Q:

What are the duties of a commis chef?

A:

The main duties of a commis chef include providing support to the senior chef by helping prepare ingredients and measuring accurate portion sizes. Other key responsibilities include taking care of stock rotation and deliveries. A commis chef is expected to maintain a high standard of personal hygiene in the kitchen.

A commis chef is considered an apprentice or junior in the kitchen and is a position for young or rookie chef. In a typical restaurant kitchen, a commis chef is rotated around the kitchen sections - sauce, vegetables, fish and butchery - every six months or so. This gives the commis chef the opportunity to learn from a senior chef, allowing him to develop a well-rounded skill set prior to specialization or promotion to a higher rank.

In the kitchen, a commis chef is considered a lower-ranking member of the kitchen staff and is called upon to do many different tasks. During busy work periods, a commis chef is expected to receive and perform multiple orders at the same time. Successful commis chefs are typically fast learners who can work effectively under pressure. They must also have stamina, be able to communicate effectively and receive constructive criticism gracefully. As of 2014, the average wage for a commis chef is between $20,000 to $25,000 annually.

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