A culinary career is an exciting one but it’s a fast-paced, hard-working career even for experienced chefs. There are many different types of chefs with different duties and responsibilities. Many chefs join culinary programs that might take one to three years to complete. These chefs pursue culinary to gain experience first and then later become high-earner top chefs. In this catering industry, a well-reputed commis chef can progress and be a name everyone wants.
Commis chef is a junior culinary designation that helps the senior chefs in the professional kitchen. This is a start for many chefs either executive chefs or sous chefs, commis chef is the beginning role of this career. Commis chef ensures that the kitchen’s operations run smoothly.
Who Is A Commis Chef?
Commis chef is an entry-level job in the professional kitchen. A commis chef serves as a junior chef who assists more senior chefs in food preparation and kitchen operations. They often learn the basics of commercial cooking and kitchen dynamics.
- Commis Chef 1 (Senior level)
- Commis Chef 2 (intermediate level)
- Commis Chef 3 (Entry-level)
The commis chef 3 is the beginner level that handles the simple preparations and assists throughout the kitchen. Then comes the commis chef 2 whose duty is to improve skills in basic dishes. Commis chef 1 is the senior level in this category. He leads junior commis chefs, trains them and handles complex dishes.
Commis chefs either start their career right after the degree completion or when they are still studying. Culinary training classes and practical employment go hand in hand. Both these trainings help the commis chef to become an ideal top chef.
Duties & Responsibilities
1. Assist Senior Chefs: A commis chef 3 is an initial stage in the kitchen; therefore, they assist the senior commis chef 2 and 1. Commis chef 1 assists senior chefs, also known as chef de partie, in the kitchen station. They help them with preparing ingredients and performing different tasks that senior chefs require. A commis chef is not allotted to a single senior chef, instead, they routinely move around the kitchen to help different chefs and seek knowledge.
2. Serving Different Workstations: A commis chef 2 and 3 are supposed to move around the kitchen so that they can learn more and more. This is an amazing way to learn about different culinary departments and discover more in less time. They can then choose their specialization area, for example, Pastry Chefs, Sauciers, Fish Chefs, Grill Chefs, Chef de Partie etc.
Thus, being a commis chef helps to decide what the future will be like as a chef. But remember, a commis chef’s duties and responsibilities vary with the Chef De Partie they assist. Whereas, commis chef 1 is allotted a specified workstation so he can better manage it.
3. Helping With The Grocery Setup: A kitchen supplies, and grocery, deliveries in a professional culinary setup is a regular system. A restaurant regularly receives the deliveries of perishable items and other grocery items. A commis chef 3 is responsible for being on time, managing all these groceries, and unpacking items beforehand. The reason to make the commis chef 3 responsible for this essential task is to make him aware of where everything goes.
4. Measuring Ingredients: Commis chefs 3 and 2 shall measure out the ingredients before the opening of the restaurant. His duty includes checking all the ingredients’ availability and measuring them for different recipes. Different workstations require different amounts of ingredients; therefore, a commis chef must complete his task before the senior chef arrives.
5. Prepare Meat And Vegetables: Preparing meat and vegetables alongside the ingredients is a commis chef’s duty. Different recipes require different washing and cutting techniques. The best way to start a career is to know the knife work, thus, commis chefs 3 must know the process from scratch.
6. Cooking With The Top Chef: A commis chef 3 learns and seeks knowledge while working with the senior chefs (commis chef 2, 1). He doesn’t have to invent the recipe but helps the chefs to follow instructions and perform wisely. While commis chef 1 works with the main senior chef to get more deep insights.
7. Follow Culinary Tips And Tricks: Working with the top chefs provides an amazing opportunity for the commis chef to hone their skills. They can learn new tips and culinary tricks at various workstations. He can write them down in a diary to remember them forever. Noting down the tips is an effective way to learn a new skill for a longer time.
8. Checking The Ingredient’s Shelf Life: A commis chef 2 regularly checks the ingredient’s shelf life and arranges the stock likely. They make sure the guests are served with the best food made with the right and valid ingredients. Therefore, stock rotation in the kitchen from time to time is important.
9. Take Training: Chefs are expected to stay up to date and comprehend the ingredients to make a new taste. Commis chefs 1, 2, 3 are required to take pieces of training and learn as much as they can, find new ways of making tasks easier and smarter. Enhancing the skills is a plus for a starter.
10. Meet Food Safety Standards: It is a usual practice for commis chefs 1 to meet food safety standards by practising hygiene regularly. He must wear gloves, have a clean uniform, wash his hands regularly, throw away waste, cover himself with waterproof dressings if gets a cut etc. A commis chef 1 should check for food safety standards to help the kitchen to keep going.
11. Handling Allergens: All commis chefs understand the common allergens ingredients, so, he must take care of them when working in the kitchen with other chefs. He must label the food items that contain allergens.
12. Manual Handling Techniques: This skill involves safely transporting food and kitchenware between kitchens and restaurants. This skill helps reduce health risks, such as the spread of germs, by ensuring food is properly packed and prepared. It also promotes better kitchen organization. For instance, placing raw meat on the bottom shelf of the refrigerator prevents it from contaminating other items, maintaining food safety standards.
13. Notify The Supervisor: Commis Chef 2 is responsible for notifying about low inventory or depleted supplies. Commis chef 1 makes sure to receive the notified supplies on time.
14. Presenting Meals: Commis chef 1 monitors the presentation of the food. He monitors the food quality, portions added to the plate and how food is being presented to the guests.
15. Tidy Up The Workstation: One of the major tasks of a commis chef 3 is to tidy up the workstations after other chefs. Cleaning is a compulsory task to keep the environment healthy. This helps in reducing food contamination. Also, a commis chef cleans the kitchen while other chefs are working to avoid a messy kitchen later.
Education, Qualifications, & Skills
- 1-2 years of work experience in a similar role (commis chef 2,1)
- High school diploma or equivalent (commis chef 3)
- Higher certification in culinary arts is preferred for all commis chef level
- Excellent communication skills
- Level 1 and 2 food safety awards
- Awareness of manual handling techniques
- Knife skills
- Food handler license
- Good understanding of different cultures’ food
- Know about safety regulations
- Excellent organizational skills/ certificates
- Should follow basic hygiene rules
- Computer literate
- Team management skills
- Adaptability to embrace new ideas
- Positive manners
- Team player qualities
- Able to work under pressure
- Able to work on weekends and holidays
Salary of Commis Chef
On average a commis chef earns around $18 per hour in the United States. The salary varies with designation level, experience, and country. If we calculate yearly salary then it would be $40,000 per year in the USA.
Conclusion
An enthusiastic and self-developed person can become a commis chef if he is willing to improve skills and knowledge to work and get rewards. This job is a perfect example of work-life balance because commis chefs can have shifts at night, evening, or daytime. It is a good opportunity for those who love food and want to enhance their kitchen skills during their studies. A special skill is not required for this profession but the interest you have for your culinary classes and some basic hygiene rules. Furthermore, a problem-solving, multitasker, communicator, and well-organized person can be a great commis chef.
