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What is a 'pastry commis'?

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Commis is a French word. It basically means runner. This job entails all the basis of the pastry department, like pie crust dough, custards, pies, fruit tarts, coulis, chocolate sauces, brunch platters, etc. read more

Commis is a French word. It basically means runner. This job entails all the basis of the pastry department, like pie crust dough, custards, pies, fruit tarts, coulis, chocolate sauces, brunch platters, etc. It's just the low level pastry staffer. But he is no longer an apprentice. read more

A commis chef is a trainee or a recently qualified cook who works under a chef de partie (a chef who is responsible for a certain area in the kitchen such as vegetables, pastry, fish). The commis chef acts as an apprentice to learn that paritcular area of cooking. read more

Congratulations! As a commis chef you're on the first rung of the ladder to becoming a great chef. In most kitchens you'll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months. read more

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Commis chef job description
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Work Abroad 1ST COMMIS
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