Commis Chef

Level 2

Duration: 12 Months

Delivery: Online, Face to Face or Both

Start Dates: Monthly

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 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.tructions and guidance to ensure the achievement of set goals. Working in the private, public or third sector and in all sizes of organisation, specific responsibilities will vary, but the knowledge, skills and behaviours needed will be the same whatever the role.

Key responsibilities are likely to include supporting, managing and developing team members, managing projects, planning and monitoring workloads and resources, delivering operational plans, resolving problems, and building relationships internally and externally.

Details of the programme

In between attending online or face to face workshops, each apprentice completes assignments and other work-related activities or projects. Each apprentice builds a record of their continuing professional development (Learning Journal) throughout the apprenticeship. This forms part of the final end-point assessment tasks and supports the development of skills and application of their learning and development into the workplace.

This apprenticeship usually takes 12 months to complete during which you will participate in training, development and on-going review activities.

This apprenticeship covers the professional behaviours, knowledge and skills that are required of a Commis Chef

  • How seasonality impacts availability, quality and price of ingredients.
  • Basic costing and yield of dishes and the meaning of gross profit.
  • Storing, preparing and cooking ingredients to maintain quality, in line with food safety
    legislation.
  • Professional behaviours and organisational culture.
  • Understanding the basic costing and yield of dishes and the meaning of gross profit.
  • How to support team members.

The End Point Assessment Process

Assessment Gateway

After a minimum of 12 months on the programme, at the assessment gateway, your employer will make the decision that you are ready to undertake the endpoint assessment.
Before going forward for endpoint assessment, you must have:

  • Achieved Level 2 English, maths (if not held)
  • Met the set skills, knowledge and behaviours of the standard
  • Achieved 20% off the job requirement
  • Completed Learning Journal
End Point Assessment

Following successful completion of the Gateway, you will proceed to endpoint assessment (EPA).
The EPA is undertaken by an independent assessment organisation.
The End Point assessment components are:

  • Multiple choice test
  • Practical observation in the workplace
  • Culinary challenge
  • Professional discussion

All components of the endpoint assessment must be completed and an endpoint assessment grade will be determined by the endpoint assessor.

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