How to become a Commis Chef

How to become a Commis Chef Looking for a career in catering? Yes Chef…Commis Chefs are junior chefs, who learn their craft while working under the supervision of professional kitchen staff.Usually, Commis Chefs have either recently completed their culinary training, or may still be studying, and attending college alongside their employment. As an entry level position, it’s the ideal starting point for anyone looking to progress into more senior roles within the catering industry.Although they may perform different tasks around the kitchen, such as making sauces, preparing pastry or cutting meat, Commis Chefs generally report into a Chef de Partie.Typical day-to-day duties for a Commis Chef may include:Chopping vegetables and preparing ingredientsMixing and making up saucesPlating up simple dishesRotating food and maintaining stockCleaning, and looking after kitchen equipmentProviding a healthy working environmentIs it right for me?Kitchens are notable for being extremely high pressure environments especia lly when you’re a junior member of the team. So this role probably isn’t ideal for those who can’t stand the heat (etc.)It will also take an amazing amount of hard work and discipline to move up the ladder. However, all the long hours certainly pay off when you’re moving up the kitchen ladder. And with some of the greatest chefs in the world starting their careers as Commis, the career potential is unparalleled.Who knows, you could end up being the next Gordon Ramsay. Just, you know, hopefully a lot less shouty…Other important attributes for a Commis Chef include:Assertiveness and proactivityAttention to detailA hands-on approach to your workGood communication skills (see also: listening)Excellent team working skillsThe ability to tell your béarnaise from your béchamel (and other fancy food references)Career Progression Commis ChefUp to £18,000 Sous ChefUp to £25,000 Head ChefUp to £50,000What's it really like? In a nutshell? It’s hard work. You work pretty long h ours, and it can be quite physically â€" not to mention mentally - demanding. You definitely need a good deal of stamina and positivity in order to get through the day. It can be a bit of a culture shock at first, but once you get used to it, it’s amazing. I’ve learnt so much in the two years I’ve been working as a Commis, and have helped create some amazing dishes. Hopefully in a year or so I can progress to a Chef de Partie role, and really hone my skills. My advice? The Head Chef always knows best. Also, you know, the customer. But mainly the first part… Get qualifiedYou won’t necessarily need a degree to become a Commis Chef. However, you’ll usually do some form of on-the-job training, such as a BTEC or NVQ, to help you progress to the next level. You’ll also have to complete a food hygiene course in order to work within a kitchen.