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Commis De Restaurant Jobs (NOW HIRING)

halekulani

Culinary - HWAK - Commis de Cuisine 1

Honolulu, HI · On-site

$15.75 - $19.75/hr

As an integral part of a team, the Commis de Cuisine 1 is responsible for continuously looking for ... High school diploma or equivalent vocational training certificate, prior restaurant service and ...

Emeril's Restaurant

Commis Chef

New Orleans, LA

$18.25 - $23/hr

At Emeril's the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which ...

Auberge Collection

Commis de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual ...

Emeril's Restaurant

Commis Chef

New Orleans, LA

$18.25 - $23/hr

At Emeril's the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which ...

Auberge Collection

Commis de Cuisine

Kennebunk, ME

$69K - $95K/yr

The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual ...

White Barn Inn

Commis de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

The White Barn Restaurant, a culinary legend, Forbes Five Star and AAA Five Diamond fine dining destination, offers seasonal, contemporary New England cuisine while the new Little Barn is a casual ...

The Alinea Group

Commis Chef

Chicago, IL · On-site

$20.50 - $21/hr

It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has ... Follows prep and recipe lists in collaboration with the station's Chef de partie * Supporting and ...

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Commis De Restaurant information

What is the highest paying job in a restaurant?

In a restaurant, the highest paying roles are typically executive positions such as the general manager or executive chef, who oversee operations and menu development. These roles often require extensive experience, leadership skills, and sometimes specialized certifications, and they can earn significantly higher salaries than entry-level positions like commis de restaurant or line cooks.

What are some typical responsibilities of a Commis De Restaurant during a busy service shift?

As a Commis De Restaurant, you'll support senior staff by preparing tables, assisting with food and beverage service, and ensuring that guests’ needs are met promptly. During busy periods, your role often involves quickly resetting tables, running food from the kitchen, and communicating guest requests to the kitchen or bar. Attention to detail and teamwork are essential, as you’ll be working closely with servers, chefs, and supervisors to deliver a smooth dining experience.

What are Commis De Restaurant?

A Commis De Restaurant is an entry-level position in a restaurant, often responsible for assisting waitstaff and ensuring smooth service. Their duties typically include setting tables, serving food and beverages, clearing dishes, and supporting senior staff as needed. This role provides valuable experience in front-of-house operations and is an important starting point for a career in hospitality. Commis De Restaurant staff are expected to maintain high standards of customer service and cleanliness.

What are the ranks in a restaurant?

In a restaurant, the ranks or positions typically include roles such as Commis de Restaurant (junior waiter), Demi Chef de Rang, Chef de Rang, and Maître d'Hôtel (head waiter or restaurant manager). These ranks reflect increasing levels of responsibility, experience, and skill within the service team. Progression often involves gaining experience, developing customer service skills, and sometimes obtaining relevant certifications or training.

What is the difference between Commis De Restaurant vs Demi Chef de Rang?

AspectCommis De RestaurantDemi Chef de Rang
RoleEntry-level restaurant staff assisting with service and basic tasksJunior waiter responsible for serving guests and supporting the head waiter
CredentialsBasic hospitality training or certificationSimilar certifications, often with some experience in service
Work EnvironmentKitchen and service areas in restaurantsDining area, interacting directly with guests
Industry UsageCommon in hotels, restaurants, cateringPrimarily in fine dining and upscale establishments

The Commis De Restaurant is an entry-level role focusing on assisting in the kitchen and service areas, often requiring basic hospitality training. The Demi Chef de Rang is a junior waiter position, mainly involved in guest service and supporting the head waiter. Both roles are essential in restaurant operations but differ mainly in their focus—kitchen support versus guest service.

Is commis chef entry level?

Yes, a commis de restaurant is typically an entry-level position in a kitchen, suitable for those starting their culinary careers. It involves basic food preparation and assisting senior chefs, often requiring minimal experience and sometimes a culinary diploma or certification.

What are the key skills and qualifications needed to thrive as a Commis De Restaurant, and why are they important?

To thrive as a Commis De Restaurant, you need foundational culinary skills, food safety knowledge, and often a basic hospitality or culinary qualification. Familiarity with kitchen equipment, food preparation tools, and point-of-sale (POS) systems is typically required. Strong teamwork, attention to detail, and a positive attitude help you excel in a fast-paced restaurant environment. These skills ensure efficient kitchen operations, high-quality food preparation, and excellent customer service.

What does a commis chef do in a restaurant?

A commis chef is an entry-level kitchen worker responsible for basic food preparation, assisting senior chefs, and maintaining cleanliness in the kitchen. They learn cooking techniques, follow instructions, and develop skills necessary for advancement in culinary roles.
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Commis De Restaurant jobs near you
Infographic showing various Commis De Restaurant job openings in the United States as of July 2026, with employment types broken down into 2% Internship, 31% As Needed, 49% Full Time, 5% Part Time, 2% Temporary, and 11% Nights. Highlights an 100% Physical job distribution.

Culinary - Main Kitchen - Commis de Cuisine 2

halekulani

Honolulu, HI

$65K - $89K/yr

Other

Posted 12 days ago

Job description

Main Kitchen - Commis de Cuisine 2
To be a successful Halekulani commis de cuisine 2, an individual must be detail-oriented, highly organized, and attentive to his/her role. The commis de cuisine 2 is responsible for providing exceptional service up to Halekulani’s service standards and plate guide specifications when assisting in planning, prepping, set up, and providing quality service in all areas of food production for menu items and specials in designated outlets to ensure that they are always improving the experience for all guests. Duties include setting up work station and inspecting all tools, equipment and supplies of cleanliness, displaying items attractively, setting up hot and cold combination entrees and cold appetizers and preparing cold foods for centerpieces for banquets and buffets. Other duties include minimizing waste, maintaining controls to attain forecasted food cost, directing and assisting stewards for smoother clean up processes and assisting in the preparation of stocks. Minimum of 3 years of experience working as pantry at a luxury hotel or restaurant. High school diploma or equivalent vocational training certificate. CPR certification and food handling certification required. Prior experience in restaurant service and guest relations preferred. Must have ability to accurately follow recipes, expand/condense recipes and compute basic arithmetic. Ability to broil, sauté, roast, or poach types of seafood, poultry and meats. Able to prepare simple starches, sauces and vegetable garnishes. Must have ability to pay attention to detail, be organized, communicate effectively and multi-task with multiple projects and processes. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Able to work collaboratively in a team with other staff, clients and guests. Able to exert physical effort to transport objects up to 60 lbs, endure various physical movements throughout work areas and reach 7 feet. Flexibility to work overnight, weekends and holiday shifts required.

Any combination of education and experience which would provide the necessary knowledge, skills, and abilities to meet the minimum qualification to perform the essential functions of this position will be considered.

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