A commis chef is a junior chef who works under a chef de partie (station chef) to learn all aspects of cooking. Here are some of their key responsibilities:

1. Food Preparation:
   Chop vegetables, prepare ingredients, and assist in mise en place (prep work).
2. Support Kitchen Stations:
   Help with tasks in different sections (grill, sauté, pastry, etc.) as needed.
3. Maintain Cleanliness:
   Keep workstations and kitchen areas clean and organized.
4. Follow Instructions:
   Assist senior chefs and follow directions precisely.
5. Stock Management:
   Help with receiving and storing kitchen supplies properly.