A Commis Chef is in the kitchen to learn about cooking techniques through practice. For this reason his duties will vary over the course of his career and even throughout a single day.
For starting off, the most basic of all chef techniques is knife skills. Only hours spent doing veg prep will bring the necessary coordination, precision and speed.
Commis Chefs will start with basic sauces and be expected to master these before moving onto more complicated ones.
Salads and cold starters provide a good introduction to preparing dishes for service, as they cannot be under or overcooked.
As more competence is shown, more responsibility will be given and a Commis Chef will be asked to move to areas requiring greater delicacy and urgency, for example - hot dishes, pastry or roasting.
A Commis Chef may be asked to check food stocks - reporting on shortages, throwing out food that is close to expiry and keeping the larder areas in good order.
At all times a Commis Chef is expected to work to established health and safety guidelines. His area must be kept clean, spillages dealt with immediately and personal hygiene maintained to high standards.
Although a Commis Chef is learning on the job, the sauces, veg and any other cooking ingredients that he prepares will be served to customers. Therefore it is vital that close attention is paid under instruction; a busy commercial kitchen cannot afford repeated mistakes.
A Commis Chef is in the kitchen to learn about cooking techniques through practice. For this reason his duties will vary over the course of his career and even throughout a single day.
For starting off, the most basic of all chef techniques is knife skills. Only hours spent doing veg prep will bring the necessary coordination, precision and speed.
Commis Chefs will start with basic sauces and be expected to master these before moving onto more complicated ones.
Salads and cold starters provide a good introduction to preparing dishes for service, as they cannot be under or overcooked.
As more competence is shown, more responsibility will be given and a Commis Chef will be asked to move to areas requiring greater delicacy and urgency, for example - hot dishes, pastry or roasting.
A Commis Chef may be asked to check food stocks - reporting on shortages, throwing out food that is close to expiry and keeping the larder areas in good order.
At all times a Commis Chef is expected to work to established health and safety guidelines. His area must be kept clean, spillages dealt with immediately and personal hygiene maintained to high standards.
Although a Commis Chef is learning on the job, the sauces, veg and any other cooking ingredients that he prepares will be served to customers. Therefore it is vital that close attention is paid under instruction; a busy commercial kitchen cannot afford repeated mistakes.
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