Work in hospitality is incredibly varied, whether in hotels, restaurants, bars, or clubs. But wherever you’re working you’re working for customers – aiming to deliver a great service, whether making sure food is served to perfection or taking care of guests’ every need.
Every venue has many jobs and the larger they are often the more complex. There are also groups of companies holding a portfolio of properties, whether similar, like branded restaurants, or unique like boutique hotels. Within that range there are many possible roles and progression routes.
Wherever you start, it’s likely to begin with the basics, learning the essential skills that will set you on your career path, from commis chef to head chef, say. A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.
The main objective of the commis is to learn and understand how to carry out the basic functions in every section of the kitchen. It’s an opportunity to experience, consider and evaluate each section with a view to choosing the area where you feel most inspired.
Your learning journey as a chef will be individual to you, but it’s essential to start with the basics of this role in order to progress to any future career as a senior chef.