The document discusses the responsibilities and tasks of a commis chef working in the larder section of a professional kitchen. The larder section prepares cold starters, salads, sandwiches, and garnishes. Key responsibilities include checking quality and freshness, washing and cutting ingredients, plating dishes, stock rotation and ordering, making various dressings and sandwiches, slicing meats, and keeping equipment and fridges clean. The tips section emphasizes practicing new skills, learning about salads and dressings, and practicing plating for speed.

1. Commis Chef
‘Fish Section’
By Christopher Flatt
THE COMMIS CHEF
‘LARDER SECTION’
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2. What Is The Larder Section?
•Cold Section In A Professional Kitchen
•Cold Salads / Garnish Plates / Cold Starters
•Plating Cold Starters – Smoked Salmon
•Making Salads – Ceasar Salad
•Preparing Garnishes For Other Sections
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3. Jobs When Running The Larder Section
•Checking The Quality And Freshness
•Washing / Dressings / Cutting
•Plating Starters / Salads / Sandwiches
•Service / Dressings / Garnish (Burgers)
•Stock Rotation / Ordering
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4. Commis Chef Jobs ‘The LarderSection’
•Preparing Leaf Salad / Cutting Tomatos
•Making: Vinegarettes / Salad Dressings
•French Dressing / Mayonnaise / Ceasar Dressing
•Croutons / Poaching Eggs / Portioning Pate’s
•Sandwich Fillings / Making Sandwiches
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5. •Slicing Meats (Get Trained On The Slicer)
•Cutting Lemon Wedges
•Cooking Lentils / Pulses / Bean Salads
•Choosing Good Avocados / Blanching Veg
•Organising Section With Equipment
•Keeping Fridges Clean And Rotated
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6. www.becomingachef.co.uk
Commis Chef Larder Section Tips
• Ask To Practice New Skills
• There Is A Lot To Learn!
• Have A Good Peeler (always)
• Learn The Types Of Salads
• Learn The Types Of Dressings
• Practice Plating Of Dishes For Speed

7. Christopher Flatt
BAChefUK
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