A Commis Chef is a junior Chef who plays an essential role in any professional kitchen. Often, they are at the starting point of their culinary journey, taking on tasks that lay the foundation for a successful career.
Most chefs begin as Commis Chefs, learning the trade by observing, assisting and refining their skills under the guidance of experienced kitchen staff.
This position offers an invaluable opportunity for aspiring Chefs to understand kitchen operations, develop essential cooking techniques and build a strong culinary skill set.
In this comprehensive guide, we’ll cover the Commis Chef role, including their key responsibilities, requirements and how they fit into the broader kitchen hierarchy.
Whether you’re an aspiring chef or simply curious about the restaurant industry, this overview will give you a complete understanding of what it takes to excel in this important role.
What Is a Commis Chef?
A Commis Chef assists more senior chefs—often working directly under a Chef de Partie.
Their duties are varied and critical to the daily operations of a busy kitchen, ranging from ingredient preparation and inventory management to ensuring the kitchen is clean and compliant with health and safety regulations.
Commis Chefs gain hands-on experience and often learn by doing, making this role ideal for motivated individuals eager to enter the culinary world.
Key responsibilities may include:
- Prepping ingredients, including chopping fruits, vegetables and meats.
- Maintaining cleanliness and hygiene throughout the kitchen.
- Assisting with inventory restocking and equipment maintenance.
- Observing and learning from senior chefs to build expertise.
- Helping with the handover of plates to Kitchen Porters.
While previous cooking experience is beneficial, a strong work ethic and enthusiasm for learning are often more critical. Many restaurants offer on-the-job training for determined and dedicated candidates.
Commis Chef Job Responsibilities
The role of a Commis Chef encompasses a variety of tasks, all contributing to the overall function of a kitchen. As a junior chef, they support senior staff and ensure that kitchen processes run smoothly.
A Commis Chef typically works under the supervision of a Chef de Partie, Sous Chef or Head Chef, with duties such as:
- Wash, chop and cut fruit, vegetables and meats
- Measure, mix and prepare ingredients, seasonings and sauces
- Take care of inventory and restock if necessary
- Take care of kitchen equipment
- Report problems to higher-up Chefs
- Get rid of spoiled items
- Make sure the kitchen is clean
- Watch Chefs work whenever possible to learn
- Assist with handing over plates to Kitchen Porters
Commis Chef Requirements
To succeed as a Commis Chef, there are certain expectations and qualifications that you should be aware of. While experience is valuable, the right mindset and basic educational background often hold greater importance.
Educational Background
In most cases, becoming a Commis Chef does not require extensive formal education. A high school diploma often suffices, though some high-end establishments may prefer candidates with a year or more of prior kitchen experience.
Soft Skills and Physical Requirements
Success as a Commis Chef demands specific soft skills, including:
- Health and safety knowledge: In some states, a working knowledge of food safety regulations and certifications (such as a Food Handling Certificate) is necessary.
- Strong communication: Ability to remain calm under pressure and respond respectfully to criticism or feedback.
- Adaptability: Thriving in fast-paced, stressful environments.
- Physical stamina: Lifting heavy items, standing for long hours and handling physically demanding tasks.
Commis Chef Career Progression
The Commis Chef role serves as a stepping stone within a culinary career, leading to positions with greater responsibility:
- Demi Chef de Partie: Focuses on preparing dishes at a designated station under the Chef de Partie’s guidance.
- Chef de Partie (Station Chef): Oversees specific stations and helps train junior chefs.
- Sous Chef: Second-in-command in a kitchen, responsible for all stations and assisting with menu planning.
- Head Chef: Manages kitchen operations, including menu development and staff supervision.
- Executive Chef: Handles the creative vision and administrative functions of entire kitchens or restaurant chains.
Key Takeaways
- A Commis Chef is a junior chef learning the ropes of professional cooking under the supervision of senior kitchen staff.
- Responsibilities range from food prep and kitchen maintenance to observing senior chefs for learning opportunities.
- Key skills include communication, adaptability, physical endurance and basic food safety knowledge.
- Career progression starts at the Commis level, with opportunities to advance to roles like Chef de Partie, Sous Chef and beyond.
What is a Commis Chef FAQs
The timeline varies, but many enter the role immediately after high school with little to no experience, depending on the restaurant’s requirements.
Not necessarily. While culinary school is beneficial, many kitchens prioritize hands-on experience and a willingness to learn.
A Commis Chef assists and learns from the Chef de Partie, who oversees a specific kitchen station and manages the staff within that station.
Some states may require a Food Handling Certificate or knowledge of food safety regulations.
