Commis Chef: Main Duties and Essential Skills to Have in a Professional Kitchen

Behind every bustling restaurant kitchen lies a well-structured and organized team. Each chef has specific responsibilities to maintain the quality of the food’s taste and presentation. 

In large-scale kitchens, you'll find several key roles, including head chef, sous chef, and commis. The commis often acts as the right hand of senior chefs during cooking.

Curious to learn more about the role of a commis? Let’s dive in!

What Is a Commis?

A commis is an entry-level position in a professional kitchen structure. Although considered a junior role, it's essential to ensure smooth kitchen operations. 

A commis chef works under the guidance of more experienced chefs, such as the chef de partie or sous chef. Their duties include supporting food preparation and plating processes.

Their tasks usually begin with basic kitchen work—washing, cutting, and weighing ingredients. 

They also assist in cooking under senior chefs' supervision and help plate dishes before serving. This role helps the kitchen run more efficiently and stay well-organized.

Beyond cooking, a commis is also responsible for maintaining cleanliness in their work area. 

They must adhere to food safety and hygiene standards. By handling these essential tasks, commis chefs allow senior chefs to focus on more technical and complex aspects of cooking.

In short, being a commis is a solid starting point for anyone aspiring to build a culinary career. 

If you want to learn directly from experienced chefs, starting as a commis could be the perfect first step filled with opportunities.

Read more: Get to know what a sous chef is, this is his important role in restaurant success

Duties and Responsibilities of a Commis

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A commis plays a vital role in ensuring the smooth operation of the kitchen. Working directly under senior chefs, they’re involved in many aspects of food prep, cleanliness, and stock management. 

Here are the key responsibilities of a commis:

1. Preparing Ingredients

One of the commiss's main duties is preparing ingredients, chopping vegetables, cleaning fish, preparing meat, and other raw materials needed for cooking. 

Proper prep work ensures the cooking process runs smoothly and efficiently.

2. Assisting in Cooking

In addition to prepping ingredients, commis chefs also assist in cooking simpler dishes. 

They carry out these tasks under the direct supervision of the chef de partie or other senior chefs, who guide them on cooking techniques and proper presentation.

3. Managing Food Inventory and Stock

Commis chefs are responsible for checking ingredient freshness, managing stock rotation to prevent waste, and ensuring that all necessary ingredients are available. 

Good inventory management keeps the kitchen efficient and reduces losses from spoiled food.

4. Maintaining Kitchen Cleanliness

Kitchen cleanliness is non-negotiable. Commis chefs are tasked with keeping their workstations clean and organized. 

This includes washing cooking tools and cleaning surfaces, as well as ensuring all hygiene and sanitation protocols are followed.

5. Caring for Kitchen Equipment

Taking care of kitchen equipment is an important part of a commis’s duties. They need to keep tools in good working condition and learn how to use any new equipment properly to maintain smooth kitchen operations.

6. Following Instructions and Kitchen SOPs

Commis chefs must follow instructions from senior chefs and carry out their responsibilities according to established kitchen procedures. Doing so ensures food quality and operational efficiency.

Essential Skills for a Commis Chef

In the culinary industry, commis chefs play a crucial role in daily kitchen operations. 

From prepping ingredients and maintaining cleanliness to supporting the cooking process, their role requires a combination of technical and soft skills.

From an educational perspective, high school or vocational school graduates are eligible for the role. 

However, candidates with a diploma or degree in culinary arts are often preferred. 

Programs like culinary arts, food technology, or culinary business offer strong theoretical and practical foundations.

Here are key skills a commis should have:

1. Basic Cooking Techniques

Mastering basic techniques like frying, boiling, steaming, and baking is essential. These are the foundations of efficient and consistent cooking.

2. Attention to Ingredient Quality

Choosing fresh, high-quality ingredients impacts not just taste, but also food safety. This skill is crucial for maintaining the quality of every dish.

3. Understanding of Kitchen Hygiene and Sanitation

A clean kitchen reflects professionalism. Knowing how to properly clean tools, ingredients, and the workspace is a core responsibility.

4. Attention to Detail

Precision is key in every step, from chopping ingredients to plating dishes. Attention to detail ensures consistent results.

5. Effective Communication

The kitchen is a team environment. Clear and quick communication prevents misunderstandings and speeds up the workflow.

Read more: How to Tackle Food Waste in the Culinary Business

Conclusion

A commis is an essential part of any professional kitchen operation. Though it’s an entry-level role, it requires strong technical skills, speed, and accuracy. A commis doesn’t just support senior chefs, they help maintain consistent quality in every dish. With clearly defined responsibilities and sharpened skills, a commis can grow into a core member of the kitchen team.

To ensure your kitchen runs efficiently, the solid contribution of a commis should be backed by an integrated supply chain system. 

Use ESB Goods as your end-to-end solution, from purchasing raw ingredients to payment, all directly connected with verified suppliers. 

Enjoy the convenience of finding verified suppliers, automatic payment options through a payment gateway, as well as low and flat platform fees per transaction.

Boost your kitchen’s efficiency and productivity with a smart, scalable system. Get in touch with the ESB Team today to discuss your business needs.