Commis chef As a junior member of the kitchen team, the commis chef may prepare meats, fish and vegetables. They can ensure chefs have enough kitchen ingredients for the day's menu. They can also work with the kitchen porter and food expeditor to oversee inventory and ensure the kitchen has enough supplies.
Line Cook (Commis)
The line cook is typically an entry-level position in which you work alongside the rest of the kitchen doing what needs to be done.
Commis Chef (Junior or Assistant)
A commis chef is the first rung on the ladder of chef levels.
Commis chef (Junior cook)
Also known as: Apprentice Chef. The Commis Chef reports to a specific Chef de Partie to learn all about that station and its operation. Commis Chefs usually work alongside completing other culinary training in order to gain invaluable on the job experience.
A stagiaire, or stage (pronounced "staahj") for short, is an unpaid kitchen intern.
The natural progression from commis chef is to demi-chef de partie, chef de partie (section chef) and then onwards and upwards to sous chef and head chef. In some kitchens you'll progress faster than in others, but it's often worth staying in the role for four to five years to do the groundwork.
You could start as a kitchen assistant or trainee chef, known as commis chef. You could then work your way up while learning on the job. Restaurants and catering companies often advertise for kitchen assistants and commis chefs.
There are many different types of chefs. There are the main job roles, like Head Chef, Sous Chef and Commis Chef. Then there are the different specialisations like a Saucier and a Pâtissier.
What Does a Commis Chef Do? Commis chefs are novice chefs who work to support a chef de partie in a commercial kitchen. They perform cooking, cleaning, delivery, and other support duties as instructed by the chef de partie. Commis chefs help ensure that a kitchen's operations run smoothly.
Job titles and exact tasks vary in this work and examples of some occupation titles are chef, head chef, chef de partie, apprentice chef, commis chef and second chef.
Commis Chef work under the supervision of a Head Chef or Chef de Partie as a junior member of the kitchen staff. Commis Chefs are considered trainees, and learn how a commercial kitchen or particular kitchen station operates. They are often still undertaking, or have recently completed, formal training.
A Junior Chef, or Commis Chef, assists the Station Chef or Chef de Partie in the kitchen. Their duties include assisting Station Chefs in meal preparations, rotating stock and receiving deliveries.
Commis chef: This type of chef is typically a trainee or apprentice, and they focus on food preparation, such as chopping, slicing, peeling and other related tasks. Commis chefs are like prep cooks, but they are training or studying culinary techniques to advance through the chef hierarchy.
A Commis Chef assists a section chef, also known as a Chef de Partie. The role is made up of many varying responsibilities including: Assisting in the food preparation process. Cooking and preparing elements of high quality dishes.
Jamie Oliver's Chef Education
Jamie spent his childhood years stumbling around the kitchen of The Cricketers, getting his hands into basic food prep. He was ahead of years in culinary prowess, mastering basic apprentice chef skills by the time he was a teen.
They are similar to a prep cook but may have culinary training and are working their way up. Junior Cooks/Commis are individuals who work under a line cook to learn how to run a specific section of the line.
Yes. You can become a successful chef without going to culinary school. There is no special degree or certification that makes someone a chef. The title is earned through hard work and experience.
You won't necessarily need a degree to become a Commis Chef. However, you'll usually do some form of on-the-job training, such as a BTEC or NVQ, to help you progress to the next level. You'll also have to complete a food hygiene course in order to work within a kitchen.
If you have no qualifications or experience, and you don't plan on going to college or applying for an apprenticeship, then the best way to become a chef is by starting at the bottom. Apply for a job as a Kitchen Porter and work your way up from there. At the same time, you could start self-teaching at home.
Duties and responsibilities of a Commis Chef
This is an entry level job that will teach you about life in the kitchen. If you have grand ambitions of one day rustling up Michelin-style dishes then put them on hold for now – as a Commis Chef you'll be doing all of the preparation work for the more senior chefs.
The Commis Chef apprenticeship is two years in duration and when completed the apprentice will have a Level 6 qualification.
A commis is a junior member of staff that works under a chef de partie in order to learn the ins and outs of a specific station, these are often people that have recently completed, or are still undertaking, formal culinary training.
Cook I is the entry-level skilled trade job in this series. Cook II is the first-level supervisory job in this series. Cook III is the second-level supervisory job in this series.