Commis Chef

Course overview

Programme Level

Level 2

Duration

12-18 Months

Entry Requirements

English and maths GCSEs at grade C/4 is desirable but not essential

Training type e.g block, release days, or at work address

Weekly day release

PROGRAMME DESCRIPTION

A commis chef is the most common starting position in many kitchens and is, in principle, 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. This course is ideal for those aspiring to go on to become a Chef Du Partie or more senior role within the professional kitchen environment.

Emphasis is on culinary skills and preparing and cooking a range of commodities including: fish, shellfish, poultry, game, offal, vegetables, stock, sauces, bread and dough, pastry, cakes, and hot and cold desserts.

Other knowledge covered includes:

  • How seasonality impacts availability, quality and prices 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 legislations;

  • Professional behaviours and organisational culture;

  • Understand the basic costing and yield of dishes and the meaning of gross profit;

  • How to support team members. 

 

Apprentices will spend 80% of their time within their own professional kitchen, and then spend one day a week (20%) training at Longfield Academy  where our Chef Lecturer will aim to improve their knowledge and skills so they are prepared for their end point assessment facilitated by City & Guilds. The training will take place on Wednesdays (school term time only) within the Professional Kitchen.

PERSONAL QUALITIES OF A COMMIS CHEF:

  • Previous experience within a kitchen environment would be beneficial but a keen passion for the industry and motivation to become a successful chef is vital

  • A strong work ethic and ability to multitask

  • Willingness to learn within a fast paced environment.

  • Strong levels of concentration and attention to details

  • Being respectful and punctual

  • Health and safety awareness

  • Being prepared to work irregular hours

  • Effective communication 

  • Maintain positive and productive working relationships with other employees and departments

  • Ability to work independently and to partner with others to promote an environment of teamwork.

ENTRY REQUIREMENTS

English and maths GCSE at grade C/4 is desirable but not essential however, apprentices will need to have reached the desired standard by the end point assessment. Therefore, apprentices may need to complete GCSE English and/or maths or take a functional skills qualification to gain the Apprenticeship Certificate, which is sent to the employer. Additional training can be delivered through Longfield Academy but will require the apprentices to engage in additional study outside the 20% of their time training.

DURATION AND STRUCTURE OF APPRENTICESHIP

Typically 12-18 months - timescales may vary depending on occupational role and/or prior relevant qualifications/ experience and Assessment of Prior Learning and Knowledge (APL/K) opportunities. This will consist of 20% offsite learning, which will take place during term time Longfield Academy.

ROLE PROFILE:

  • Complete all aspects of the assigned training programme;

  • To take ownership that you are aware of your scheduled working hours (subject to change) and work to them on a weekly basis;

  • To take ownership that you are aware of your scheduled OTJT (Off the Job Training) attendance and attend classes as required. Attending internal and statutory training as and when requested;

  • To take ownership that all apprenticeship tasks is up to date at all times and to make detailed notes of all new tasks performed in the workplace on a daily basis. And submit to your sous chef (or equivalent weekly);

  • To work as an individual and as part of a team by assisting in the preparation of mise-en-place and service for the section / department;

  • To take ownership for kitchen cleanliness at all times. To take care of your uniform, your personal appearance and hygiene in accordance with policy and procedure;

  • Learn to cook food covering all aspects of the kitchen operation;

  • To ensure efficient and accurate use of produce and equipment in and around the kitchen;

  • To take ownership on correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the section;

  • Arranging food items to standard on serving plates;

  • Making sure food supplies are ordered and stored properly and used resourcefully;

  • Ensuring the kitchen is clean and organised at all times;

  • Adhering to hygiene protocols and best food practices whilst maintaining a 'clean as you go' work ethic;

  • Representing the department and business as required;

  • To accurately fill out food safety documents daily;

  • To ensure there are high standards of cleanliness in the kitchen at all times;

  • To ensure efficient and safe use of produce and equipment in and around the kitchen;

  • To provide a friendly, courteous and professional service at all times;

  • To maintain good working relationships with your colleagues and all departments;

  • To carry out all tasks as directed by your immediate supervisor/ manager and to assist in any other areas or duties within the kitchen upon request;

  • To cook and present food to the correct standard recommended by employer.

OFFSITE TRAINING (20%) LOCATION:

Longfield Academy, Main Road, Longfield, Kent, DA37PH 

LAT Apprenticeships, Carnation Road, Strood, Rochester, Kent, ME22SX

LAT Apprenticeships is a registered company, registration no. 12277706