Details.
The Commis de Cuisine is responsible for cooking, workflow and organisation, quality assurance and control in a defined area of the restaurant kitchen. Responsibilities may include salads, desserts, sauces, fish, meat or pasta and risotto. The role includes supervising trainees, submitting stock requests to the kitchen management, and organising work allocation within the assigned station. The position requires completed vocational training. Higher-level management and staff planning are generally not part of the role.