How to Create a 5-Day Commis Chef Onboarding Training Plan
Key Takeaways
- Day 1: Kitchen Orientation and Basic Skills – Learn kitchen layout, safety protocols, and basic culinary skills. Understand role expectations and kitchen hierarchy.
- Day 2: Prep Work and Mise en Place – Master food preparation techniques, ingredient handling, and organization. Focus on accuracy and efficiency in prep work.
- Day 3: Station Rotation and Basic Service – Experience different kitchen stations, learn service flow, and understand coordination during service periods.
- Day 4: Recipe Execution and Quality Standards – Execute recipes accurately, maintain quality standards, and develop consistency in food preparation.
- Day 5: Service Efficiency and Professional Development – Demonstrate independence, handle service pressure, and undergo final assessment for commis chef readiness.
Article Content
Day 1: Kitchen Orientation and Basic Skills
The first day focuses on creating a solid foundation by familiarising your new commis chef with the kitchen environment, safety protocols, and fundamental culinary skills.
This orientation day ensures your new commis chef understands kitchen operations, feels comfortable in the environment, and begins building essential skills that underpin all future training.
Kitchen Orientation and Safety
Why it's essential: A commis chef must understand kitchen layout, safety protocols, and hygiene standards before handling any food preparation. Safety awareness prevents accidents and ensures food safety compliance.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Kitchen Tour | Walk through each station, storage areas, walk-ins, and preparation zones | Highlight traffic patterns and workflow between areas |
| Safety Protocols | Demonstrate fire safety equipment, first aid locations, emergency procedures, and accident reporting | Have them locate all safety equipment independently |
| Hygiene Standards | Review handwashing procedures, glove usage, uniform requirements, and cross-contamination prevention | Observe proper handwashing technique demonstration |
| Equipment Introduction | Show location and proper handling of key equipment (ovens, ranges, mixers, slicers) | Focus on safety features and basic operation only |
Essential Equipment and Tool Familiarisation
Proper tool handling forms the foundation of efficient kitchen work.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Knife Kit Introduction | Review each knife type, proper grip, and basic maintenance | Demonstrate whetstone sharpening and honing rod use |
| Small Equipment Handling | Introduce mandolins, food processors, thermometers, and measuring tools | Emphasise safety precautions for each tool |
| Kitchen Machinery | Show proper operation of mixers, blenders, and other common equipment | Supervise first-time operation of each machine |
| Storage Systems | Explain ingredient storage locations, labelling protocols, and rotation systems | Test understanding with practical examples |
Fundamental Knife Skills and Techniques
Building confidence with knife skills is crucial for commis chef development.
Training focus:
- •Proper knife grip and cutting board positioning
- •Basic cutting techniques: dice, julienne, brunoise, chiffonade
- •Vegetable preparation: onions, carrots, celery, garlic, herbs
- •Safe knife handling, cleaning, and storage practices
Basic Cooking Methods Introduction
Introduce fundamental cooking techniques that form the basis of culinary work.
Training focus:
- •Dry heat methods: sautéing, pan-frying basics
- •Moist heat methods: boiling, simmering, blanching
- •Temperature control and heat management
- •Recognising visual cues for doneness
Day 1 Assessment Questions:
- •Can they identify key areas of the kitchen and explain basic workflow?
- •Have they demonstrated proper knife handling and basic cutting techniques?
- •Do they understand and follow basic safety and hygiene protocols?
- •Can they explain the difference between key cooking methods?
Day 1 Success Indicators:
- •Demonstrates comfort navigating the kitchen environment
- •Shows proper knife grip and basic cutting techniques
- •Follows hygiene protocols without prompting
- •Asks relevant questions about techniques and processes
Day 2: Prep Work and Mise en Place
Day two focuses on developing efficient prep skills and understanding the importance of mise en place – the foundation of kitchen organisation and successful service.
This prep-focused day ensures your commis chef learns systematic approaches to ingredient preparation, organisation, and the critical prep work that supports service execution.
Mise en Place Principles
Why it's essential: Proper mise en place is the cornerstone of kitchen efficiency. A commis chef must understand that preparation and organisation before service directly impacts execution quality and speed.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Mise en Place Philosophy | Explain the concept and importance of "everything in its place" | Connect organisation to service success |
| Station Setup | Demonstrate proper arrangement of tools, ingredients, and equipment | Show examples of well-organised vs. poorly organised stations |
| Container Selection | Show appropriate containers for different ingredients and quantities | Explain considerations for space efficiency and food safety |
| Prep Lists | Teach how to read, prioritise, and execute prep lists | Have them create their own basic prep list for a simple dish |
Recipe Reading and Following
Developing recipe literacy and execution skills is fundamental for a commis chef.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Recipe Terminology | Review common culinary terms, abbreviations, and techniques mentioned in recipes | Create a terminology reference sheet for their use |
| Measurement Systems | Practice using scales, measuring cups, and volume conversions | Emphasise precision and consistency |
| Scaling Recipes | Demonstrate how to scale recipes up or down for different production needs | Practice with simple mathematical examples |
| Recipe Execution | Guide through complete execution of 2-3 basic recipes | Observe ability to follow sequential instructions |
Ingredient Preparation Techniques
Build proficiency in preparing ingredients across different categories.
Training focus:
- •Vegetable preparation: peeling, trimming, cutting, portioning
- •Protein handling: basic butchery, portioning, marinating
- •Starch preparation: rice, potatoes, pasta handling
- •Herb handling: washing, drying, storing, and basic preparations
Organisation Systems and Efficiency
Teach systems that improve kitchen workflow and personal efficiency.
Training focus:
- •Container labelling and dating protocols
- •FIFO (First In, First Out) stock rotation
- •Work area organisation during active preparation
- •Cleaning as you go principles and practices
Day 2 Assessment Questions:
- •Can they set up a basic mise en place for assigned preparations?
- •Do they understand and follow recipe instructions accurately?
- •Have they demonstrated proper ingredient handling across categories?
- •Are they maintaining cleanliness during preparation tasks?
Day 2 Success Indicators:
- •Organises workspace efficiently before beginning tasks
- •Follows recipes with minimal guidance
- •Demonstrates consistent cutting techniques across ingredients
- •Maintains clean work area throughout preparation
Day 3: Station Rotation and Basic Service
Day three introduces your commis chef to different kitchen stations and their first experience of service preparation and execution.
This station-focused day ensures your commis chef understands how different sections function, begins to develop timing awareness, and experiences the pressure and pace of actual service.
Station Rotation Introduction
Why it's essential: A commis chef must understand how each station operates to provide effective support across the kitchen. Station rotation builds versatility and comprehensive kitchen knowledge.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Station Overview | Explain the function, equipment, and key preparations of each main station | Connect how stations interact during service |
| Cold Station Basics | Introduce salad preparation, cold appetisers, and garnish preparation | Focus on speed, freshness, and presentation |
| Hot Line Fundamentals | Show basic cooking positions, equipment usage, and timing considerations | Emphasise heat management and multitasking |
| Pastry Introduction | Demonstrate basic dessert preparation, plating, and storage | Focus on precision and presentation details |
Pre-Service Preparation
Teach the critical relationship between pre-service preparation and successful service execution.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Service Prep Lists | Review station-specific service preparation requirements | Explain how prep timing affects service readiness |
| Hot Line Setup | Demonstrate proper arrangement of mise en place on the line | Show efficient container placement for speed during service |
| Par Level Preparation | Explain how to calculate and prepare appropriate quantities | Discuss consequences of under or over-preparing |
| Quality Checks | Show pre-service quality control checks for prepared items | Emphasise consistency standards |
Basic Service Participation
Introduce actual service participation with appropriate support.
Training focus:
- •Shadowing experienced station chefs during slower service periods
- •Assisting with basic cooking tasks under supervision
- •Learning plate assembly and garnishing techniques
- •Understanding ticket flow and priority systems
Kitchen Communication During Service
Develop understanding of crucial kitchen communication during active service.
Training focus:
- •Common kitchen terminology and call-outs
- •Timing communication between stations
- •Responding to chef requests and timing calls
- •Non-verbal communication cues and signals
Day 3 Assessment Questions:
- •Can they identify and explain the function of each main station?
- •Have they demonstrated ability to assist effectively at at least one station?
- •Do they understand service preparation requirements and timing?
- •Are they responding appropriately to communication during service?
Day 3 Success Indicators:
- •Shows understanding of station relationships and workflows
- •Prepares assigned mise en place correctly for service
- •Demonstrates awareness of timing and urgency during service
- •Communicates clearly and responds promptly to requests
Day 4: Recipe Execution and Quality Standards
Day four focuses on developing recipe execution skills, understanding quality standards, and building greater independence in preparation tasks.
This execution-focused day ensures your commis chef can reliably produce dishes to specification, recognise quality indicators, and work with increasing autonomy.
Recipe Mastery and Execution
Why it's essential: A commis chef must be able to consistently execute recipes to standard. Recipe mastery builds confidence and reliability while ensuring consistent guest experiences.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Recipe Analysis | Teach how to break down recipes into component tasks and techniques | Practice identifying critical steps and potential challenges |
| Timing Management | Demonstrate how to manage multiple recipe components simultaneously | Focus on how to sequence preparation for efficiency |
| Taste Development | Guide through tasting throughout cooking process and final adjustments | Develop palate awareness and seasoning confidence |
| Troubleshooting | Show common recipe issues and how to correct them | Practice problem-solving for over-reduction, over-seasoning, etc. |
Plating Techniques and Presentation
Develop understanding of how presentation affects guest perception and experience.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Plating Fundamentals | Demonstrate basic plating principles: height, focal points, spacing | Practice recreating standard plating designs |
| Garnish Application | Show proper garnish preparation, storage, and application | Focus on relevance, restraint, and purpose |
| Plate Selection | Explain how to choose appropriate plates for different dishes | Discuss temperature considerations and practicality |
| Consistency Practice | Have them plate the same dish multiple times to develop consistency | Compare results and discuss improvements |
Quality Control Awareness
Build the critical skill of quality assessment across different preparations.
Training focus:
- •Visual indicators of quality and doneness
- •Texture evaluation techniques for different foods
- •Flavour balance assessment and adjustment
- •Temperature and holding time considerations
Increasing Independence
Gradually build confidence through increasingly independent work.
Training focus:
- •Completing assigned recipes with minimal supervision
- •Making appropriate decisions about timing and execution
- •Seeking feedback at appropriate intervals
- •Self-assessing work against established standards
Day 4 Assessment Questions:
- •Can they execute assigned recipes consistently without constant supervision?
- •Do they demonstrate understanding of plating standards and presentation?
- •Are they able to identify quality issues and propose solutions?
- •Have they shown increasing confidence and independence in their work?
Day 4 Success Indicators:
- •Completes recipes with minimal guidance and consistent results
- •Plates dishes according to established standards
- •Identifies and corrects quality issues before presenting work
- •Shows initiative in preparation and problem-solving
Day 5: Service Efficiency and Professional Development
The final day focuses on building service efficiency, multitasking abilities, and establishing a framework for ongoing professional development.
This future-focused day ensures your commis chef can work effectively during service periods and understands their path for growth and advancement in the kitchen.
Service Speed and Efficiency
Why it's essential: A commis chef must develop speed without sacrificing quality. Efficiency during service directly impacts guest experience and kitchen operations.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Movement Economy | Demonstrate efficient kitchen movement and task sequencing | Observe and provide feedback on unnecessary movements |
| Speed Techniques | Show shortcuts and efficiency techniques for common tasks | Focus on maintaining quality while increasing pace |
| Multitasking Practice | Set up controlled scenarios requiring attention to multiple items | Gradually increase complexity of simultaneous tasks |
| Recovery Techniques | Teach how to recover and reprioritise when falling behind | Practice "in the weeds" scenarios and solutions |
Full Service Participation
Integrate the commis chef more fully into actual service operations.
Key activities:
| Element | Instructions | Notes |
|---|---|---|
| Station Assignment | Assign to a specific station with appropriate support | Choose station based on demonstrated strengths |
| Ticket Reading | Teach how to read and respond to incoming orders | Practice prioritising multiple tickets |
| Service Communication | Reinforce proper communication during high-pressure periods | Provide immediate feedback on communication effectiveness |
| Post-Service Evaluation | Conduct detailed review of service performance | Highlight successes and specific improvement areas |
Feedback and Performance Review
Establish a framework for ongoing performance assessment and improvement.
Training focus:
- •Receiving constructive criticism professionally
- •Self-assessment of strengths and development areas
- •Specific improvement goals and timelines
- •Expectations for ongoing performance and growth
Professional Development Planning
Create a roadmap for continued skill development and career progression.
Training focus:
- •Skill development priorities for coming weeks
- •Learning resources and references for self-study
- •Mentorship connections within the kitchen team
- •Long-term career path possibilities and requirements
Day 5 Assessment Questions:
- •Can they work effectively at an assigned station during actual service?
- •Do they demonstrate appropriate speed and quality balance?
- •Are they receptive to feedback and able to implement corrections?
- •Have they shown understanding of their development path forward?
Day 5 Success Indicators:
- •Works efficiently during service with appropriate urgency
- •Maintains quality standards while increasing speed
- •Responds positively to feedback and makes adjustments
- •Shows enthusiasm for continued learning and development
Commis Chef Training Plan: Must-Haves vs. Nice-to-Haves
Must-Have Elements:
- •Safety and Hygiene Training: Food safety, kitchen safety, and proper hygiene protocols are non-negotiable foundations.
- •Knife Skills Development: Basic cutting techniques must be mastered before advancing to more complex tasks.
- •Mise en Place Discipline: Organisational skills and preparation systems are essential for success.
- •Recipe Following Ability: The capacity to accurately follow and execute recipes is fundamental.
- •Station Awareness: Understanding how different stations function and interact is critical.
- •Communication Skills: Clear, concise kitchen communication during service is essential.
- •Quality Awareness: The ability to recognise and maintain quality standards is required.
- •Feedback Receptiveness: Willingness to receive and implement corrections is necessary for growth.
Nice-to-Have Elements:
- •Advanced Culinary Techniques: While beneficial, specialized techniques can be developed over time.
- •Menu Development Input: Contribution to menu ideas can come after mastering execution of existing menu.
- •Cross-Training in Pastry: While valuable, this can be addressed after establishing solid culinary foundations.
- •Advanced Plating Design: Creative plating can be developed after mastering basic presentation standards.
- •Inventory Management: Full inventory responsibilities can be introduced gradually after basic training.
- •Costing Knowledge: Understanding food costs is important but can be built upon after operational proficiency.
- •Leadership Skills: Supervising others is not an immediate requirement for a commis chef.
- •Specialised Dietary Knowledge: Advanced understanding of allergies and special diets can be developed progressively.
Adapting the Commis Chef Training Plan
Every kitchen has unique needs, and your training plan should reflect your specific operation. Consider these adaptation points:
Menu Complexity Considerations:
- •For complex menus, extend recipe training time and reduce initial service expectations
- •For simpler menus, accelerate to more advanced techniques and station rotation
Kitchen Size Adjustments:
- •In smaller kitchens, focus on versatility across fewer stations
- •In larger brigades, extend station rotation to ensure comprehensive exposure
Service Style Modifications:
- •Fine dining operations should emphasise precision and presentation detail
- •High-volume operations should prioritise speed and consistency techniques
Team Integration Factors:
- •Consider existing team strengths and weaknesses when assigning mentors
- •Adjust communication training based on established kitchen culture
Remember that this five-day plan provides a foundation, but true proficiency develops over weeks and months of practical application. Regular check-ins, continuing education, and progressive responsibility increases should follow this initial onboarding period.