Commis cook — kitchen support
The commis cook (kitchen helper) is the entry point into the kitchen: mise en place, ingredient prep, vegetable cleaning, supervised cutting, support for the chef de partie. Frees the cooks from repetitive tasks so they can focus on cooking. Entry-level role, no prior experience required. For permanent restaurant roles, employers recruit directly through the PHE platform.
What a commis cook does
Direct assistance to the cooks on stations. Difference from a full cook: the commis doesn't build the dish alone — they prep ingredients and keep the station flowing. After 6–12 months, many commis cooks progress to a full cook role on their own station.
- Mise en place
- Pre-service kitchen prep: containers per station, pre-portioned ingredients, tools within reach.
- Vegetable cleaning and cutting
- Washing, cleaning, cutting in requested shapes (julienne, brunoise, mirepoix). Supervised when learning new techniques.
- Pulling orders from the fridge
- Resupplies stations with cold ingredients in real time during service.
- Station support
- Direct support for the chef de partie: cooling stocks, simple finishes, supervised technical plating.
- On-the-go cleanup
- Surfaces, tools, pans between orders — without interrupting kitchen flow.
How many commis cooks do you need?
Rule of thumb: 1 commis per 3–5 cooks, depending on menu complexity and how improvised the kitchen is (outdoor catering needs more support than a permanent kitchen):
| Context | Cooks in team | Ratio | Commis recommended |
|---|---|---|---|
| Fine-dining restaurant | 6–10 | 1 / 3 | 2–3 commis |
| Casual / bistro restaurant | 3–5 | 1 / 4–5 | 1 commis |
| Event catering (200 guests) | 4–6 | 1 / 3–4 | 1–2 commis |
| Outdoor improvised kitchen | 3–5 | 1 / 2–3 | 2–3 commis |
Commis cook rates 2026
| Type | Junior (0–1 yr) | Mid (1–3 yrs) | Senior |
|---|---|---|---|
| Commis — 8h event | 280–350 RON | 350–450 RON | — |
| Commis — 12h event | 400–500 RON | 500–650 RON | — |
| Permanent commis / monthly gross | 3.000–3.800 RON | 3.800–4.800 RON | — |
Commis is entry / mid role (no senior tier — past 2–3 years of experience, candidates progress into a full cook role on their own station, with rates aligning to the bucatari table). Rates are indicative; PHE configures per client.
Active jobs for cooks helpers (1)
How it works for commis cooks
- 01Request a quote
Send the details: guest count / active tables, kitchen type (catering, restaurant, outdoor), duration, stations covered by the main team.
- 02Receive proposals
Within 24–48h we propose 1–3 commis. For urgent under-48h requests, kitchen helpers is the category with the best fill rate.
- 03Confirm the team
For recurring events or restaurants, we build a relationship with candidates who learn your flow and can grow internally.
- 04Sign and invoice
For events: service contract with PHE invoice + VAT. For permanent roles: the employer recruits directly through the platform.
FAQ — commis cooks
Difference between commis cook and kitchen helper?+
Helper = general support role (dish washing, cleaning, transport), no cooking knowledge required. Commis cook = one notch up, with basic mise en place (cutting vegetables, prepping ingredients). Helpers progress to commis after 6–12 months.
Difference between commis cook and chef de partie?+
Chef de partie is in charge of a specific station (saucier for sauces, garde manger for cold) and builds the dish independently. The commis assists: preps ingredients, keeps the mise en place clean, finishes plating under supervision. Two distinct brigade tiers.
I have no experience — can I be a commis?+
Yes. Commis is the entry-level kitchen role with no prior experience required. We ask for: physical capacity for 8–12h shifts, willingness to learn cutting techniques, attention to hygiene. Registration is free.
Are commis cooks HACCP-certified?+
For permanent restaurant roles, yes — restaurants require HACCP at hire and most candidates earn it in the first 30 days (short course). For one-off events, candidates with HACCP are flagged in the active pool and prioritized for clients who require the certificate.
How many commis for a 300-guest catering kitchen?+
About 2 commis for a 6–8 cook team serving 300 guests. If the kitchen is improvised (outdoor, tent, no large on-site fridge), goes up to 3 — mise en place and resupply are heavier.
Do commis cooks bring their own uniform?+
In principle yes — black trousers, kitchen jacket, apron, closed non-slip shoes. For entry-level candidates without a jacket, we provide one on request (cost recovered from the first events).
Permanent commis placement — how long does it take?+
For permanent restaurant roles, the employer recruits directly through the PHE platform — post the job, receive applications from verified candidates. Typically 1–3 weeks from posting to first interview. Market norms for permanent placement: 1.0–1.5× one month's gross salary.
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