Commis
A commis, derived from the French term for "assistant," is a professional kitchen assistant vital to a chef de partie or restaurant's culinary team. This job involves various kitchen duties under the chef's guidance, from preparing ingredients and cooking food to aiding other chefs with clean-up after service. The commis position is pivotal, acting as the first step on the culinary career ladder for many aspiring chefs.
The role of a commis compared to a chef
Many chefs kickstart their careers as commis, gradually advancing through the kitchen's hierarchy. Though a commis does not hold the same high level of responsibility or authority as a chef, their contribution is essential to the kitchen's overall function and the quality of dishes served to guests.
The importance of commis chef in restaurants
The role of a commis is multifaceted, with specialists in areas like pastries (pastry commis) and vegetables and sauces (sauce commis). No matter their specialty, all commis strive to support the chef in upholding the restaurant's standards of excellence in its culinary offerings.
FAQs on commis
How does one become a commis?
Aspiring chefs often enter the commis role through formal culinary education courses or apprenticeships. However, some start in entry-level kitchen positions, where they can gain knowledge and experience on the job and learn food safety standards, cutting techniques, and basic food hygiene practices necessary for a career in a back-of-the-house role at a restaurant.
What is the meaning of commis?
Commis comes from the French term for "assistant cook" or "junior." In the culinary world, a commis is a beginner chef who works under the supervision of a more experienced chef, learning various cooking techniques and kitchen responsibilities.
Can a commis specialize in a particular type of cuisine?
Yes, commis chefs can specialize in certain culinary areas, like pastries, meats, or sauces, that are tailored to their interests and the kitchen's needs.
What are the duties of a commis?
The duties of a commis can include but are not limited to preparing ingredients, assisting with cooking and preparation tasks, maintaining kitchen cleanliness, and learning from senior chefs. The role is designed to offer comprehensive training in all aspects of kitchen work.
What is the difference between a commis and a chef?
The key difference lies in experience and responsibilities. A commis is an entry-level position focused on learning and assisting. At the same time, a chef holds a more senior status, is responsible for creative input, oversees the kitchen's operation, and mentors less experienced staff, including commis chefs.
How LegalZoom supports culinary ventures
LegalZoom provides critical resources for aspiring chefs planning to open their own restaurants. LegalZoom can assist with ensuring your restaurant remains compliant with food safety regulations, employment laws, and business licensing requirements. Additionally, we offer trademark services to protect your unique restaurant concept and business formation services to establish your legal entity, creating a solid foundation for your culinary business.
Whether you're a commis with dreams of opening your establishment or a seasoned chef ready to venture into restaurant ownership, LegalZoom's comprehensive services can help ensure your restaurant operates within legal guidelines, laying the groundwork for lasting success in the culinary industry.