Which job role is referred to as 'commis chef'?

The term 'commis chef' refers to a junior chef who works under the supervision of a more senior chef, typically in a professional kitchen. This role is often seen as an entry-level position in culinary arts where the individual can gain practical experience and training. The commis chef's responsibilities usually include preparing ingredients, maintaining cleanliness in the kitchen, and assisting senior chefs with their tasks, which aligns with the definition of an assistant chef.

In the context of the other options, an executive chef is the head of the kitchen, overseeing staff and managing kitchen operations, which is a much higher-ranking role than that of a commis chef. A larder chef specializes in cold dishes and food preparation related to cold ingredients, while a vegetable chef focuses on the preparation and cooking of vegetables. Neither the larder chef nor the vegetable chef role directly corresponds to the unqualified and supportive nature of the commis chef position.