Commis Chef
What's it like to be a Commis Chef?
A Commis Chef is a junior Chef who works under the Chef de Partie of a kitchen section. They build professional kitchen experience after their training by following orders from other chefs. Teamwork, listening communication and attention to detail are essential skills for the role. Commis Chefs work at commercial kitchens in restaurants, hotels and cruise ships.
Tasks and duties
- Unpacking and organising food and equipment deliveries.
- Operating, maintaining, and overseeing the repair of kitchen equipment.
- Cleaning and sanitising the kitchen in accordance with hygiene standards.
- Cutting, chopping and seasoning recipe ingredients.
- Measuring and organising ingredients for chefs to use.
- Making basic salads and sauces.
- Assisting in meal plating and presentation.
How to become a Commis Chef
Although there is no mandatory qualification to become a Commis Chef, a bachelor degree in culinary arts may be an advantage. Commis Chefs may be in the process of finishing, or have just finished their formal culinary training, and may progress to the role of Chef de Partie upon demonstrating excellent performance.
Obtain a National Institute of Technical Education Certificate (NITEC) or technical diploma in culinary arts.
Consider graduating with a bachelor degree in culinary arts, hospitality management, or tourism.
Complete an internship or apprenticeship in cooking with a mentor Chef or at a restaurant or other food establishment.
Train for compliance to kitchen health and safety standards and register as a licensed food handler with the Singapore Food Agency.
Get specialised certification in your field of choice, such as a Certificate in Pastry and Baking, Diploma in Catering Management, or Diploma in Food Business Management.
Get promoted up the ranks to Chef de Partie, Sous Chef, and Head Chef.
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