Kitchen assistant - POEI

The objective of the "Commis de Cuisine" training course lies in the acquisition of technical skills, necessary for the job, integrating :

- Compliance with hygiene rules in the practice of the HACCP approach

- The maintenance of the kitchen and equipment (fixed equipment and small equipment)

- The control and storage of goods during deliveries

- The set-up necessary for the preparation of dishes (culinary technology)

- Taking into account and complying with the technical sheets for simple culinary preparations

- Integrating the basics of sustainable development into his/her professional environment and the necessary adaptability

- Preparing simple dishes (learning culinary techniques, different ways of cooking...)

Discovery of the professional environment module

• Discovery and characteristics of the sector and the profession
• Discovery of the professions: Commis, Chef de partie, Second, Chef

Kitchen Commis module

• Culinary technology: basics needed to understand the processing of foodstuffs
• Discovery of basic technical vocabulary and categories of food and ingredients
• Equipment, different workstations, technical data sheets and their use.

Culinary techniques: Preliminary preparations

• Weighing and measuring
• Washing and working with food, using semi-processed products,
• Cooking in a mould, using a mandolin, a food processor ...
• Simple cooking
• Knowing how to make ordinary Fonds and sauces
• Making raw compound butters, vegetable purées and sauces
• Working with semi-finished products
• Tasting preparations: analysing, rectifying.

Organisation and management of the workstation:

• Overall organisation of the workstation, incorporating the following cross-disciplinary themes:
• Adhering to technical data sheets and scheduling your work according to cooking and preparation times.
• Determining equipment requirements and their correct use and adapting to unforeseen situations and working as part of a team
• Organising your workstation according to requirements
• Cleaning and tidying up your workstation and taking part in tidying up and cleaning the premises and equipment.
• Provisioning, storage in line with the HACCP approach

Dispensing : preparing service equipment, preparing and sending dishes

Knowledge of sustainable development methods:

Sustainable development issues and their introduction into his/her professional practice: energy saving,Selective sorting/compost....

Professional skills

• Sense of discipline,
• ability to work in a team,
• stress resistance
• quality awareness
• reactivity
• professional conduct and self-care
• listening skills

PRAP - Preparation for risks related to physical activity