What is a commis in a restaurant?
This article is for educational purposes and does not constitute financial, legal, or tax advice. For specific advice applicable to your business, please contact a professional.
A commis is a professional kitchen assistant who works under the supervision of a chef. The term “commis” comes from the French word for “assistant”. A commis is responsible for performing various tasks in the kitchen, such as preparing ingredients, cooking food, and cleaning up after service.
What is the difference between a commis and chef?
A commis is often seen as the first rung on the ladder to becoming a chef. Many chefs start their careers as commis, working their way up through the ranks of the kitchen hierarchy (see kitchen bridade system). While a commis does not have the same level of responsibility or authority as a chef, they are still an important member of the kitchen team.
Why is a commis so important to a restaurant?
There are many different types of commis, each with their own area of expertise. For example, a pastry commis focuses on desserts and baked goods, while a sauce commis specializes in preparing sauces and dressings.
No matter what type of commis you are, your ultimate goal is to support the chef and produce high-quality dishes that meet the standards of the restaurant.
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