Commis Chef

What you'll learn

On this course you will learn to:

• identify the factors which influence the types of dishes and menus offered by the business.
• recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date
• know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time- bound environment
• identify correct ingredients and portion sizes for each dish in line with recipe specifications
• identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition
• identify commonly used knives and kitchen equipment and their specific function
• identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables
• identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them
• know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation
• know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures.