The Commis Chef (Commis 1, 2, 3) is an entry-level but essential role within the Kitchen (Back of House), supporting the smooth day-to-day execution of food service across a restaurant, club, or lounge. Working under the direction of senior chefs, the Commis is responsible for preparing ingredients, maintaining cleanliness and organization, and assisting with basic cooking tasks to ensure consistency, speed, and quality during service.
Position Overview
- Purpose of the role:
To support the kitchen team by completing fundamental preparation and service tasks accurately, safely, and efficiently. The Commis Chef helps maintain high culinary standards by ensuring that ingredients, stations, and equipment are ready for service and that food is produced in line with recipes, hygiene standards, and operational procedures.
- Position in the organization / reporting line:
The Commis Chef sits within the Back of House kitchen brigade and typically reports to the Demi Chef de Partie, Chef de Partie, Sous Chef, or Executive Chef, depending on the size and structure of the operation. The role works closely with other kitchen team members and may rotate across different sections to build skill and experience.
- Key areas of responsibility:
- Wash, peel, chop, portion, and prepare ingredients according to instructions and recipes
- Assist with basic cooking methods such as grilling, frying, boiling, steaming, and plating
- Maintain clean and organized workstations, equipment, and storage areas
- Follow food safety, hygiene, and sanitation standards at all times
- Support stock rotation, portion control, and waste reduction practices
- Assist during service to ensure timely and accurate order delivery
- Report equipment issues, shortages, or food quality concerns promptly
- Learn and apply kitchen standards, recipes, and operational procedures consistently
- What success looks like / the type of person who thrives in the role:
A successful Commis Chef is hardworking, reliable, and eager to learn. They take direction well, work calmly under pressure, and show strong attention to detail. The role suits someone who is disciplined, team-focused, and committed to cleanliness, punctuality, and consistency. A positive attitude, adaptability, and a genuine interest in culinary development are key to progressing in this position.