Pros and Cons of Being a Commis Chef

A Commis Chef is an entry-level Chef responsible for assisting in food preparation, learning kitchen techniques, and supporting senior Chefs in a professional kitchen. This role is a stepping stone for aspiring Chefs looking to gain hands-on experience in a fast-paced environment while developing their culinary skills.

If you’re considering a career in professional cooking or aiming to work your way up in the kitchen hierarchy, understanding the pros and cons of being a Commis Chef can help you decide if this role is the right fit for you.

Pros of Being a Commis Chef

Below, we’ll explore the key benefits of working as a Commis Chef, including skill development, career progression, and hands-on experience.

1. Strong Foundation in Culinary Techniques

As a Commis Chef, you’ll gain hands-on experience in:

• Knife skills, food preparation, and mise en place
• Cooking techniques such as sautéing, roasting, and plating
• Learning how to work efficiently in a fast-paced kitchen

For those passionate about food, this role provides the necessary training to build a solid culinary foundation.

2. Opportunity to Work Under Experienced Chefs

Commis Chefs train under:

• Sous Chefs and Chef de Parties who provide guidance and mentorship
• Executive Chefs who set the kitchen’s culinary direction
• A team of skilled professionals in different kitchen stations

For those eager to learn from top-tier Chefs, this role offers invaluable on-the-job training.

3. Entry-Level Position With Career Growth Opportunities

A Commis Chef is the starting point for many successful Chefs. With experience, you can progress to:

• Chef de Partie (Station Chef)
• Sous Chef (Second-in-Command)
• Chef de Cuisine or Executive Chef

For those looking to climb the ranks in the culinary world, this position provides a clear career path.

4. Exposure to High-End Restaurants and Fine Dining

Many Commis Chefs gain experience in:

• Michelin-starred or fine dining restaurants
• Luxury hotels and resorts
• Large-scale catering companies or cruise lines

For those with aspirations of working in prestigious kitchens, starting as a Commis Chef provides a strong entry point.

5. Opportunity to Develop Specialized Culinary Skills

Working as a Commis Chef allows you to explore different kitchen sections, including:

• Pastry and desserts
• Butchery and meat preparation
• Sauce-making and garnishing techniques

For those interested in a specific culinary specialty, this role provides exposure to various kitchen stations.

6. Strong Teamwork and Kitchen Camaraderie

Professional kitchens require seamless teamwork, meaning Commis Chefs:

• Work closely with other Chefs to ensure smooth service
• Learn how to handle high-pressure situations as a team
• Build lasting professional relationships in the industry

For those who enjoy working in a collaborative environment, this job fosters a strong sense of camaraderie.

Cons of Being a Commis Chef

While the role has many benefits, it also comes with challenges, including long hours, physical demands, and intense kitchen pressure.

1. Long and Physically Demanding Hours

Commis Chefs typically work:

• 10–14 hour shifts, including weekends and holidays
• Early mornings for prep and late nights for service
• Standing for long hours, lifting heavy equipment, and working in high temperatures

For those who struggle with endurance, the physical demands can be exhausting.

2. Low Pay Compared to Higher Kitchen Roles

Since this is an entry-level position, Commis Chef salaries are relatively low. Average earnings include:

• Small restaurants: $25,000–$35,000 per year
• Fine dining or high-end establishments: $35,000–$45,000 per year
• Luxury hotels or cruise ships: $40,000–$50,000 per year

While earnings increase with promotions, early-career Chefs often face financial challenges.

3. Repetitive and Labor-Intensive Work

A Commis Chef is responsible for repetitive tasks such as:

• Chopping vegetables and portioning ingredients
• Preparing basic sauces and garnishes
• Cleaning workstations and maintaining kitchen hygiene

For those who prefer variety and creativity, the routine nature of prep work may feel monotonous.

4. High-Stress and Fast-Paced Kitchen Environment

During peak service hours, Commis Chefs must:

• Keep up with rapid food preparation demands
• Handle constructive criticism from senior Chefs
• Maintain focus under pressure to avoid mistakes

For those who struggle with high-pressure situations, this role can be mentally exhausting.

5. Strict Kitchen Hierarchy and Tough Training

Professional kitchens follow a rigid brigade system, meaning:

• Senior chefs expect Commis Chefs to follow orders precisely
• Mistakes can result in direct and sometimes harsh feedback
• There is little room for personal expression early on

For those who prefer a more relaxed learning environment, the structured nature of kitchen training may be challenging.

6. Limited Work-Life Balance

Due to demanding hours, many Commis Chefs experience:

• Minimal time off, especially during peak dining seasons
• Missed holidays, birthdays, and family events
• Little flexibility in scheduling due to kitchen needs

For those who prioritize personal time, the work-life balance can be difficult to manage.

Is Being a Commis Chef Worth It?

Becoming a Commis Chef is a great career choice for those who:

• Are passionate about food and want hands-on kitchen training
• Are willing to start at the bottom and work their way up
• Thrive in fast-paced, high-energy work environments
• Want a stepping stone to higher culinary roles

However, the role requires long hours, physical stamina, and the ability to handle stress. If you prefer a structured schedule or more creative freedom early in your career, working in catering, private cheffing, or food media may be a better fit.

For those who are dedicated to professional cooking, a Commis Chef position is an essential starting point for a successful culinary career.

Key Takeaways

When considering whether to become a Commis Chef, keep these factors in mind:

• Hands-on experience with professional cooking techniques, but requires repetitive prep work
• Strong mentorship and career growth potential, but must adhere to strict kitchen hierarchy
• Opportunity to work in fine dining and prestigious kitchens, but salaries start low