Commis Chef Job Overview: How to Become a Commis Chef

A commis chef is a junior member of the kitchen staff who assists senior chefs with food preparation and organization. Depending on the restaurant, commis chefs may be assigned to a particular station, or they may float between different stations, assisting wherever needed. Commis chefs are part of the kitchen brigade system, a hierarchical system of organizing kitchen staff by specific station and responsibility. Within this system, the commis chef works directly under the other higher-ranking station chefs and directly above the kitchen porter.

Here are a few things commis chefs do on a daily basis:

• Assist other chefs. As a junior chef, you may report to a variety of different chefs, including an executive chef, a sous chef, or a line cook, also known as a station chef or chef de partie. You could be assigned to a line cook at a particular station, or you could move between stations depending on where the head chef decides you are needed.
• Prepare ingredients. Commis chefs assist with food preparation by chopping, mixing, and measuring ingredients for line cooks. By doing this, commis chefs practice mise en place, a French phrase that means "everything in its place,” referring to the act of thoughtfully preparing and organizing ingredients before the kitchen gets busy.
• Manage supplies. A commis chef works with a kitchen porter and food expeditor to oversee inventory and preempt any supply shortages. Commis chefs ensure that the chefs in their kitchen have enough ingredients for the menu at all times.

Learn how to become a commis chef with this step-by-step guide:

1. 1. Consider going to culinary school. While a high school diploma or GED is usually the only requirement for a commis chef position, attending a culinary school can give you a leg up when trying to rise the ranks of the kitchen brigade system. Consider starting with classes in the culinary arts at a local community college to get an associate’s degree. You still have plenty of options to grow your culinary skills without formal education—the most effective way to become a better chef is on-the-job training.
2. 2. Update your resume. Focus on any past experience working with food preparation. Commis chef jobs often require past kitchen experience. Check in with your references and let them know you’ll be applying for commis chef positions. Write a thoughtful cover letter for each application.
3. 3. Familiarize yourself with health and safety regulations. Before interviewing with a restaurant, read up on food safety regulations and codes that apply to your state or country. A general understanding of these regulations can help broaden your knowledge base as you discuss the commis chef position with a potential employer. Some places require commis chefs to obtain a food handler card.
4. 4. Research local restaurants. Take your time to find the right place to work. Make sure you apply to restaurants with cuisines you want to learn more about. Search online, choose a few places, and begin the application process.
5. 5. Familiarize yourself with the menu. Once you get an interview, study that particular restaurant’s menu, acquainting yourself with the ingredient list. Some restaurants may ask for a trial shift—an opportunity for you to work for a few hours and try out the job. During this trial shift, remember to ask questions if you don’t know how to do something.
6. 6. Communicate clearly. Strong communication skills are invaluable to your success as a commis chef. Stay alert to new information coming in from your line cook, sous chef, or head chef. Speak up if you see an inventory problem or food safety issue. Listen carefully when learning how to prepare ingredients for new dishes.
7. 7. Learn as much as you can. Although it’s a novice chef role, commis chef jobs provide opportunities to hone your cooking skills. Practice cooking methods and techniques like sautéing, roasting, blanching, and braising. Familiarize yourself with every ingredient on the menu. Learn from chefs at different stations. Use your time working as a commis chef to figure out if you want to specialize in a particular position, whether it’s as a saucier, a pastry chef, or a line cook.
8. 8. Clean often. Maintaining high standards for hygiene practices is essential for food safety in a commercial kitchen. Keep a sanitized rag close at all times to clean kitchen equipment and work surfaces throughout your shift. Wash your hands often, and wear gloves and a hairnet when required.
9. 9. Take care of yourself. With long and active hours, the kitchen environment can be intense. Maintain your mental and physical health to avoid burning out. Wear supportive non-slip shoes that you’ll be comfortable standing in all day. Stay hydrated. Take the time to eat a proper meal, sitting to digest before returning to work.

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