Commis Chef Apprenticeship

Course Details

Occupational Profile

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. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

Standards

Apprentices must meet all of the core requirements of the standards, examples of which are shown below. You can download the full standards from the government's website at:-

https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/411899/HOSPITALITY_-_Commis_Chef.pdf

Knowledge

Identify the factors which influence the types of dishes and menus offered by the business
Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition
Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables
Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation
Understand the basic costing and yield of dishes and the meaning of gross profit
Recognise potential risks in the working environment, how to address them and the potential consequences of those risks

Skills

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
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working
Develop good working relationships across the team and with colleagues in other parts of the organisation, and deal with challenges and problems constructively to drive a positive outcome
Follow procedures regarding usage and waste of resources

Behaviours

Show enthusiasm for keeping up to date with business and industry trends
Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques
Demonstrate high personal hygiene standards
Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety
Take pride in own role through an enthusiastic and professional approach to tasks
Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team. Recognise own personal growth and achievement