🍳 What Does a Commis Chef Actually Do?
A commis chef balancing prep work, learning, and kitchen pressure.
🧑‍🍳 What Is a Commis Chef?
A commis chef is basically the kitchen’s ultimate team player. They’re entry-level cooks — the ones who chop, prep, clean, and quietly keep the engine running while absorbing knowledge like a sponge.
If the kitchen were a band, the commis would be the drummer: holding the rhythm while the others get the spotlight.
đź“‹ Main Duties of a Commis Chef
- Prep Work:
âž” Cutting veggies, portioning meat, prepping sauces, organizing mise en place. - Assisting Senior Chefs:
➔ Helping chefs de partie or sous chefs wherever needed — pans, grill, pastry, cold kitchen, you name it. - Maintaining Stations:
âž” Making sure workspaces are clean, organized, and ready for chaos. - Learning Recipes and Techniques:
âž” Watching, asking (smart) questions, and practicing under pressure. - Keeping Up With the Madness:
âž” Staying calm when 20 orders drop in at once.
🥵 The Tough Parts No One Tells You About
- Long hours for basic pay.
- Getting yelled at (it happens).
- Doing the “boring” tasks like peeling hundreds of potatoes.
- Constantly switching between stations, sometimes with no warning.
- Feeling invisible — but trust me, people notice hard workers.
🌟 Why Being a Commis Chef Is Actually Amazing
- You learn everything — from knife skills to plating to kitchen survival hacks.
- You build resilience that will serve you for your whole career.
- You find your specialty (grill? pastry? sauces?) without locking yourself into it too early.
- Every great chef was once a commis — it’s your rite of passage.
đź’¬ Real Talk: Advice for New Commis Chefs
- Stay humble: You’re here to learn, not to show off.
- Move fast, but carefully: Speed matters — so does not slicing your finger off.
- Be reliable: If the senior chefs trust you, you’ll get better opportunities.
- Ask smart questions: But pick the right time (not in the middle of service).
- Take pride in the little things: Prepping those herbs perfectly matters more than you think.
🎯 Final Thoughts
The life of a commis chef is tough — but it’s also the ultimate training ground for a real career in food. Work hard, stay sharp, and know this:
Today’s commis is tomorrow’s head chef.
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