Every great kitchen career starts with the first knife and the first chopping board. Starting as a kitchen helper, kitchen all-rounder or commis chef (commis de cuisine) teaches you the basics everything else is built on. The good news: newcomers are always in demand in German hospitality, even without long experience.
What is mise en place?
Mise en place means “everything in its place”. Before service starts, vegetables are cut, sauces prepared, meat and fish portioned and all ingredients neatly set out in gastronorm containers. Good mise en place decides whether service runs calmly and quickly – and this is where kitchen helpers and commis chefs make the biggest contribution.
Typical duties
- Washing, peeling and cutting vegetables, fruit and herbs
- Preparing side dishes, salads and simple dishes
- Supporting the cooks during service
- Receiving and storing deliveries and checking use-by dates
- Cleaning work surfaces, equipment and cold rooms according to the hygiene plan
- Helping at the dishwasher when needed
What is expected?
For a kitchen helper position you usually do not need formal training. Reliability, punctuality, cleanliness and a willingness to learn quickly are what count. As a commis chef you should have started or completed chef training or have some kitchen experience. Either way, people who think ahead and get stuck in are quickly valued.
German is helpful, but many kitchens are multilingual. Italian helps in Italian restaurants and English is often used in international hotels. You will pick up the key German kitchen words naturally in your first weeks.
Working hours and conditions
Hospitality work often happens in the evenings, at weekends and on public holidays. In return many businesses pay supplements, give days off during the week and provide staff meals. Some employers offer accommodation to staff coming from abroad. The statutory minimum wage applies, and many businesses pay more, especially if you already have experience.
How to move up from your first job
- Watch and ask: look over the cooks’ shoulders and ask about techniques.
- Practise knife skills: clean, fast cutting is the most important foundation.
- Learn the stations: ask to work on different sections.
- Get qualified: with experience you can train as a chef in Germany or have your foreign qualification recognised.
Many of today’s head chefs started exactly this way: kitchen helper, then commis, demi chef and chef de partie. With hard work, promotion is possible within a few years.
Entry-level jobs with AS-Gastro-Consult
AS-Gastro-Consult places kitchen helpers, all-rounders and commis chefs with reputable restaurants and hotels across Germany. We explain the working conditions in advance, help with accommodation questions and remain your contact after you start.
See our current job offers or message us on WhatsApp: +49 163 501 95 12.
