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Apprenticeship Standard - Level 2 Commis Chef

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Course Description

Job roles include: Commis Chef, Assistant Chef and Junior Chef

A Commis Chef is the most common starting position in many kitchens and in principal the most junior culinary role. A Commis Chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.

The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired.

Qualifications

Level 2 Commis Chef Apprenticeship

Entry Requirements

Individual employers will identify any relevant entry requirements in terms of previous qualifications.

Initial assessment and diagnostic testing on English and maths will take place prior to commencement of the apprenticeship (Unless already achieved A-C, 4-9 GCSE or equivalent English & maths).

Apprentices without Level 1 English and Maths will need to achieve this prior to taking the end-point assessment.

Details

THE COMMIS CHEF APPRENTICESHIP PROVIDES THE OPPORTUNITY TO LEARN AND DEVELOP A RANGE OF KNOWLEDGE, SKILLS AND BEHAVIOURS INCLUDING:


Understand the principles of supply chain and waste management

Identify correct ingredients and portion sizes for each dish in line with recipe specifications

Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation

Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required

Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes

Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements

Pay attention to detail and work consistently to achieve standards

Take pride in own role through an enthusiastic and professional approach to tasks

Is vigilant and aware of potential risks within the kitchen environment and takes action to prevent them

Progression

Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.

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