Commis Chef
The starting point of a professional kitchen career. This is where you learn the basics and build good working habits.
Your goal: Learn to complete basic kitchen tasks correctly and become someone the team can rely on.
Understanding your role
As a Commis Chef you support more experienced chefs with preparation and service. You learn how to follow recipes and work safely in a professional kitchen. You also learn how to keep your station organised and work with the team during busy service. You are not expected to know everything from the beginning. What matters is that you listen carefully and improve with practice.
What you need to know
Core skills
- Food safety and personal hygiene
- Basic knife skills and cooking methods
- Mise en place and station organisation
- Following recipes and portion standards
- Food storage and stock rotation
- Kitchen communication and teamwork
Daily responsibilities
- Check your prep list and confirm what needs to be done first.
- Prepare ingredients using the correct recipe and portion size.
- Label and store food correctly
- Keep your station clean and ready for service.
- Inform your chef when stock is running low or something is wrong.
- Complete cleaning tasks and handover before leaving.
Common mistakes
Starting prep without checking priorities
Instead: Check the prep list and confirm what needs to be done first.
Trying to work fast before learning the correct method
Instead: Focus on doing the job correctly. Speed will improve with practice.
Staying quiet when something goes wrong
Instead: Tell your chef early so the problem can be fixed before it affects service.
Ready for the next step?
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Career lessons for this role
How to Read Your Prep List and Know What to Do First
A good Commis Chef does not just finish the prep list. A good Commis Chef understands what needs to be done first and why.
Food Safety Basics for Commis Chefs
Good food safety is not about passing an inspection. It is about protecting every guest who eats the food we prepare.
Your next role
The next step after Commis Chef. You take more responsibility for your station and support the Chef de Partie during service.