A Commis I is an entry-level position in the kitchen hierarchy, often regarded as the first step in a culinary career. This role involves assisting with food preparation, learning various culinary techniques, and gaining experience in different kitchen sections. Here’s a detailed job description for a Commis I:

Job Title: Commis I

Overview:

The Commis I is responsible for supporting the kitchen team by performing a range of food preparation tasks under the guidance of more senior chefs. This position provides foundational culinary skills and experience, contributing to the overall efficiency of the kitchen.

Responsibilities:

1. Food Preparation:
   • Assist with the preparation of ingredients and components for dishes, including chopping, slicing, and measuring.
   • Follow recipes and instructions provided by senior chefs to ensure consistency and quality.
   • Prepare mise en place (preparation and organization of ingredients) for your section.
2. Cooking:
   • Cook and assemble dishes as directed by senior chefs, ensuring proper cooking times and temperatures.
   • Assist in the cooking of simple dishes and components, such as soups, sauces, or side dishes.
3. Hygiene and Safety:
   • Maintain a clean and organized work station, including proper sanitation and storage of ingredients.
   • Adhere to health and safety regulations, including proper food handling, storage, and cleanliness.
   • Use kitchen equipment safely and report any issues or malfunctions to senior staff.
4. Learning and Development:
   • Learn and practice various cooking techniques and methods under the guidance of experienced chefs.
   • Gain knowledge of kitchen operations, including ingredient handling and preparation methods.
   • Participate in training sessions and seek feedback to improve culinary skills.
5. Assisting Senior Staff:
   • Support senior chefs and other kitchen staff in various tasks, including plating, garnishing, and service preparation.
   • Assist with inventory management, including the receiving and storing of supplies.
6. Team Collaboration:
   • Work collaboratively with other kitchen staff to ensure a smooth and efficient kitchen operation.
   • Communicate effectively with team members to coordinate tasks and manage service flow.
7. Time Management:
   • Manage time efficiently to complete tasks promptly and meet kitchen demands during service.
   • Prioritize tasks based on service needs and guidance from senior staff.
8. Quality Control:
   • Ensure that all food preparation and cooking meet the restaurant’s quality and presentation standards.
   • Report any discrepancies or issues with ingredients or finished dishes to senior chefs.

Skills and Qualifications:

• Culinary Skills: Basic knowledge of cooking techniques and food preparation.
• Attention to Detail: Ability to follow instructions accurately and maintain high standards of cleanliness and food quality.
• Organization: Strong organizational skills to manage multiple tasks efficiently.
• Teamwork: Ability to work well with others and contribute to a collaborative kitchen environment.
• Communication: Clear verbal communication skills to interact with kitchen staff and follow directions.
• Time Management: Ability to work quickly and efficiently in a fast-paced environment.

Education and Experience:

• High school diploma or equivalent; a culinary school diploma is preferred.
• Previous experience in a kitchen environment, such as a stage (internship) or entry-level position, is beneficial but not required.

Working Conditions:

• Ability to work in a high-pressure, fast-paced kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.
• Physical stamina to stand for extended periods and perform physically demanding tasks.

Additional Notes:

• The Commis I position is designed for individuals starting their culinary career, providing valuable hands-on experience and foundational skills.
• Opportunities for advancement to higher positions, such as Commis II or Chef de Partie, are available based on performance and experience.

A successful Commis I combines enthusiasm for learning with a strong work ethic and willingness to support the kitchen team, contributing to the overall success and efficiency of the kitchen operations.