Commis

The commis is the entry position in a kitchen brigade, generally occupied by young graduates or apprentices. The commis assists the chef de partie in preparations, cuts, cleaning and simple plating. Usual duration of the commis position is one to three years, during which the young cook ideally crosses several stations (fish, meat, garde-manger, pastry) to acquire a complete vision of the kitchen. In a three star kitchen, a commis can be paid at the increased minimum wage and fed, with long hours (12 to 16 hours per day) typical of the sector (Source: French HCR collective agreement, 2026).