Commis de cuisine
Commis de Cuisine describes a young or assistant cook in the kitchen brigade. It is the first few years after training as a chef.
Here we go!
His tasks include:
The pre- and admission of cold and warm dishes on the second post. This means that the Chef de Partie, who has had several years of experience, is part of it. Not only has he been heard from him, but he can also learn a lot and develop himself.
Team players are heard in the kitchen. Everyone who wants to work in the hotel and restaurant business will bring good manners with them. A possible and cost-conscious way of working is a must in every good kitchen. Same as the HACCP standards. Subsequent training will already provide support in solving menus and helping with inventories, including the first management tasks to be mastered when training the apprentices. After two to three years, a man is led to the chef de partie for his own posts.