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Commis Chef

Prepare for a culinary career by working as a Junior Chef in a commercial kitchen.

What's it like to be a Commis Chef?

Commis Chef work under the supervision of a Head Chef or Chef de Partie as a junior member of the kitchen staff. Commis Chefs are considered trainees, and learn how a commercial kitchen or particular kitchen station operates. They are often still undertaking, or have recently completed, formal training.

Tasks and duties

  • Follow the directions of a more senior Chef to measure and prepare ingredients.
  • Keep all work areas clean and hygienic.
  • Contribute to food cost control.
  • Handle deliveries and stock rotation.

What can I earn as a Commis Chef?

All
NSW
VIC
WA
QLD
TAS
SA
NT
ACT
The most common salary for a Commis Chef is between $50k and $60k
Source: SEEK job ads

How to become a Commis Chef

SEEK Learning
There are no required qualifications to become a Commis Chef, but it’s common for people to complete an apprenticeship and gain a vocational qualification such as a Certificate III in Commercial Cookery (SIT30816).
  1. Think about kind of restaurant you’d like to work in and type of cuisine you’d like to cook. Training as a Commis Chef is all about on-the-job training. You’ll learn about ingredients, techniques, kitchen management, service standards and food hygiene.
  2. Absorb all the knowledge you can. When starting out as a Commis Chef you’ll have the opportunity to learn a range of skills and techniques that will prepare you to work towards becoming a Chef de Partie, Sous Chef, and Head chef.
  3. There are no required qualifications to become a Chef, but it’s common for Chefs to complete an apprenticeship and gain a vocational qualification such as a Certificate III in Commercial Cookery (SIT30816).

Explore commercial cookery qualifications

Find a vocational course in commercial cookery with a TAFE or registered training organisation.

20 institutions offering this qualification
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Source: SEEK job ads and SEEK Profile data

What skills are employers looking for?

Employers want:

  • Self motivation
  • Communication skills
  • Safe food handling certificate
  • Team work
  • Willingness to learn

Shortlisted applicants:

  • Team work
  • Customer centricity
  • Responsible service of alcohol licence
  • First aid certification
  • Ms office proficiency
Source: SEEK job ads and SEEK Profile data

How do Commis Chefs rate their role?

Latest reviews from 24 Commis Chefs surveyed on SEEK

Work-life balance
3.4
Job satisfaction
4.1
Career progression opportunities
4.2
Job security
4.0
Pay / Salary
3.3
Variety of work
4.3

Latest reviews

All
Positive
Negative
Oct 2018
Reviewer's Qualification
Certificate III in Commercial Cookery
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
Commis Chef
The good things
I retrained after working in Sales. Being a Commis Chef is not for the faint hearted, however it is probably the best job I’ve ever had. Rewarding and great colleagues.
The challenges
Research what your cooking in advance, don’t be afraid of criticism and don’t be afraid to ask questions
Oct 2018
Reviewer's Qualification
Diploma of Food Science and Technology
Experience
10+ years
Organisation size
Medium (20-199 employees)
Specialisation
Fine dining
The good things
The job security is great, every city in every corner of the entire world is looking for chefs, and as an Australian you will be looked at favourably.
The challenges
Constantly telling your family and friends that you will be missing yet another function, birthday, Easter and Christmas and promise that you will make it up to them next time. Even though you know in...
Oct 2018
Reviewer's Qualification
Bachelor of Arts
Experience
5 – 9 years
Organisation size
Medium (20-199 employees)
Specialisation
Breakfast
The good things
Good thing about being a commis is you have a balanced work life . You can show your creativity and can be working at your own phase
The challenges
Challenge is how to work on your own and achieve your daily goal.
Oct 2018
Reviewer's Qualification
Bachelor of Communication
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
Hospitality
The good things
The commis chef role is the best position for anyone willing to become a proficient chef because it gives the chance learn, to apply and further the cooking skills and ultimately to progress in this c...
The challenges
The challenges are multiple: it is required to be fast and efficient at all the times while being multi-task oriented; it needed to be able to work and perform under pressure while maintaining the qua...
Oct 2018
Reviewer's Qualification
Certificate III in Hospitality
Experience
1 – 4 years
Organisation size
Large (200+ employees)
Specialisation
Cold larder & Pastry
The good things
Learning how to work in a stressful environment, time management and ability to keep an area clean, tidy and organised are skills that are improved everyday you work. Something new is learned everyday...
The challenges
Long hours and not being able to have a life outside of work- your work is your social life mostly. Dealing with people who don’t like to be told they are wrong and going long periods of time without...
Oct 2018
Reviewer's Qualification
Deploma
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
Specialisation
Hospitality
The good things
You can cook most kind of foods on the menu of the restaurant, also head chef, souf chefs are willing to teaching you how to cook properly, nicely. As long as you can endure your hard working, it woul...
The challenges
You must do hard work. Otherwise it's extremely hard to improve yourself, show your ability.
Oct 2018
Reviewer's Qualification
Certificate III in Hospitality (Commercial Cookery)
Experience
5 – 9 years
Organisation size
Small (1-19 employees)
Specialisation
Pastry chef
The good things
Can get good experience to work in every position
The challenges
Good
Oct 2018
Reviewer's Qualification
Certificate III in Hospitality
Experience
5 – 9 years
Organisation size
Small (1-19 employees)
Specialisation
Chef
The good things
Must have passion for cooking
The challenges
Long hours
Oct 2018
Reviewer's Qualification
Certificate III in Hospitality
Experience
1 – 4 years
Organisation size
Medium (20-199 employees)
The good things
You learn a lot about commercial cooking, and if that is what you’re passionate about you can usually move up if you are ready to work very hard and have lots of responsibility for comparitavily small...
The challenges
it is very challenging as you have to take below average pay, be taken advantage of in many ways and you cannot usually take holidays, sick days or leave as usually there is no one to cover for you. M...
Oct 2018
Reviewer's Qualification
Certificate III in Commercial Cookery
Experience
1 – 4 years
Organisation size
Large (200+ employees)
Specialisation
Fine dinning, functions and prep kitchen
The good things
Everyone enjoys cooking and has probably thought of becoming a chef but I think you have to be passionate about food, be driven to experiment and to create to become a chef. To be honest , reality i...
The challenges
Challenging are in anyway work force. Kitchen is no except. As a chef you have so much to consider such as health regulations, dietary needs, allergies, learning and experiments . It’s a big challenge...
Source: SEEK Role Reviews

Working hours for Commis Chefs

Overtime
Weekends
Shift work
Late nights
Often
Sometimes
Never
Source: SEEK Role Reviews from 24 Commis Chefs

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