Commis chef is a junior job in the catering profession, which involves learning from and assisting the senior staff in the kitchen.
There are no specific educational qualifications needed for this entry level role, but some employers prefer candidates who have an NVQ level 1 in food production and cookery, or a diploma in hospitality and catering. Whether or not applicants have certificates, restaurants, hotels and commercial caterers will look for a demonstrable interest in cooking and a willingness to work hard.
Starting salaries for commis chefs are usually around the £12,000 mark, but this can rise to around £18,000 after two or three years in the job. For most people the role is not about the money, but the training and long term employment opportunities it will lead to.
A commis chef will learn all about hygiene, how to cope with a high pressure environment and the skills needed to work in a variety of sections in the kitchen. After a few years in the role, staff can progress to better paid chef de partie or sous chef positions.
While most people start as an apprentice or trainee, there is demand for commis chefs with some experience, as not all employers have the time and resources to train staff from scratch. Commercial kitchens often also have temporary roles for commis chefs as holiday cover or to cope with busy periods, and can hire them via specialist catering recruitment agencies.