A Commis Chef, often known as a junior chef, is important in a professional kitchen, helping senior chefs by performing basic cooking tasks. Their responsibilities include preparing ingredients, such as washing, peeling, cutting, and measuring foods. They also assist in basic cooking under supervision, learning the ropes of more complex culinary skills. This role is fundamental for anyone starting out in the culinary world, providing a solid foundation in kitchen operations.
Common misunderstanding: A Commis Chef only does simple, unimportant tasks.
Even though the tasks might seem simple, they are essential for the operation of the kitchen. These foundational tasks ensure that meals are prepared efficiently and correctly, supporting the overall team.
Common misunderstanding: Commis Chefs don’t need any formal training.
While on-the-job training is a significant part of being a Commis Chef, formal culinary training can also be beneficial and is often encouraged. This training helps them understand the basics of cooking and kitchen management, which are crucial for their development and efficiency in the kitchen.
Commis Chefs can progress in their culinary careers by gaining experience and skills in various kitchen stations. As they learn and master different culinary techniques, they can move up to more responsible roles such as Chef de Partie or Sous Chef. Continuous learning, such as attending culinary workshops or taking advanced courses, also plays a significant role in their career progression. Also demonstrating a strong work ethic, creativity, and the ability to work under pressure are important for moving up the culinary ladder.
Common misunderstanding: Career progression for Commis Chefs is limited.
There are numerous opportunities for career advancement in the culinary field. With dedication and continuous improvement, Commis Chefs can ascend to top-level chef positions, overseeing entire kitchen operations.
Common misunderstanding: Commis Chefs can only advance in large restaurants or hotels.
Commis Chefs can progress in any culinary setting, including small eateries, large hotels, or private catering. The key is gaining diverse experiences and skills that contribute to their professional growth.
Junior chefs, or Commis Chefs, are typically assigned tasks that support the daily operations of the kitchen. These include preparing ingredients for dishes, maintaining the cleanliness of the kitchen, and performing basic cooking tasks under the guidance of more experienced chefs. They may also be responsible for stocking kitchen supplies and ensuring that food items are stored properly. This role is designed to build their skills gradually, preparing them for more complex responsibilities.
Common misunderstanding: The work of junior chefs doesn’t impact the overall dining experience.
Every task in the kitchen, no matter how small, affects the final quality of the food served. Junior chefs play a critical role in the foundational preparations that lead to the successful creation of dishes.
Have a different question and can't find the answer you're looking for? Reach out to our founder Liam Jones, click to email Liam directly, he reads every email.
A Head Chef, or Chef de Cuisine, oversees the kitchen staff, sets the menu, and ensures that each dish meets high quality standards.
In the kitchen hierarchy of a busy restaurant, the Sous Chef serves as the second-in-command. Their duties extend beyond cooking; they assist the Head Chef in managing the kitchen's daily operations.
An Executive Chef is primarily responsible for managing the overall operation of the kitchen.
The Poissonier, also known as a Fish Chef, is responsible for a variety of tasks in professional kitchens, centred around fish dishes.
In a professional kitchen, a Saucier, also known as a Sauce Chef, is crucial for preparing sauces and gravies that complement main dishes.
A Chef de Tournant, or relief chef, is a versatile kitchen staff member who helps out at various stations when needed, particularly during busy times or when other chefs are not available.
The Rotisseur, also known as the Roast Chef, is responsible for roasting meats and vegetables and creating sauces to complement these dishes.
A Chef de Partie, also known as a Station Chef, manages a specific section of the kitchen like sauces, pastries, or fish.
The responsibilities of a Patissier, or Pastry Chef, include creating and managing the dessert menu, baking goods, and ensuring each item is both delicious and beautifully presented.
The Entremétier, also known as the Vegetable Chef, is primarily responsible for preparing vegetable dishes, soups, and egg-based recipes within a professional kitchen.
A Kitchen Porter plays a crucial role in maintaining the cleanliness and operational efficiency of a kitchen.
The Garde Manger, also known as the Pantry Chef, is responsible for preparing cold dishes such as hors d'oeuvres, salads, charcuterie boards, caviars, and pâtés.
An Aboyeur, also known as an Expediter, plays a crucial role in a busy kitchen by acting as the communication link between kitchen staff and the front of the house.