Commi_Restaurant

Commis III (Entry-Level/Junior):

• Focus: Learning fundamentals, basic prep.
• Duties: Washing, peeling, chopping vegetables; measuring ingredients; cleaning workstations; basic stock rotation; assisting with simple tasks. 

Commis II (Mid-Level):

• Focus: Expanding skills, handling more varied tasks.
• Duties: All Commis III duties plus assisting with simple cooking, plating, managing inventory, receiving deliveries, and learning specific station techniques. 

Commis I (Senior Commis):

• Focus: More complex techniques, independent station support.
• Duties: Performing more complex prep and cooking; helping with menu items; potentially leading prep for a small section; ensuring quality standards; supporting Commis II/III. 

Shared Responsibilities (All Levels):

• Hygiene & Safety: Maintaining clean stations, following food safety/HACCP standards.
• Support: Assisting senior chefs (Chef de Partie, Sous Chef) with daily operations.
• Inventory: Storing, rotating, and monitoring stock.
• Learning: Willingness to learn recipes, techniques, and equipment.