Commiss

Assisting other chefs.
Preparing ingredients by measuring, chopping, seasoning or mixing them.
Cooking as a line cook when needed.
Overseeing inventory and receiving deliveries.
Mitigating food costs by rotating food items.
Monitoring stocks and disposing of expired ingredients.
Cleaning and disinfecting the kitchen after closing.
As an entry-level role, Commis Chef is often a starting point for culinary professionals. There is always a constant stream of instructions coming in from the line cook, sous chef, or head chef. As a result, Commis Chefs need strong communication skills and the ability to quickly prioritise tasks.