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RESPONSIBILITIES OF COMMIS II AND COMMIS III 

The Commis are an important part of the Kitchen brigade, as they backup the Senior Commis and are very much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or Catering college training), with some working for a few years and other just starting out in the profession, but all are learning the skills required to become a professional chef. They will be asked to improve themselves by attending Hotel and Kitchen training courses, and their goal is to thoroughly learn the basic of their jobs. They are to work to pass proficiency and skills tests to work towards promotion towards a more senior position. MAIN RESPONSIBILITIES 1. The correct production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff,2. To help in the control of all food items in storage and rotation,3. To ensure the section is kept hygienic and clean,4. To follow the Standards and Procedures for the kitchen,5. To carry out their designated duties to the best of their abilities,6.To be honest and diligent in their work, showing dependability and enthusiasm for the team,

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