Course overview

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 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.

The Hospitality Commis Chef, Level 2 (standard) will give apprentices the opportunity to develop the following skills, knowledge and behaviours:

• Culinary
• Food safety
• People
• Business

Modules:

• Principles of basic food preparation and cooking
• Food safety standards, practices and procedures, and personal hygiene standards
• Stock checks, stock control and waste management
• Setting up, preparing and cleaning their working environment
• Identifying commonly used knives and equipment and their specific uses
• Team working and developing working relationships

Entry requirements

Maths and English Grade 3 and above desirable.

How will I be assessed?

The End Point Assessment (EPA) can only be triggered after 12 months of starting the apprenticeship and is dependent on when the employer and training provider decide the apprentice is ready. EPA is typically expected to conclude within 3 months. The EPA will include:

• 90-minute multiple choice
• 3-hour practical observation in the workplace
• 2-hour culinary challenge
• Professional discussion

End Point Assessment:
Knowledge test
Practical assessment with questions
Professional discussion underpinned by a portfolio of evidence

What can I do next

Progress to Chef De Partie or Hospitality Team Supervisor.

Apply for jobs within restaurants, hotels, care homes/hospitals, military establishments and cruise ships.