Commis Chef - Level 2 Intermediate Apprenticeship

The commis chef apprenticeship is suitable for someone who prepares food and carries out cooking tasks under the supervision of a more senior chef.

It is designed to develop craft skills and knowledge within all areas of the operation of a kitchen.

Delivery method – weekly day release.

• How to undertake set up, prepare and clean to standard whilst working in a challenging, time-bound environment
• Identify the principles of basic food preparation and cooking; taste, allergens, diet and nutrition
• Recognising and understand sources and quality points of common food groups and commodities
• How to understand personal and team performance impact on the successful production of dishes and menu items
• How to understand the basic costing and yield of dishes and the meaning of gross profit
• How to contribute to reviewing and refreshing menus in line with business and customer requirements
• How to work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
• Applying correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
• Supporting team members to produce dishes and menu items on time to quality standards.

Employers will set their own entry requirements, related to the job role. A good level of English and maths.

The End Point Assessment (EPA) will include:

• An on demand test
• Practical observation
• Culinary challenge
•  Professional discussion.

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