Commis II (Mid-Level):
Focus: Expanding skills, handling more wide-ranging tasks.
Duties: All Commis III duties plus assisting with easy cooking, plating, managing inventory, receiving deliveries, and learning specific station techniques.
Commis I (Senior Commis):
Focus: More complex techniques, independent station support.
Duties: Performing more complex prep and cooking; helping with menu items; potentially leading prep for a small section; ensuring quality standards; supporting Commis II/III.
Shared Responsibilities (All Levels):
Hygiene & Safety: Maintaining clean stations, following food safety/HACCP standards.
Support: Assisting senior chefs (Chef de Partie, Sous Chef) with daily operations.
Inventory: Storing, rotating, and monitoring stock.
Learning: Willingness to learn recipes, techniques, and equipment.