A commis chef is an entry-level position in a commercial kitchen. They work under the supervision of a chef de partie and assist with tasks related to meal preparation, maintenance, logistics, and safety and sanitation. Commis chefs perform cooking, cleaning, delivery, and other support duties as instructed by the chef de partie. They help ensure that a kitchen’s operations run smoothly and efficiently without compromising the quality of the meals produced. Some of the main duties of a commis chef include:
- Assisting in the food preparation process
- Cooking and preparing elements of high-quality dishes
- Preparing vegetables, meats, and fish
- Assisting other chefs
- Helping with deliveries and restocking
- Assisting with stock rotation
- Cleaning stations
- Contributing to maintaining kitchen and food safety standards
To become a commis chef, one typically needs to have completed culinary training or be currently studying culinary arts. Relevant experience and awareness of manual handling techniques are also important. Additionally, commis chefs are expected to continually develop their culinary knowledge to produce high-quality meals.
