What's it like to work as a commis chef?

I’m considering pursuing a culinary career right after high school and was wondering what the job description of a commis chef is like. What kind of tasks do they typically handle, and what skills should I focus on developing?

As a commis chef, you'd be starting on the basic level in the kitchen, usually under the supervision and guidance of a chef de partie. This role is often considered an entry-level position within a kitchen, and it's a great place for aspiring chefs to get their first professional experience.

Your tasks would typically include food preparation and basic cooking under a chef's control. You might assist in chopping vegetables, peeling potatoes, preparing salads, or other minor tasks. Additionally, you could also be asked to clean kitchen areas and perform sanitation duties. It's certainly a hands-on role where you'll be getting your knife skills sharp—quite literally!

As for the skills, several crucial ones can benefit you in this role. Culinary knowledge, though you'll be learning on the job, is certainly beneficial. Attention to detail is key in preparing dishes correctly and keeping up strict hygiene standards. Moreover, since the kitchen environment can often be fast-paced, being able to work quickly and efficiently is also important.

To handle the pressure and the physically demanding nature of the job, physical stamina, and stress management would be beneficial. You should also have excellent teamwork abilities as you will often work with other kitchen staff to ensure smooth operations.

Lastly, you should possess a passion for food and cooking. While it's a challenging role, being enthusiastic about your work can make it all worth it! In this role, every day can be a learning opportunity, and while it can be tough, it's a proven stepping stone to more advanced culinary roles.