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How to become a Commis Chef

Commis Chef

Career progression and salary expectations for a Commis Chef

As a Commis Chef, you'll start your career by assisting senior chefs with food preparation, cooking, and kitchen operations. This entry-level role provides valuable hands-on experience and opportunities to learn various culinary techniques and kitchen procedures. 
As a Sous Chef, you'll take on increased responsibility for managing kitchen operations, supervising junior staff, and ensuring the quality and consistency of dishes. This role involves coordinating with the Head Chef, developing menus, and overseeing food safety and hygiene standards. 
In this advanced position, you'll lead the entire kitchen team, manage food production, and create innovative menus. As a Head Chef, you'll be responsible for ensuring high standards of culinary excellence, managing kitchen budgets, and maintaining supplier relationships. 

The role of a Commis Chef

Looking for a career in catering? Yes Chef…

Commis Chefs are junior chefs, who learn their craft while working under the supervision of professional kitchen staff.

Usually, Commis Chefs have either recently completed their culinary training, or may still be studying, and attending college alongside their employment. As an entry level position, it’s the ideal starting point for anyone looking to progress into more senior roles within the catering industry.

Although they may perform different tasks around the kitchen, such as making sauces, preparing pastry or cutting meat, Commis Chefs generally report into a Chef de Partie.

Typical day-to-day duties for a Commis Chef may include:

  • Chopping vegetables and preparing ingredients
  • Mixing and making up sauces
  • Plating up simple dishes
  • Rotating food and maintaining stock
  • Cleaning, and looking after kitchen equipment
  • Providing a healthy working environment
Kitchens are notable for being extremely high pressure environments - especially when you’re a junior member of the team. So this role probably isn’t ideal for those who can’t stand the heat (etc.)

It will also take an amazing amount of hard work and discipline to move up the ladder. However, all the long hours certainly pay off when you’re moving up the kitchen ladder. And with some of the greatest chefs in the world starting their careers as Commis, the career potential is unparalleled.Who knows, you could end up being the next Gordon Ramsay. Just, you know, hopefully a lot less shouty…

Other important attributes for a Commis Chef include:

  • Assertiveness and proactivity
  • Attention to detail
  • A hands-on approach to your work
  • Good communication skills (see also: listening)
  • Excellent team working skills
  • The ability to tell your béarnaise from your béchamel (and other fancy food references)
"In a nutshell? It’s hard work. You work pretty long hours, and it can be quite physically – not to mention mentally - demanding.  You definitely need a good deal of stamina and positivity in order to get through the day. It can be a bit of a culture shock at first, but once you get used to it, it’s amazing. I’ve learnt so much in the two years I’ve been working as a Commis, and have helped create some amazing dishes. Hopefully in a year or so I can progress to a Chef de Partie role, and really hone my skills. My advice? The Head Chef always knows best. Also, you know, the customer. But mainly the first part…"

Get qualified as a Commis Chef

To become a Commis Chef, a blend of formal education and practical experience is beneficial, though there are flexible pathways to enter this career. Many aspiring Commis Chefs start by taking a cookery course that covers essential cooking techniques, food hygiene, and kitchen operations, providing a solid foundation for a career in the culinary arts. Alternatively, an apprenticeship that combines on-the-job training with formal education can be an excellent way to gain both practical experience and academic knowledge simultaneously.

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