| A Commis-Chef is an entry level position when | | | | measuring dish ingredients and portion size, |
| you are at the beginning of creating your career | | | | service of starters and desserts, maintain high |
| as a chef. A Commis-Chef reports to a Chef de | | | | hygiene standards, general day to day cleaning |
| Partie. Find out more about what are the | | | | duties and basically understand and appreciate the |
| responsibilities and skills required to become a | | | | pace and demands of a kitchen. The job entails |
| Commis-Chef. | | | | working for three to six months in each section |
| Culinary careers are a very exciting, satisfying | | | | of kitchen. As the position of a Commis-Chef is a |
| and an equally rewarding experience. And like in | | | | varied role, the chef usually decides which area of |
| any other path of career, here too, to reach the | | | | the kitchen the apprentice would work in |
| top, one has to start at the bottom and work | | | | depending on their preference thereby enabling |
| hard to reach the top position. | | | | them to specialize in their area of interest. |
| The post of an apprentice chef in larger kitchens | | | | Further, as the job deals with every aspect of |
| to learn and operate a station is also termed as | | | | working in the kitchen, it is the ideal position to |
| Commis-Chef. A Commis-Chef reports to a Chef | | | | gain the widest possible experience before a |
| De Partie and ideally needs to have completed | | | | specialization is considered. |
| formal culinary training. In larger kitchens, the | | | | The position of Commis-Chef is normally obtained |
| Commis-Chef job could also start as a kitchen | | | | via catering colleges. If taking up a formal course |
| porter or a kitchen assistant who would be | | | | is not an available option, then one could also start |
| promoted to the post of Commis-Chef once the | | | | as a kitchen attendant and then apply for any |
| candidate is able to perform basic work like | | | | training that the employer offers. The position |
| vegetable preparation and working of the kitchen. | | | | usually requires working in shifts entailing 40 hours |
| The responsibilities of a Commis-Chef includes | | | | a week. The annual Commis-Chef salary range is |
| preparing food under supervision of more skilled | | | | between $10,000 and $20,000 depending on the |
| chefs, learning different styles of cooking, dealing | | | | amount of training and experience of the chef. |
| with deliveries, stock rotation and requesting | | | | Part time, casual and seasonal opportunities are |
| stock, gain knife and prep skills, preparation of | | | | also available, the payment for which is made on |
| vegetables and sauces, maintain accuracy while | | | | a pro-rata basis. |