Starting out as a commis chef is equal parts exciting and chaotic. It’s your first step onto the pass, into real kitchens with real pressure — and real opportunities. But let’s be honest: the job hunt can feel brutal. You’re competing with other hungry chefs, trying to prove yourself with limited experience, and wondering how to get your foot in the right kitchen door.
The good news? Getting hired isn’t about sending out 100 generic CVs and hoping for the best. It’s about knowing what kind of chef you want to be, showcasing the right things, and connecting with people who actually get what the industry’s about.
Here’s how to level up your job search — and land that first proper commis gig.
Know What Kind of Kitchen You Belong In
Before you even start applying, get clear on what kind of kitchen you want to be in. Fast-paced bistro? Fine dining? Big brigade in a hotel? Small open kitchen with a tight crew?
Not all kitchens are created equal — and not all are a good fit for you. Think about:
- Cuisine: Love Asian flavours? Obsessed with French technique?
- Style of service: Are you all about precision and plating, or do you love the chaos of a slammed service?
- Work-life balance: Yes, it exists in some places (sometimes).
And don’t just think London. There’s insane talent and opportunity in places like Manchester, Bristol, Edinburgh — even sleepy towns have hidden gems with great head chefs willing to train you properly.
Build a CV That Doesn’t End Up in the Bin
Let’s be real — chefs are busy. They skim CVs fast. You’ve got 10 seconds max to make it count.
- Start with skills: Knife work, prep speed, food hygiene — show what you can do, even if you haven’t worked many paid jobs yet.
- Include kitchen experience: Even unpaid stages or college placements count. Be specific. “2-week stage at Bistro XXX – veg prep, cold larder, basic sauces.”
- Tailor it: If it’s a modern European kitchen, don’t waffle on about your love of sushi.
And for your cover letter? Keep it tight, human, and passionate. Mention a dish that changed the game for you. Name-check a chef you admire. Show you care.
🔥 Pro tip: Ask someone in the industry to check your CV before you start sending it out. Better still — work with a chef recruiter who does this for a living (hint, hint).
Use a Chef Job Board That Actually Works
Not all chef job boards are created equal. Some are packed with ads for roles that expired two weeks ago. Others don’t understand the difference between a commis and a KP.
Look for platforms built for chefs — by people who actually know how kitchens work.
At Only Chefs, we cut through the noise. Our job board is full of real, up-to-date listings from restaurants across the UK that are actively looking for talent. Whether you're into fine dining, gastropubs, or street food kitchens, there’s something for every kind of commis.
- Curated roles: We don’t list junk. If it’s on the board, it’s worth a look.
- No filler: You won’t see 300 versions of the same vague “kitchen assistant wanted” post.
- Chef-focused: We know what matters — training opportunities, brigade size, cuisine type, kitchen culture.
If you’re serious about finding the right first job, start where chefs are actually getting hired.
🔥 Pro tip: Set up job alerts so you’re the first to know when something new drops — good kitchens move fast.
Network Like Your Career Depends on It (Because It Does)
A lot of great jobs don’t even get advertised. They get handed out through networks.
- Go to industry events and tastings.
- Follow local restaurants on socials and engage with their content.
- Talk to chefs — even your old college instructors or mates already working.
Join chef forums, ask questions, share your journey. People notice the ones who are keen to learn.
Keep Learning. Always.
The best commis chefs are the ones who treat every shift like training.
If you’re between jobs, now’s the time to:
- Watch masterclasses (plenty free on YouTube)
- Practice dishes at home and document them
- Take a short online course (food safety, knife skills, whatever makes sense)
It all adds to your story. It shows initiative. And it gives you more to talk about when you finally sit down for that interview.
Final Word: Stay Hungry (In Every Way)
Breaking into the industry isn’t easy. But if you stay focused, stay learning, and ask for help when you need it, you’ll get there.
Every head chef started where you are now. Every great commis had to prove themselves. Your job is to show up, work hard, and find the kitchen that’ll help you grow.
Need a Hand? We’ve Got You
Only Chefs can connect you with a chef placement agency that gets it — and gets you. We help commis chefs find roles that match their skills, goals, and style. No fluff, no time-wasting. Just real opportunities.
👉 Explore jobs and connect with us — your next kitchen could be just around the corner.