To be successful in the food production industry, students should possess the following skills:
Trainee Steward: A trainee is someone who is still learning to assist in keeping a restaurant and bar clean and sanitary, in cleaning dishes, and tending to customers’ needs.
Kitchen Steward: A Kitchen Steward helps a restaurant with cleaning and restocking tasks, ensuring that all kitchen areas are sanitary and supplies are available.
Apprentice / Trainee: Helps a Chef prepare and cook dishes while training to be full-time chefs themselves. They also oversee food supplies in refrigerators and storerooms, clean and serve food.
Commis I: The Commis I Chef prepares food and ensures a courteous and professional service in keeping with operational standards. Is also responsible for assisting the Sous Chef in cooking and ensuring all stations are clean.
Commis II: A Commis II is responsible for daily food preparation and duties assigned to meet the set standard. Will also support the Demi Chef de Partie or Commis I.
Commis III: Prepares section mise en place, assists the Chef De Partie in his duties to ensure that all food is served. Will also assist Commis II and Commis I.
Assistant Chief Steward: Manages the inventory of all equipment, crockery, cutlery and glassware. Also manages the stewarding team in order to ensure a clean and safe working environment for the F&B team.
Demi chef de Partie: A Demi Chef de Partie is responsible for the preparation and cooking of food. Assists in all areas of the kitchen for breakfast, lunch and dinner. Ensures the kitchen areas are clean and tidy.
Chef de Partie: A Chef de Partie oversees a specific section of the kitchen. This could be either the butchery, pastry, fish, vegetable, sauces kitchens. This position is sometimes referred to as line cook or station chef. In larger kitchens, the Chef de Partie is usually assisted by a Demi-chef de Partie, Commis or Trainee Chef.
