A commis is an entry level position in the culinary industry. It is basically an apprenticeship position.

 You will have to do this at some point if you ever plan to run your own kitchen. For this, you will have to work under the line cook.

 In this position, you will be learning how to work effectively in a kitchen environment.  You will also be learning how to prep, using your knife, and how to present a plate properly.

 In addition, you will learn exactly how stressful working in a kitchen will be.

Every person that wants to be a head chef of some sort will be required to give the commis position a try for at least a year.

 At least 72% of employees are looking for chefs that have apprenticeship experience. In some states, you are required to do at least a year as a commis before you can get your certification. This is true particularly if you are interested in specializing.

Most employers believe that you just can’t beat the experience you can receive during an apprenticeship. Many employers will not hire you without it.

 If your business sense is good you will realize that time is money to an employer. It is rare that they have the time to train a new employee to run a kitchen. And often times, they simply won’t.

 Some commis positions are paid training opportunities, which is nice. Many of the commis positions that you will receive do not pay you; especially if it a course requirement.

 To find one that pays, you will simply have to speak to your course manager and see if there are any paid apprenticeships available in your community. Be prepared to hear a no.

 

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