{"id":13743,"date":"2025-09-22T15:04:34","date_gmt":"2025-09-22T15:04:34","guid":{"rendered":"https:\/\/lamomegroupe.com\/kitchen-assistant\/"},"modified":"2026-07-21T14:38:07","modified_gmt":"2026-07-21T14:38:07","slug":"kitchen-assistant","status":"publish","type":"page","link":"https:\/\/lamomegroupe.com\/en\/kitchen-assistant\/","title":{"rendered":"Commis Chef"},"content":{"rendered":"\t\t
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\n\t Commis Chef\t <\/h1> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Commis Chef assists in the preparation of ingredients required for service. They carry out all necessary mise en place in advance, including peeling and chopping vegetables, and prepare simple dishes such as starters, soups, vegetable dishes, and desserts.<\/span><\/p>

  • Department<\/b>: Kitchen<\/span><\/li>
  • Reports to<\/b>: Head Chef \/ Sous Chef \/ Chef de Partie<\/li>
  • Works closely with<\/b>: All members of the kitchen team<\/li><\/ul>

    Key Responsibilities<\/b><\/p>

    Food Preparation<\/b><\/p>

    • Prepare fruits, vegetables, and condiments using the appropriate kitchen equipment (mandoline, food processor, slicer, etc.)<\/span><\/li>
    • Properly cool food preparations in compliance with food safety regulations<\/span><\/li>
    • Prepare raw ingredients (meat, fish, poultry) by trimming, filleting, portioning, and other basic butchery techniques<\/span><\/li>
    • Open and clean shellfish<\/span><\/li>
    • Work with semi-prepared products when required<\/span><\/li>
    • Plate and assist with the service of dishes<\/span><\/li><\/ul>

      Stock & Kitchen Management<\/b><\/p>

      • Assist with stock control and inventory management<\/span><\/li>
      • Contribute to achieving quality and cost objectives for the section<\/span><\/li>
      • Clean and organize the workstation<\/span><\/li>
      • Help clean and maintain kitchen equipment<\/span><\/li>
      • Participate in the cleaning and organization of kitchen areas<\/span><\/li><\/ul>

        Required Skills<\/b><\/p>

        Technical Skills & Knowledge<\/b><\/p>

        • Adapt work pace to the demands of kitchen operations and restaurant service<\/span><\/li>
        • Safely and correctly use professional kitchen equipment following established procedures<\/span><\/li>
        • Apply kitchen procedures and operating standards in accordance with professional practices<\/span><\/li>
        • Master a variety of cooking techniques<\/span><\/li>
        • Demonstrate versatility across different culinary tasks<\/span><\/li>
        • Have a solid understanding of culinary techniques<\/span><\/li>
        • Respect the cold chain and food preservation standards<\/span><\/li>
        • Apply HACCP food safety procedures<\/span><\/li><\/ul>

          Personal Qualities<\/b><\/p>

          • Responsive and proactive<\/span><\/li>
          • Able to work efficiently as part of a team<\/span><\/li>
          • Communicate clearly and effectively with colleagues<\/span><\/li>
          • Demonstrate leadership and authority when required<\/span><\/li>
          • Perform well under pressure in a fast-paced environment<\/span><\/li><\/ul>

            Working Conditions<\/b><\/p>

            • Weekend and public holiday shifts<\/span><\/li>
            • Prolonged standing<\/span><\/li>
            • Night shifts<\/span><\/li><\/ul>

              Qualifications<\/b><\/p>

              • CAP, Vocational Baccalaureate (Bac Pro), or BTS in Culinary Arts (or equivalent qualification)<\/span><\/li>
              • Previous successful professional experience in a similar role is required<\/span><\/li><\/ul>

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