking.Maintain workstation hygiene and safety.Learn and develop culinary skills under supervision