Commi 3

Commis 3 (Entry-Level / Trainee)

Wash, peel, chop, and cut fruits and vegetables.

Measure and weigh cooking ingredients.

Clean and sanitize kitchen work areas and equipment.

Learn basic kitchen safety, hygiene, and knife skills.

Commis 2 (Intermediate)

Support the section chef (Chef de Partie) with daily mise en place (prep setup).

Cook basic food items under direct supervision.

Help prep sauces, stocks, and side dishes.

Manage stock rotation and proper food storage (FIFO).