Commi - IIIIII

1. Commi III:

• Entrylevel position often suitable for culinary school graduates or individuals with basic culinary training.
• Assists in food preparation under the guidance of higherranking chefs.
• Follows recipes and portion guidelines to ensure consistency.
• Responsible for basic cooking tasks and preliminary food preparation (e.g. chopping peeling and marinating).
• Maintains cleanliness and sanitation in the work area.

1. Commi II:

• Requires some experience in a professional kitchen typically gained through working as a Commi I or similar role.
• Assists in more advanced cooking techniques and preparation methods.
• May be assigned to handle specific sections of the kitchen such as appetizers or desserts.
• Responsible for quality control and ensuring that dishes meet the chefs standards.
• Collaborates with other kitchen staff to coordinate meal preparation.

1. Commi I:

• Typically the most experienced among the Commi levels with a solid background in kitchen operations.
• Takes on a more independent role in food preparation.
• May be responsible for supervising Commi I and Commi II staff providing guidance and training.
• Assists in menu planning and recipe development.
• Ensures the efficient operation of the kitchen and may take on additional responsibilities as assigned by higherranking chefs.

food preparation,cooking,quality control