| Detail | For this role |
|---|---|
| Department | Restaurants and Food Service |
| Level | Entry level |
| Reports to | Chef de Partie |
| Direct reports | None |
| Experience | Fresher or up to 2 years in a kitchen |
Commis Chef job description template
Copy this job description, replace the text in square brackets and post it on your careers page or a job portal.
Job title: Commis Chef
Department: Restaurants and Food Service
Reports to: Chef de Partie
Location: [City], [office, branch or site]
About the role
A Commis Chef is a junior cook learning the kitchen under the section chefs. They do prep, basic cooking and cleaning, and support the chef de partie in the section. The role is the entry to a culinary career. A good Commis Chef preps quickly and cleanly, follows recipes and hygiene, learns each section, and grows into a chef de partie by mastering the basics well and keeping up under pressure.
Key responsibilities
- Do daily prep of vegetables, meats and bases for the section.
- Cook basic dishes and components under the chef de partie.
- Set up the station with ingredients and equipment before service.
- Follow recipes, portion sizes and hygiene rules closely every time.
- Keep the station and equipment clean during and after service.
- Store and label ingredients correctly and rotate the stock.
- Support the section chef through the service as needed.
- Learn the dishes and methods of each section over time.
- Help receive and check deliveries coming in for the kitchen.
Requirements
- Certificate or diploma in culinary arts
- Food safety awareness
- Ready for kitchen shift work
- Fresher or up to 2 years in a kitchen
KRAs and KPIs for a Commis Chef
Key result areas for the appraisal form, each with a KPI you can measure every month or quarter.
| Key result area | How to measure it |
|---|---|
| Prep quality | Prep done to standard and ready before service |
| Recipe discipline | Dishes and components follow the recipe and portion |
| Hygiene | Station kept clean and food safe at all times |
| Stock handling | Ingredients stored, labelled and rotated correctly |
| Speed | Keeps up with the section during a busy service |
| Learning | Progressing across sections on the training plan |
Skills and tools
Tools used day to day: Knives and prep tools, Section equipment, Weighing scale, Storage containers, Temperature logs.
Reporting line and career path
Next roles: Demi Chef de Partie, Chef de Partie, Chinese Cook
Interview questions for a Commis Chef
- How do you prep your station before a service?
- How do you keep your knife work fast and safe?
- How do you follow a recipe you have not cooked before?
- How do you keep your station clean during a rush?
- How do you store and rotate ingredients correctly?
- Which section do you most want to learn and why?
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What does a Commis Chef do?
A Commis Chef is a junior cook learning the kitchen. They do daily prep, cook basic dishes under the section chef, set up the station, follow recipes and hygiene, and keep the section clean. It is the entry level of the kitchen brigade and the first step toward becoming a chef de partie.
How do you become a Commis Chef?
A culinary certificate or diploma helps, and many join straight from catering college or as kitchen helpers. Employers look for good knife skills, willingness to learn, stamina for shift work, and discipline with recipes and hygiene. Attitude and speed matter as much as formal training at this level.
What is the difference between a Commis Chef and a Chef de Partie?
A Commis Chef is a junior who preps and cooks under supervision. A Chef de Partie runs a whole section and leads the commis in it. The commis is learning the sections; the chef de partie owns one. A commis grows into a demi chef, then a chef de partie.