A young or inexperienced chef, especially one in their first or second year of apprenticeship in a professional kitchen.
From French commis, meaning 'subordinate' or 'junior,' derived from Latin commissus 'entrusted.' The culinary usage became standard in French cuisine and was adopted into English.
A commis in a Michelin-starred kitchen might start by just prepping vegetables, but their job is crucial—consistency in knife cuts and ingredient preparation sets the foundation for everything a restaurant serves.
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