How to Use the Commis Chef Onboarding Template

Why structured commis chef onboarding matters

The commis chef position is where culinary careers begin. It is the first rung on the kitchen brigade ladder, and the habits formed during those opening days shape everything that follows. A commis who learns proper technique, hygiene discipline, and communication skills from day one becomes a reliable contributor to the team. One who is left to figure things out alone picks up bad habits that are hard to break later.

Poor onboarding in this role has a direct cost. Knife injuries, food safety breaches, and wasted ingredients are all more likely when a new commis is thrown into service without structured training. High turnover in junior chef positions is often traced back to a chaotic first week that left the new starter feeling overwhelmed and unsupported.

This template breaks the first week into five themed days, progressing from orientation and basic skills through to independent service participation. Each day includes assessment questions so you can spot knowledge gaps early, and success indicators so both you and your new commis chef know what good performance looks like at each stage.

Day 1: Kitchen Orientation and Basic Skills

Day 1 is about building the foundations. Before your new commis chef picks up a pan, they need to understand the kitchen layout, know the safety rules, and start developing confidence with their knife kit. Get this right and every subsequent day of training flows more smoothly.

Kitchen Orientation and Safety

Why this matters: A commis chef who understands the kitchen layout and safety protocols can focus on learning to cook rather than worrying about where things are or how to stay safe. Safety awareness on day one is both a legal requirement and a practical necessity.

How to deliver this training:

• Walk through each station during a quiet period, explaining what happens at each one and how they connect during service
• Demonstrate fire safety equipment hands-on — show them where extinguishers and blankets are, and how to use them
• Have the new starter practise handwashing technique and explain why cross-contamination prevention matters at every step
• Introduce them to key team members by name and role, explaining how the brigade structure works in your kitchen

Customisation tips:

• In a large hotel kitchen with multiple outlets, focus on the main kitchen on Day 1 and introduce satellite areas later in the week
• Smaller operations can combine this with equipment familiarisation since the walkthrough covers less ground

Essential Equipment and Tool Familiarisation

Why this matters: Proper tool handling forms the foundation of efficient kitchen work. A commis who knows their equipment can work safely and quickly from the start.

How to deliver this training:

• Go through each knife in the kit one by one — explain what each is used for and demonstrate the correct grip
• Show the safety features on every piece of machinery before demonstrating operation — guards, emergency stops, and lockout procedures
• Have the new starter physically locate storage systems for ingredients, showing where dry goods, chilled items, and frozen stock live
• Let them handle each piece of small equipment under supervision before they use it independently

Customisation tips:

• If your kitchen uses specialist equipment (plancha, sous vide baths, induction hobs), add these to the walkthrough
• Adjust the depth of machinery training based on what your commis will actually use day-to-day — not every kitchen uses a dough sheeter

Fundamental Knife Skills and Techniques

Why this matters: Knife skills are the most transferable skill a commis chef will learn. Confidence with a knife affects speed, presentation quality, and safety in every task they will perform.

How to deliver this training:

• Start with grip and board positioning before any cutting — a stable foundation prevents injuries
• Demonstrate each cut (dice, julienne, brunoise, chiffonade) at a slow pace, then have the commis replicate immediately
• Use high-volume vegetables like onions and carrots so they get plenty of repetition without worrying about wasting expensive ingredients
• Provide immediate feedback on technique, correcting hand position and blade angle in real time

Customisation tips:

• Fine dining kitchens should spend more time on precision cuts and uniformity standards
• High-volume operations can prioritise speed over presentation perfection, focusing on consistent sizing for even cooking

Basic Cooking Methods Introduction

Why this matters: Understanding fundamental cooking methods gives your commis the vocabulary and instinct to follow recipes and respond to instructions. Without this grounding, every new dish is a mystery rather than a variation on familiar techniques.

How to deliver this training:

• Demonstrate each method live rather than describing it — show what a proper saute looks like, sounds like, and smells like
• Explain the science briefly: why blanching preserves colour, why simmering is gentler than boiling, why pan temperature matters for searing
• Let the new starter practise each method with simple ingredients, giving feedback on heat control and timing
• Connect each method to dishes on your menu so the commis can see how theory translates to practice

Customisation tips:

• If your menu is heavily focused on one method (grilling, braising, wok cooking), spend extra time on that technique
• Adjust the complexity based on whether your commis has any prior kitchen experience or is completely new to cooking professionally

Assessment Questions

Use these questions to check understanding at the end of Day 1. Have a quick conversation with your new starter — this is not a formal exam, but a chance to identify gaps and reinforce key learning.

How to use these questions effectively:

• Ask in a relaxed setting, ideally while cleaning down at the end of the shift
• Look for practical understanding — "show me how you'd set up your board for dicing onions" is better than "describe the dice cut"
• Note areas where additional support is needed and plan to revisit them on Day 2

Success Indicators

By the end of Day 1, your new commis chef should be demonstrating these behaviours. If any are missing, revisit the relevant training section before moving to Day 2.

Day 1 Notes

Record observations about how Day 1 went — what the new starter picked up quickly, areas needing extra support, and any adjustments to the remaining training days.

Day 2: Prep Work and Mise en Place

Mise en place is the discipline that separates professional kitchens from home cooking. Day 2 is entirely focused on building the preparation and organisation habits that will underpin every service your commis chef works.

Mise en Place Principles

Why this matters: Proper mise en place is the cornerstone of kitchen efficiency. A commis chef who understands that preparation and organisation before service directly affects execution quality and speed will be a more reliable team member from the start.

How to deliver this training:

• Show a well-set-up station alongside a poorly organised one and ask the commis to identify the differences
• Walk through your prep list system: how lists are created, prioritised, and ticked off during the day
• Have the new starter set up a station for a simple task, then give feedback on their arrangement
• Demonstrate container selection — the right size and type for different ingredients, and why this matters for freshness and space

Customisation tips:

• High-volume kitchens should emphasise speed of setup and the importance of having backup mise en place ready
• A la carte operations should focus on portion control and the precision of individual mise en place containers

Recipe Reading and Following

Why this matters: Recipe literacy is fundamental. A commis who can read a recipe accurately, understand the terminology, and execute the steps in order produces consistent results without constant supervision.

How to deliver this training:

• Start by reading a recipe aloud together, pausing to explain any unfamiliar terms or abbreviations
• Practise scaling a recipe up and down using simple maths — this is a skill they will use constantly
• Guide them through the complete execution of two or three basic recipes, stepping back as confidence builds
• Emphasise weighing and measuring accurately, explaining why "a pinch" in professional cooking still means a consistent amount

Customisation tips:

• If your kitchen uses standardised recipe cards, train on your specific format rather than generic recipes
• Kitchens with frequently changing menus should spend extra time on the skills of interpreting new recipes quickly

Ingredient Preparation Techniques

Why this matters: A commis chef handles every category of ingredient — vegetables, proteins, starches, and herbs. Competence across all categories means they can contribute to any prep task the kitchen needs.

How to deliver this training:

• Work through each ingredient category in turn: demonstrate the technique, then have the commis replicate it
• For protein handling, emphasise food safety — separate boards, temperature control, and proper storage after prep
• Show herb preparation techniques that preserve flavour and appearance: washing without bruising, proper chopping versus tearing
• Connect portion sizes to your menu so the commis understands why consistent cuts and weights matter to the dish

Customisation tips:

• Vegetarian or plant-based kitchens can skip protein butchery and spend more time on advanced vegetable techniques
• If your menu uses specific speciality ingredients (sashimi-grade fish, whole animals for butchery), introduce these as awareness items rather than hands-on training on Day 2

Organisation Systems and Efficiency

Why this matters: Good organisation habits prevent waste, maintain food safety, and save time. A commis who labels, dates, and rotates stock properly keeps the whole kitchen running smoothly.

How to deliver this training:

• Walk through your labelling system: what information goes on each label, where labels are stored, and what happens when labels are missing
• Demonstrate FIFO in practice by reorganising a section of the walk-in fridge together
• Show what "clean as you go" looks like during active prep — clearing scraps, wiping surfaces, and washing tools between tasks
• Set up a timed exercise where the commis organises their station while prepping, building the habit of tidying without stopping work

Customisation tips:

• If your kitchen uses colour-coded day dots, train on this specific system
• Operations with multiple shifts should explain the handover expectations for leaving a clean and organised station

Assessment Questions

Check these at the end of Day 2. By now your commis should be able to set up a station and work through a prep list without constant guidance.

How to use these questions effectively:

• Ask the commis to demonstrate rather than describe — have them set up mise en place for a dish while you observe
• Check recipe literacy by handing them an unfamiliar recipe and asking them to talk through the steps
• Note any areas of hesitation for follow-up during Day 3

Success Indicators

By the end of Day 2, your commis chef should be showing these behaviours consistently. If they are still struggling with organisation or recipe following, schedule extra practice time before moving to Day 3.

Day 2 Notes

Record how your commis handled prep training — speed of learning, accuracy with recipes, and any recurring issues with organisation or technique.

Day 3: Station Rotation and Basic Service

Day 3 takes your commis chef out of the prep area and into the working stations. This is where they begin to understand how the kitchen operates as a whole and experience the pace and pressure of service for the first time.

Station Rotation Introduction

Why this matters: A commis chef who understands how each station operates provides effective support across the kitchen. Station rotation builds the versatility and awareness that makes a commis genuinely useful during service.

How to deliver this training:

• Spend time at each main station explaining its function, the equipment used, and the typical preparations that happen there
• Let the commis observe the cold station first — salads and cold appetisers are lower pressure and allow them to absorb the pace
• Move to the hot line and explain the different positions, how they coordinate, and what each person is responsible for
• Give a brief introduction to pastry, even if your commis will not work that section immediately — understanding the full kitchen builds perspective

Customisation tips:

• If your kitchen does not have a dedicated pastry section, replace this with whatever station is most relevant to your operation
• Smaller kitchens with fewer distinct stations can focus on the different tasks within one or two positions rather than physically rotating

Pre-Service Preparation

Why this matters: The link between pre-service preparation and successful service is something experienced chefs take for granted, but new commis chefs need to learn it explicitly. Poor preparation is the most common cause of service problems.

How to deliver this training:

• Walk through a station-specific prep list and show how each item connects to the dishes that will be served
• Demonstrate the layout of mise en place on the hot line — where each container goes and why that position matters for speed
• Explain par levels: how to calculate the right quantities and what happens when you under-prepare or over-prepare
• Run through pre-service quality checks together, showing what to look for in terms of freshness, temperature, and portion accuracy

Customisation tips:

• Busy high-volume operations should emphasise par level calculations and the consequences of running out mid-service
• Fine dining kitchens should focus more on the quality and presentation standards of pre-service mise en place

Basic Service Participation

Why this matters: There is no substitute for actual service experience. Shadowing and assisting during service gives your commis chef an understanding of pace, pressure, and teamwork that classroom training cannot replicate.

How to deliver this training:

• Start by having the commis shadow an experienced chef during a quieter service period
• Gradually introduce simple tasks: finishing garnishes, fetching ingredients, and assembling components
• Show how plates are assembled at the pass and explain the standards for each dish
• Debrief after service to discuss what the commis observed and how they felt about the experience

Customisation tips:

• If your operation has both lunch and dinner services, use the quieter service for first exposure
• Kitchens with a pass system should introduce the commis to pass communication early, even if they are only observing

Kitchen Communication During Service

Why this matters: Service communication is a skill in itself. A commis who can hear, understand, and respond to calls quickly keeps the whole team in rhythm. Poor communication during service causes delays, mistakes, and tension.

How to deliver this training:

• Teach the standard calls used in your kitchen: "Yes, Chef", "Heard", "Behind", "Hot pan", "Coming down"
• Practise timing communication — calling out when dishes are ready, when you need more time, or when something has gone wrong
• Explain non-verbal cues: hand signals used at the pass, the body language that indicates urgency
• Have the commis practise responding to calls during a mock or quiet service before they face a full-pressure evening

Customisation tips:

• Kitchens with a strong brigade culture should emphasise formal call-and-response patterns
• More relaxed operations can focus on clear, direct communication without the traditional formality

Assessment Questions

Day 3 covers a wider range of skills than the first two days. Use these questions to check that your commis is absorbing how the kitchen works as a whole, not just their individual tasks.

How to use these questions effectively:

• Ask the commis to explain how two different stations depend on each other during service
• Check pre-service knowledge by having them set up a section of the line independently
• Test communication by giving instructions during a busy moment and observing how they respond

Success Indicators

By end of Day 3, your commis should be showing awareness beyond their own station. They should be starting to anticipate what the team needs rather than waiting to be told.

Day 3 Notes

Note how your commis handled their first service experience — confidence level, ability to follow the pace, and how well they communicated with the team.

Day 4: Recipe Execution and Quality Standards

Day 4 shifts the focus from learning to doing. Your commis chef should now have enough foundation knowledge to start executing dishes with increasing independence. This day is about building consistency, developing taste, and refining presentation skills.

Recipe Mastery and Execution

Why this matters: A commis chef must be able to consistently execute recipes to the same standard every time. Recipe mastery builds confidence and reliability, and it is what separates a trainee from a contributing team member.

How to deliver this training:

• Break down a recipe together into its component tasks and techniques, identifying the critical steps where mistakes are most likely
• Demonstrate how to manage multiple components simultaneously — timing is one of the hardest skills for new commis chefs
• Guide taste development by having the commis taste at each stage of cooking and describe what they notice
• Show common problems (over-reduction, split sauces, over-seasoning) and how to recover from them

Customisation tips:

• Choose recipes from your actual menu for this training so the commis is building skills they will use immediately
• Adjust the number of recipes based on complexity — two complex dishes may be enough for some menus, while simpler menus allow for more

Plating Techniques and Presentation

Why this matters: Presentation directly affects how guests perceive the food. A commis who can plate cleanly and consistently to your standards adds real value during service.

How to deliver this training:

• Show the principles of plating: height, focal point, spacing, and the use of negative space on the plate
• Demonstrate garnish preparation and application — explain that every element on the plate should have a purpose
• Have the commis plate the same dish five or six times in a row, comparing each attempt and discussing improvements
• Explain plate selection for different dishes and why temperature matters (chilled plates for cold starters, warm plates for hot mains)

Customisation tips:

• Fine dining operations should invest significant time in precision plating and attention to detail
• Casual dining kitchens can focus on speed and consistency over intricate presentation

Quality Control Awareness

Why this matters: The ability to assess quality — and to catch problems before food leaves the kitchen — is what makes a commis chef trustworthy during service. A chef who can self-assess saves time and reduces waste.

How to deliver this training:

• Walk through visual quality indicators for the dishes your commis will be preparing: colour, texture, and portion size
• Demonstrate how to check doneness by touch, sight, and temperature for common proteins and vegetables
• Explain flavour balance: too salty, too acidic, under-seasoned — and how to adjust each
• Discuss holding times and temperature requirements for items that are prepped in advance

Customisation tips:

• If your operation serves a high volume of a specific protein (steaks, fish), spend extra time on doneness testing for that item
• Kitchens with allergen-heavy menus should include cross-contamination checks as part of quality control

Increasing Independence

Why this matters: By Day 4, your commis chef should be starting to work without constant supervision. Gradually increasing independence builds confidence and shows you where gaps remain before they are working a full service alone.

How to deliver this training:

• Assign a complete recipe and step back — observe from a distance rather than standing over them
• Set clear expectations for when to ask for help versus when to make decisions independently
• Encourage self-assessment: after completing a dish, have the commis evaluate their own work before you give feedback
• Discuss what good feedback-seeking looks like — checking in at appropriate moments rather than either constantly asking or never asking

Customisation tips:

• More experienced commis chefs can be given greater independence earlier; complete beginners may need a gentler transition
• If your kitchen is particularly busy, pair the commis with an experienced chef de partie who can supervise while working their own station

Assessment Questions

Day 4 covers the transition from learning to producing. Use these questions to check that your commis can work reliably with less supervision.

How to use these questions effectively:

• Ask the commis to execute a dish from memory while you observe
• Check plating by having them plate against a reference photo and discuss the differences
• Test quality awareness by presenting a dish with a deliberate flaw and asking them to identify it

Success Indicators

By end of Day 4, your commis should be producing dishes that meet your standards with minimal intervention. If they are still relying heavily on guidance, consider extending supported practice before Day 5.

Day 4 Notes

Record how your commis handled the move towards independence. Note their consistency, speed of execution, and ability to self-assess their own work.

Day 5: Service Efficiency and Professional Development

The final day brings everything together. Your commis chef should now be ready to contribute meaningfully during service and have a clear understanding of their development path. Day 5 focuses on speed, service integration, and planning for the weeks ahead.

Service Speed and Efficiency

Why this matters: A commis chef must develop speed without sacrificing quality. Efficiency during service directly affects the guest experience and the workload of every other chef in the kitchen.

How to deliver this training:

• Demonstrate movement economy — the shortest paths between stations, how to carry multiple items safely, and how to sequence tasks to avoid dead time
• Show speed techniques for common tasks: faster peeling, quicker garnishing, more efficient plating movements
• Set up a controlled multitasking exercise where the commis manages two or three items simultaneously
• Teach recovery techniques for when things go wrong mid-service: how to reprioritise, communicate delays, and catch up

Customisation tips:

• High-volume kitchens should push speed training harder, using timed exercises to build pressure tolerance
• Fine dining operations should emphasise that speed never comes at the expense of precision

Full Service Participation

Why this matters: This is where all the training comes together. Full service participation is the real test of whether your commis chef is ready to be a contributing member of the kitchen team.

How to deliver this training:

• Assign the commis to a specific station based on the strengths they have shown during the week
• Walk through ticket reading: how orders come in, how they are called, and how the commis should respond
• Reinforce service communication during the actual service — give real-time feedback when it is safe to do so
• Conduct a thorough post-service evaluation, discussing specific moments from the service

Customisation tips:

• Choose a station that matches the commis's emerging strengths for their first full service
• If the commis is not ready for a full station, have them support a more experienced chef on that section instead

Feedback and Performance Review

Why this matters: Establishing a healthy feedback culture from the start sets the tone for the commis's entire career in your kitchen. Chefs who can receive and act on feedback develop faster than those who cannot.

How to deliver this training:

• Model how to give and receive feedback by discussing specific examples from the week
• Have the commis self-assess their strengths and development areas before you share your own observations
• Set three to five specific improvement goals together, with clear timelines
• Explain how ongoing feedback will work: daily check-ins during the first month, then weekly as confidence builds

Customisation tips:

• Some commis chefs respond better to written feedback they can review later; consider providing a summary document
• If your kitchen has a formal appraisal system, introduce the structure so the commis knows what to expect

Professional Development Planning

Why this matters: Commis chefs who see a clear path to chef de partie and beyond stay longer and work harder. Showing genuine career development opportunities turns a junior role into the start of a culinary career.

How to deliver this training:

• Share real examples of chefs who progressed through your kitchen — ideally people the commis has already met during the week
• Identify specific skills to develop over the coming weeks: perhaps mastering a particular station, learning a new technique, or improving speed
• Point out learning resources: cookbooks in the kitchen, online courses, or industry events they could attend
• Set 30, 60, and 90-day milestones together so the commis has clear targets to work towards

Customisation tips:

• If your organisation offers apprenticeships or formal qualifications, introduce these here
• Smaller kitchens can focus on cross-training opportunities and the chance to take on more responsibility as skills develop

Assessment Questions

These final assessment questions check whether your commis chef is ready for ongoing independent work. Focus on their ability to contribute during service and their attitude towards continued development.

How to use these questions effectively:

• Ask open-ended questions that reveal thinking: "If the head chef asked you to run the cold section solo for a quiet lunch, how would you prepare?"
• Look for evidence of self-awareness about strengths and weaknesses
• Be honest about any areas that still need development and agree a plan for continued support

Success Indicators

These are the markers of a commis chef who is ready to work as a contributing member of the brigade. If all are present, your onboarding has been successful. If any are missing, extend supported working for another few days.

Day 5 Notes

Record your final assessment of the onboarding period. Note strengths, development areas, and any agreed next steps for continued training.

Making the most of this template

Five days is a guideline, not a rigid rule. If your new commis chef works part-time or your kitchen has particularly complex operations, stretch the programme across more shifts so each training day gets full attention. Rushing through knife skills or recipe execution to hit a deadline defeats the purpose.

Use the notes sections at the end of each day to build a record of your commis's development. These notes are valuable for performance reviews, identifying training patterns across multiple new starters, and demonstrating due diligence if a food safety incident occurs.

The assessment questions and success indicators create accountability for both the trainer and the trainee. If a commis is not meeting the success indicators by the end of each day, that is useful information — it might mean the training needs adjusting, the pace needs slowing, or the commis needs additional support in a specific area.

Consider pairing your new commis with an experienced chef de partie who can answer questions and provide day-to-day guidance after formal onboarding ends. The best training programmes do not stop after Day 5; they transition into ongoing mentorship that helps the commis grow into their next role.