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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. Ideal for those looking to go into the Hospitality and Catering industry for the first time, this Level 2 apprenticeship is a great opportunity to gain hands on industry experience and provide a stepping stone to becoming a Chef De Partie. This programme is ideal for school leavers right through to mature apprentices wanting to retrain.
Apprentices without level 1 English and Maths (GCSE 3/D) will need to achieve this level and take the test for level 2 English and Maths (GCSE 4/C) prior to taking the end-point assessment. (Please note those apprentices wanting to progress onto a Level 3 Apprenticeship programme must achieve the Level 2 in Maths and English before being able to do so.)
Influencing factors Use of technology Food storage and stock levels Set up and kitchen preparation Portion control Food preparation Kitchen equipment and utensils Quality and control Food types and handling Availability, seasonality and price Hygiene and food safety Legislation Individual and team working Communication Training and development Behaviours and organisational culture Basic costing principles Recognising risks
Classroom and work based teaching and assessment to monitor, knowledge, skills and behaviours to ensure industry competencies.
Chef De Partie Level 3
Apprenticeship Standard Level 2 Level 2 Food Hygiene and Safety Certificate