By Onarthok Building Your Culinary Career: From Commis to Executive Chef
Every great chef once stood in the shadows, peeling onions and scrubbing pots. Today, they lead kitchens, design menus, and inspire the next generation. But how did they get there? This is your roadmap to rising from a beginner to a culinary leader.
The journey from commis chef to executive chef requires dedication and continuous learning
1: The Culinary Dream – Where It All Begins
The idea of becoming a renowned chef often starts with a dream: a memory of your grandmother’s cooking, the adrenaline rush of preparing your first dish, or watching a culinary show that left you inspired. But beyond the dream lies a career path paved with discipline, learning, and endless hours of hard work.
A culinary career isn’t just about cooking—it’s about storytelling, precision, and leadership. From the first cut as a Commis Chef to the creative freedom of an Executive Chef, this journey transforms not only your skills but your mindset.
2: Step One – Commis Chef: The Foundation Builder
A Commis Chef is the entry-level position in the professional kitchen. This role is your introduction to the culinary world. Your main job: assist more senior chefs in food preparation, cleaning, organizing ingredients, and executing basic tasks.
Responsibilities:
- Preparing vegetables, sauces, and soups
- Following instructions accurately
- Maintaining cleanliness and safety standards
What You Must Learn:
- Knife skills and cutting techniques
- Kitchen hygiene and food safety regulations
- Punctuality and kitchen discipline
Motivational Insight:
Your attitude matters more than your skill at this stage. Show up early, stay late, and ask questions. Be eager. Be curious. You’re planting the roots of a lifelong journey.
Market Demand:
Hotels and restaurants seek Commis Chefs who are:
- Reliable and eager to learn
- Able to handle pressure
- Quick, clean, and consistent
3: Climbing to Chef de Partie – Master of Your Station
After proving yourself, the next level is Chef de Partie (also known as Line Cook or Station Chef). Here, you become responsible for a specific section of the kitchen—sauces, vegetables, grill, pastry, etc.
Responsibilities:
- Preparing all dishes from your station
- Maintaining quality and presentation
- Training junior staff in your section
What to Improve:
- Time management and multitasking
- Plating skills and portion control
- Ownership of your space
Career Strategy:
- Ask to rotate across stations to learn more
- Start building your own recipe notes
- Create consistency in every plate
Market Insight:
Chefs with strong section control are always needed, especially in busy restaurants and cruise ships.
4: Sous Chef – Becoming the Second-in-Command
The Sous Chef is often called the kitchen’s backbone. You’re the right hand of the Executive Chef, managing the staff, supervising operations, and ensuring smooth service.
Responsibilities:
- Leading the team during shifts
- Inventory management and ordering
- Handling customer feedback and complaints
What You Must Develop:
- Leadership and mentoring skills
- Conflict resolution and decision-making
- Cost control and inventory planning
Motivation:
You’re no longer just cooking; you’re managing people, controlling resources, and solving problems. It’s a true test of leadership.
Industry Tip:
A great Sous Chef is one who keeps the kitchen running even when the Executive Chef is away. That’s the chef people want to promote.
5: Executive Chef – The Visionary Leader
Reaching the position of Executive Chef means you’ve earned your stripes. You’re not only responsible for running the kitchen but for driving the restaurant’s identity and performance.
Core Duties:
- Designing menus and seasonal specials
- Hiring, training, and motivating the kitchen team
- Managing food cost, supplier negotiations, and health regulations
Required Skills:
- Strong culinary creativity
- Business and budget management
- Public speaking and marketing (often representing the brand)
Motivation:
Now you’re not just part of the kitchen—you ARE the kitchen. You influence the restaurant’s success, brand, and legacy.
Executive chefs combine culinary artistry with business acumen
6: What the Industry Looks for in 2025
In today’s fast-evolving food industry, being a good cook isn’t enough. Employers are looking for chefs who bring value beyond the kitchen.
In-Demand Skills:
- Menu engineering and food costing
- Dietary trend knowledge (vegan, keto, halal, gluten-free)
- Technology use (inventory software, kitchen display systems)
- Social media presence and branding
Global Opportunities:
- Cruise lines and 5-star hotels (especially in the Middle East, Maldives, Singapore)
- Cloud kitchens and delivery-focused brands
- Culinary consulting and private chef careers
7: Education vs Experience – What Should Students Focus On?
While culinary school offers structured training, hands-on experience remains irreplaceable. The best chefs combine both.
Culinary School Benefits:
- Foundation in global cuisines
- Access to internships and job placement
Experience Benefits:
- Real-time pressure handling
- Exposure to different management styles
Best Advice:
- Start small and work your way up
- Be willing to work weekends, holidays, and long hours early on
- Ask questions and keep a kitchen diary
8: Building a Personal Brand as a Chef
Today, being a chef also means being seen. Whether on social media, YouTube, or food blogs, your identity can open new doors.
Tips:
- Post your creations with well-lit photos
- Share behind-the-scenes kitchen stories
- Attend food festivals, competitions, and workshops
Long-Term Value:
A chef with a strong personal brand can:
- Launch a restaurant
- Start a cooking school
- Become a published author or celebrity chef
9: From Bangladesh to the World – Regional Perspective
Many talented chefs from Bangladesh, India, Pakistan, and other South Asian countries have made their mark globally. With strong foundational techniques and a desire to grow, they’ve moved from small local restaurants to world-class kitchens.
Opportunities:
- Middle East: High demand for South Asian chefs with multi-cuisine skills
- Europe: Kitchens that value authentic flavors and global fusion
- Cruise lines: A gateway to international experience and networking
Cultural Tip:
Always adapt to local food cultures. A Bangladeshi chef who learns French plating and Arabic spices becomes irreplaceable.
10: Student’s Action Plan – From Day One to Day One Hundred
Phase 1: Commis Level (Year 1–2)
Focus: Skills, discipline, hygiene.
Actions: Take notes, learn knife cuts, help others.
Phase 2: Chef de Partie (Year 2–4)
Focus: Speed, quality, confidence.
Actions: Own your section, learn costing basics.
Phase 3: Sous Chef (Year 4–6)
Focus: Leadership, inventory, training.
Actions: Solve kitchen problems, track team performance.
Phase 4: Executive Chef (Year 6+)
Focus: Strategy, branding, innovation.
Actions: Mentor others, refine your cuisine, network.
Chapter 11: Words from the Kitchen – Quotes to Keep You Going
“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller
“Before you become a leader, success is about growing yourself. After you become a leader, success is about growing others.” – Jack Welch
“If you can’t handle the heat, stay out of the kitchen — or learn how to cool it down with grace.” – Anonymous
Conclusion: Your Knife is Your Pen – Carve Your Own Destiny
The journey from Commis to Executive Chef is not about position—it’s about transformation. Every cut you make, every dish you plate, and every team you lead brings you closer to not just becoming a chef—but becoming a storyteller, a leader, and an inspiration.
Don’t wait for the perfect kitchen or the perfect mentor. Start where you are, with what you have. Learn, lead, and never lose the fire that brought you into the kitchen in the first place.
Your culinary career doesn’t just happen. You build it—dish by dish, shift by shift, dream by dream.
The ultimate goal – leading your own kitchen with confidence and creativity