Commis III (Junior Chef/Trainee)
Role: Entry-level position, often for culinary students or beginners.
Key Responsibilities: Performs basic, high-volume tasks like peeling, chopping, washing vegetables, and cleaning,.
Focus: Learning basic techniques, maintaining cleanliness, and assisting in the general kitchen area.
Commis II (Intermediate Chef)
Role: Mid-level, with some experience in a specific kitchen section (e.g., pastry, sauce).
Key Responsibilities: Assists the Commis I and Chef de Partie with more complex, daily preparation tasks.
Focus: Improving skills in cooking, seasoning, and assembling, as well as managing stock and station prep.
Commis I (Senior Chef)
Role: Experienced chef, often acting as the second-in-command to the Chef de Partie on a station.
Key Responsibilities: Leads junior commis, handles complex, high-quality dish preparation, and manages station inventory.
Focus: Ensuring consistency and efficiency, supervising junior staff, and taking initiative in the absence of senior chefs.
Shared Responsibilities (I, II, III)
Mise-en-place: Preparing ingredients (chopping, marinating, measuring) before service.
Hygiene & Safety: Adhering strictly to health regulations and maintaining a clean workstation.
Support: Assisting senior chefs with plating and during busy, high-pressure service periods.
