Aide de Cuisine

Aide de cuisine is a French term for a kitchen assistant who supports the cooks and the day-to-day operation of a professional kitchen. The role is usually broad and practical, helping with preparation, organization, cleaning and basic production tasks under the direction of the chef or station leads.

Typical responsibilities

• Wash, peel and prepare vegetables and fruit.
• Portion ingredients and assist with basic mise en place.
• Label, date and store products according to kitchen procedures.
• Keep work areas, tools and equipment clean and organized.
• Assist with receiving, stock rotation and basic inventory tasks.
• Support dishwashing or closing duties when required.

Role in the kitchen team

An aide de cuisine is generally a support position rather than a specialist station role. With training and experience, the employee may progress into a commis or other cook position, depending on the operation’s structure.

Chef’s tip: Give kitchen assistants clear task lists, safe knife and equipment training, and defined standards for labelling, storage and sanitation. Good support work has a direct effect on the efficiency of every station.

Key distinction: Aide de cuisine is a general kitchen-assistant role; a commis is usually a junior cook assigned to a station or production area.