A commis chef is a junior chef working in a kitchen, responsible for assisting chefs de partie and sous chefs in food preparation and basic cooking tasks. This role is an entry-level position in a professional kitchen that serves as the foundation for culinary careers, with 90% of executive chefs starting as commis chefs according to the Culinary Institute of America. The kitchen brigade system is a hierarchical structure developed by Auguste Escoffier, where each member has defined responsibilities to maintain efficiency and uphold standards. This article will dissect the role’s responsibilities, required skills, career pathways, and challenges, offering actionable insights for aspiring chefs.
The Role and Responsibilities of a Commis Chef
Daily Tasks and Duties
Generally a commis chef spends 70% of their time on mise en place which is French for “everything in its place”. It refers to the practice of organizing and preparing all ingredients, tools, and equipment before cooking. This includes:
- Ingredient Prep: Peeling, chopping, and portioning.
- Station Setup and Supply Management: Ensuring workstations are stocked and neatly organized, while requesting for a resupply when needed.
- Basic Cooking: Executing foundational techniques like blanching, roasting, and emulsifying.
- Cleaning: Maintain kitchen cleanliness to reduce the possibility of food contaminations as well as potential slips and falls in the kitchen.
Nuance: While repetitive, these tasks build muscle memory and precision, critical for advanced culinary work.
Learning Under Supervision
Commis chefs report to chefs de partie (station chefs) and sous chefs, absorbing techniques through observation and hands-on practice that is critical for career progression. This includes foundational skills that can be broken down into:
- Knife Techniques: Mastering the julienne, brunoise, and chiffonade cuts.
- Sauce Preperation: Understanding and preparing the five mother sauces (béchamel, velouté, espagnole, hollandaise, and tomato) through precise measures and mixes.
- Temperature Control: Monitoring fridge and cooking temps.
- Timing: Coordinating with the brigade to ensure dishes are plated simultaneously.
Pro Tip: Shadowing multiple stations (e.g., garde manger, pastry) diversifies skill sets.
Hygiene and Safety Compliance
Adhering to food safety protocols, such as HACCP (Hazard Analysis Critical Control Point) standards, is non-negotiable. Commis chefs must ensure cleanliness, proper storage, and cross-contamination prevention which can be done by:
- Cross-Contamination Prevention: Using separate boards for meats and vegetables.
- Sanitization: Deep-cleaning stations post-service.
Why This Role Matters:
- Skill Development: It’s where culinary fundamentals are mastered.
- Career Launchpad: Most top chefs, including Gordon Ramsay and Marco Pierre White, started here.
- Operational Backbone: Commis chefs ensure senior chefs can focus on complex tasks by handling prep work.
Skills and Qualities of a Successful Commis Chef
Technical Culinary Skills for Kitchen Success
- Knife Proficiency:
- Precision: Chopping, dicing, and filleting must be done accurately
- Speed: A commis chef should dice an onion in under 30 seconds.
- Tool Mastery: Knowing when to use a serrated vs. a chef’s knife.
- Heat Control:
- Searing vs. simmering: how to manipulate flames and pans.
- Plating Basics:
- Includes things like arranging dishes for visual appeal using the “clock method” (proteins at 6 o’clock, starch at 2, veggies at 10).
- Cooking method:
- Proficiency in grilling, sautéing, and baking basics.
Soft Skills for Kitchen Success
- Effective Listening, Communication, and Teamwork:
- Teamwork, said to be the most valued soft skill, with 80% of head chefs prioritizing it according to the National Restaurant Association is what ties everything together. This is especially important when working with people of different backgrounds and ages in a busy kitchen when it is hectic and you cannot do everything alone.
- Passion and Work Ethic:
- Dedication and a hunger to learn distinguish exceptional chefs from ordinary ones. The best commis chefs arrive early to review menus and stay late to clean while also viewing mundane tasks (e.g., peeling garlic) as opportunities to refine technique.
- High Resilience and Adaptability:
- Calmness under pressure and being adaptable enough to switch tasks mid-service (e.g., from prep to line cooking) is also equally as important alongside being able to handle criticism without defensiveness to ensure operations run smoothly in high-pressure kitchens.
- Attention to Detail:
- Being able to spot minor differences in plating and getting accurate measurements will affect the customer experience and ensuring the consistency in taste.
- Proactive Learning and Initiative:
- Seek feedback by asking questions to clarify doubts, practice during downtime, and volunteer to assist colleagues with tasks to broaden skills and stand out.
- Staying Inspired and Self-Motivated:
- Follow trends like plant-based cooking and experiment with recipes by trying to recreate dishes from top restaurants in your free time.
The Kitchen Brigade and Career Progression
Understanding the Kitchen Hierarchy
The hierarchy progresses from commis chef to chef de partie, sous chef, and executive chef, with each tier demanding greater responsibility and expertise.
Typical Career Pathways
Promotion to chef de partie takes 2–3 years on average. Pathways include fine dining, hotels, or catering, each offering unique challenges and better pay around THB 13,000 to THB 18,000 (about 16-20K + service charge) depending on your experience. Typically, you can expect faster promotions but higher pressure in fine dining restaurants while hotels offer more structured training programs. If you are planning on taking on a higher role in the best resorts, hotels, or fine-dining restaurants, joining a culinary school could help provide structured learning and practical skills that increases your chances of getting hired and climb the hierarchical ladder more quickly.
Challenges Faced by Commis Chefs
Physical and Mental Demands
Long shifts (12+ hours) that are common in high-volume kitchens and stressors like chef reprimands, multitasking, and fast-paced environments due to ticket times require stamina and stress management techniques.
Overcoming Mistakes and Learning Curves
Common pitfalls include overcooking, over-salting, uneven cuts, or broken emulsions. Having a growth mindset that analyzes errors and seeking feedback during post-service debriefs is crucial.
Balancing Creativity and Routine Tasks
While tasks are repetitive, commis chefs can innovate.For example, suggesting plating tweaks using new garnishes or tweaking a prep method to achieve different flavor combinations.
Tools and Equipment Every Commis Chef Should Master
Essential Kitchen Tools
- Knives: Chef’s knife, paring knife, boning knife.
- Thermometers: Ensure precise cooking temperatures for meat.
- Peelers and graters: For efficient prep work.
Professional Appliances
- Sous-Vide Machines: For precision cooking.
- Blast Chillers: Rapidly cool sauces without separation.
Steps on How to Become a Commis Chef
1. Complete the Basic Education
It is common for most employers to require you to have at least a high school diploma or equivalent when applying for the role. If you do not have any experience or qualifications, you could still start by getting a job as a dishwasher or kitchen porter and gradually work your way up by learning more about the operations etc. on the job to be eligible for the commis chef role. Alternatively you can enrol in a Culinary Arts Diploma with an Internship to get the valuable experience needed.
Pro tip: Consider joining a culinary school that can provide a strong foundation in cooking techniques, food safety, and kitchen management.
2. Update Resumes with Relevant Past Experiences
Having other past related work experiences or qualifications will also be useful if highlighted in your resume since it makes you a more attractive candidate if you have existing understanding of food safety regulations and codes, as well as daily kitchen operations and food handling procedures since it is a familiar working environment.
3. Select the Right Workplace
Conducting deep research is crucial in choosing the right places to work at. This is especially important as you would probably want to study and learn more about industries or cuisines that you are interested in and not something that does not resonate with you.
4. Prepare for Interviews
Once you have been scheduled for an interview, it is important to study that restaurant’s background, menu, and potential ingredients that might be used for their dishes. Some restaurants also request for a trial shift where you will be given the opportunity to demonstrate some of your technical expertise as well as showcase your soft skills, while being observed.
Pro tip: Always ask questions and clarify your doubts during the trial whenever you are unsure of anything.
5. Take Care of Yourself
When you land yourself the job of a commis chef, it is important for you to maintain your physical and mental state with the long working hours of the job. Wear appropriate footwear too as you will most likely be standing for a long time and ensure that they are non-slip with a good grip as well. Lastly, stay hydrated and do not forget to have regular meals when you are on break before going back to work.
6. Build a Culinary Network
Do also attend workshops whenever possible and form your culinary network by connecting with mentors that might give you future career opportunities and other collaborations.
Summary
The commis chef role is the bedrock of a culinary career that demands grit, curiosity, and humility. Embrace the journey, leverage mentorship, and start your journey to become a commis chef today by exploring resources like specialized culinary classes to refine your craft and be ahead of the rest. Or enroll in a Culinary Arts Diploma, preparing you for a successful career in Gastronomy.