Apprenticeship Standard Commis Chef

The Commis Chef Level 2 apprenticeship is for learners working in a wide range of hospitality settings across the service and commercial sectors.  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.

You will learn to demonstrate understanding and knowledge in the following areas:

Culinary - business influences on dishes and menus, technology for development of dishes, checking food stocks and storage, set-up, preparation and cleaning tasks, identify ingredients, portion sizes, principles of food preparation and cooking, knives and kitchen equipment, and seasonality.

Food safety - personal hygiene, practices, store, prep and cooking.

People - team performance, communication, training and development.

Business - basic costing, supply chain, waste management, identify risks.

You will learn the following skills:

Culinary - refresh menus, use technology, check food stocks, measure ingredients and portion sizes, craft preparation, basic cooking skills, knife skills.

Food Safety - maintain clean kitchen, complete kitchen documentation, store, prepare and cook food safely.

People - work effectively with others, good communication.

Business - follow instruction, meet targets, control resources.

You will learn the following behaviours:

Understand and demonstrate the behaviours required to meet the needs of customers, business and team members in line with a Commis Chef's role.