Training new Commis Chef staff on equipment and technology requires a structured approach that prioritises safety, efficiency, and confidence-building. Start with basic kitchen equipment familiarisation during the first week, focusing on essential tools like knives, mandolines, food processors, and commercial ovens. Demonstrate proper handling techniques and safety protocols before allowing hands-on practice.
Create equipment checklists that trainees must complete, covering setup procedures, operation guidelines, and cleaning protocols. Schedule dedicated training sessions for complex equipment like combi ovens, blast chillers, and vacuum sealers, ensuring each trainee receives individual attention and demonstrates competency before independent use.
Common mistake: Assuming trainees understand equipment safety without explicit demonstration. Always show proper techniques before allowing independent use.
Common mistake: Overlooking the importance of equipment maintenance training. Teach trainees basic maintenance tasks to prevent costly breakdowns.
Modern kitchens rely heavily on technology systems that Commis Chef trainees must master. Begin with point-of-sale (POS) systems, teaching order processing, modification handling, and timing coordination. Demonstrate kitchen display systems (KDS) and how orders flow from front-of-house to kitchen stations.
Introduce inventory management software early, showing how to log deliveries, track stock levels, and report shortages. Many establishments use temperature monitoring systems for HACCP compliance - ensure trainees understand logging procedures and alert protocols.
Cover basic food costing software if used, explaining how recipes are calculated and portion control is maintained. Include training on scheduling software for shift management and communication platforms used for team coordination.
Common mistake: Rushing through technology training without ensuring comprehension. Test understanding with practical exercises before moving forward.
Common mistake: Failing to provide login credentials and access permissions promptly. Prepare all technology access before training begins.
Begin equipment introduction with a comprehensive kitchen tour, explaining the purpose and location of each piece of equipment. Start with hand tools - knives, peelers, whisks, and measuring devices - before progressing to larger equipment. Emphasise proper storage locations and the importance of returning items to designated areas.
Demonstrate small appliances like food processors, blenders, and mixers, showing different attachments and their applications. Progress to cooking equipment including ranges, griddles, fryers, and salamanders, explaining temperature controls and safety features.
Focus heavily on cleaning procedures for each piece of equipment, as this forms a significant part of Commis Chef responsibilities. Create practical exercises where trainees disassemble, clean, and reassemble equipment under supervision. Document each trainee's progress and competency levels for future reference.
Common mistake: Introducing too much equipment in a single session. Spread equipment training across multiple days to prevent overwhelm.
Common mistake: Not emphasising cleaning protocols sufficiently. Poor equipment hygiene can lead to food safety violations and equipment damage.
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