A commis chef assists a section chef, also known as a chef de partie. 

Tasks:
  • Help with deliveries and restocking
  • Assist with stock rotation
  • Clean food preparation stations
  • Contribute to maintaining kitchen and food safety standards
  • Assist in the food preparation process
  • Work alongside and support the chefs de partie, sous chefs and head chef
  • Cook and prepare elements of high quality dishes
  • Prepare vegetables, meats and fish
  • Assist with pot washing when required
Skills, Experience and Personality Needed:
  • Have a basic understanding of all sections within the kitchen
  • Work under limited supervision
  • Be a team player
  • Ability to produce good quality basic food
  • High attention to detail
Benefits and Considerations:
  • A commis chef gains a vast cross section skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail, which are transferable to many industries and job roles
  • Evening and weekend working is the norm
  • Can be stressful at times