What does a Commis Chef do overseas?
Supports the kitchen brigade with preparation and basic cooking under a senior chef.
Typical responsibilities
- Prepare ingredients: wash, peel, cut and portion
- Cook simple dishes to recipe and standard
- Follow food safety and hygiene practice
- Keep the section clean and organised
- Assist with stock rotation and deliveries
What employers usually look for
- Basic cooking skills
- Understands kitchen hygiene
- Able to work under pressure in a team
Typical experience
0-2 years in a professional kitchen
Helpful extras
- Culinary diploma or training
- Experience in a large hotel or restaurant kitchen
Physical demands
Long hours standing in hot kitchen conditions.
Licences and certification
Check destination requirements for any licence, trade test or medical clearance.
A typical day
You prepare vegetables, meat or fish, make basic sauces and help the chef de partie during service. You learn recipes, keep your area clean and store food correctly, and you ask when you are not sure.
Questions you may be asked
Employers and recruiters often ask questions like these. There is no single right answer: be honest, give a real example from your own work and say plainly when you have not done something yet.
- Why is it important to keep raw and cooked food apart?
- How do you keep a knife sharp and safe?
- What do you do if you are not sure how to prepare something?
Staying safe on the job
Wash hands often, cut safely, use the right chopping boards and follow the kitchen's allergen rules.
Where this role can lead
Commis chefs can progress to chef de partie as their skills grow.
How EMIGRATLY works with this role
This page describes the role in general. Duties, pay and requirements are set by each employer and differ between destinations. EMIGRATLY is not a job board: after you register, a dedicated specialist reviews your profile and matches you against the exclusive employer contracts we hold, including ones that are not listed publicly.