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 absenceCommis 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

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