Commis I (First Year / Junior Chef)

Reports to: Chef de Partie / Demi Chef de Partie

Core Purpose: To learn and perform fundamental kitchen tasks with growing proficiency. A Commis I is developing core techniques and speed while supporting a specific section.

Key Responsibilities:

Fundamental Preparation: Performs basic but essential tasks such as washing, peeling, chopping vegetables, picking herbs, and preparing simple stocks or sauces under supervision.
Mise en Place Support: Actively contributes to the section's daily preparation list as assigned by station leaders.
Learning & Application: Actively observes senior chefs and applies taught techniques. Focuses on knife skills, basic cooking methods, and ingredient knowledge.
Station Maintenance: Responsible for keeping their work area, tools, and equipment clean and sanitized. Assists in breakdown and deep cleaning of the section.
Service Assistance: Supports the line during service by fetching items, basic plating (e.g., adding garnish), and keeping the station tidy and stocked.
Compliance: Follows all safety, hygiene, and uniform standards meticulously.

Requirements:

Culinary school graduate or entry-level apprentice.
Some prior kitchen experience (internship/apprenticeship) is beneficial.
Strong enthusiasm to learn, work ethic, and attention to detail.
Ability to follow instructions precisely and work as part of a team.
Basic understanding of kitchen safety and hygiene.

Commis I (First Year / Junior Chef) jobs

Commis I (First Year / Junior Chef)