Start As A Commis Chef, End Among The Stars

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Posted on April 2, 2014 by in: Professional Chef | Post Comment

Anthony Bourdain, Bobby Flay, and Jamie Oliver – the television chefs of our time are more popular than their pre-TV forerunners could ever have dreamed of becoming. Of course, the vast majority of chefs do not spend 80% of their time on television or writing books. To be quite honest, once someone has attended culinary arts school and obtained a qualification as a professional chef, his or her first job is normally to start at the bottom – as commis chef. In this article we will briefly examine what a job as a commis chef entails.

A chef fresh from culinary school will usually be rotated though the kitchen’s different sections to learn what they are all about. These include sauces, pastries, fish, meat and vegetables.

A novice chef will most likely be assigned to one or more of the following tasks: 

  • Ensuring safety, health and good hygiene in the kitchen.
  • Helping to prepare ingredients for the cookery team.
  • Measuring portion sizes and dish ingredients.
  • Assisting with stock deliveries.

This means really starting right at the bottom of the ladder; however, chefs who are good learners will progress up the ranks quite quickly.

Work Environment 

Kitchens are a great example of a work environment where teamwork is of the utmost importance. The whole team has to work together to ensure that the end quality of the food is great and that meals are kept hot and delivered on time. Banter and friendship is part of the game, as is being shouted at quite regularly by head chefs working under tremendous pressure.

Earnings Potential

Since this is an entry-level position, a commis chef does not earn a fortune: expect to earn in the region of $20,000 to $25,000 per year. How long someone stays in this position depends on how quickly he or she can acquire the necessary skills to advance. The pay rate for more senior positions is substantially higher, with the sky quite literally being the limit. According to the Bureau of Labor Statistics, the median annual salary for chefs and head cooks was around $42,480 in May 2012, with the top 10% earning more than $74,120 per year.