A commis chef is a junior cook who works under the direction of a chef de partie or other senior kitchen staff while developing professional culinary skills. In a classical kitchen brigade, the commis supports a specific station and carries out preparation and service tasks appropriate to their experience.
The commis is generally a junior member of a station team. A chef de partie leads the station, while a commis assists with preparation and service and learns the techniques required for more responsibility. The exact hierarchy varies by restaurant size and organization.
A commis chef works under supervision and is developing core skills. A chef de partie is responsible for running a particular station, maintaining standards and coordinating the work assigned to that section.
Example: a commis on the garde-manger station may prepare salad ingredients, portion cold appetizers and assist the chef de partie during service.
Chef’s tip: Give commis chefs clear prep lists, demonstrated standards and regular feedback. Training should build knife skills, organization, food safety and the ability to work calmly during service.
Key distinction: Commis chef describes a junior kitchen role, not a specific station or a formal qualification.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
