Commis (Commi 1 / 2 / 3)

An assistant cook supports the head chef in a kitchen, primarily by preparing ingredients, assisting with cooking tasks, and maintaining a clean and organized workspace. They also help with inventory management, food safety, and ensuring smooth kitchen operations.  Key Responsibilities: Food Preparation: Washing, chopping, slicing, and dicing vegetables, fruits, and other ingredients. Preparing meats, sauces, and marinades.  Assisting with Cooking: Helping with various cooking tasks as directed by the head chef, following recipes, and ensuring food is cooked to the correct standards.  Maintaining Kitchen Cleanliness: Cleaning and sanitizing food preparation areas, equipment, and utensils. Washing dishes and maintaining a tidy workspace.  Inventory Management: Assisting with stocking supplies, monitoring inventory levels, and rotating stock to ensure freshness.  Following Safety and Hygiene Procedures: Adhering to all food safety guidelines and sanitation standards.  Supporting Other Staff: Collaborating with other kitchen staff to ensure timely and efficient service.  Skills and Qualifications: Culinary Skills: Basic cooking techniques and the ability to follow recipes.  Food Safety Knowledge: Understanding of food safety and hygiene regulations.  Organizational Skills: Ability to manage tasks, maintain cleanliness, and keep track of inventory.  Communication Skills: Ability to communicate effectively with other kitchen staff.  Physical Stamina: Ability to stand for extended periods and perform physically demanding tasks.  Additional Responsibilities (depending on the workplace): Menu Planning: Assisting with menu planning and recipe development.  Customer Service: Interacting with customers to address special requests or dietary needs.  Equipment Maintenance: Assisting with the maintenance and upkeep of kitchen equipment.  Problem Solving: Addressing minor kitchen challenges and finding solutions.