Commis Chef Apprenticeship
A Commis Chef is the most common starting position in many kitchens and is usually the most junior culinary role.
As a Commis Chef, you will prepare food and carry out basic cooking tasks under the supervision of a more senior chef. Your primary objective will be to learn and understand how to carry out the core functions in every section of the kitchen. This gives you the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired. The learning journey of any chef will vary considerably from one individual to the next, however, in order to progress to a senior chef role, you need to learn the basics and gain experience, both of which you will achieve with this Apprenticeship.
As part of the Apprenticeship, you will have monthly workplace visits from a Learning Development Advisor, with 6 hours per week off the job training which will be tracked. You will build a portfolio showing your work-based evidence.
What you will study
- Professional kitchen tools, equipment and knife skills
- Ingredient quality, seasonality and selecting the right ingredients for different dishes
- Accurate weighing, measuring and portioning techniques
- The preparation of meat, poultry, game, fish, shellfish, fruit and vegetables
- The production of sauces, soups, stocks and a variety of savoury dishes
- The preparation and cooking of pasta, noodles, rice, grains, pulses and egg dishes
- Bakery and pastry techniques, including breads, pastry products, cakes, biscuits and desserts
- Modern dietary requirements, including plant-based and gluten-free cooking
- Seasoning, flavour development, marinades, rubs and finishing techniques
- A range of cooking methods including roasting, grilling, frying, poaching, baking and braising
- Food presentation, garnishing and plating techniques
- Portion control, yield management and reducing food waste
- Maintaining food quality and identifying and correcting production issues
- Food safety, allergen management, hygiene and health and safety requirements
- Stock control, storage and sustainability within professional kitchens
- Effective communication, teamwork and professional workplace behaviours
- Equality, diversity, inclusion and personal wellbeing in the workplace
- Planning workloads, prioritising tasks and using feedback to improve performance
- Select and use professional kitchen knives safely, effectively and efficiently
- Choose quality ingredients that support sustainability and seasonal menu planning
- Accurately weigh, measure and prepare ingredients
- Prepare, cook and finish a wide range of dishes using fresh ingredients
- Prepare meat, poultry, game, fish and shellfish using industry-standard techniques
- Prepare and cook fruit, vegetables, sauces, soups and stock-based dishes
- Produce pasta, rice, grains, pulses and egg-based dishes
- Create bakery, pastry and dessert products, including breads, cakes, pastries and hot and cold desserts
- Prepare dishes for a variety of dietary requirements, including plant-based and gluten-free options
- Apply a range of cooking techniques such as roasting, grilling, frying, braising, baking and poaching
- Season, flavour and present dishes to professional standards
- Control portions, maximise yield and minimise food waste
- Monitor food quality and resolve issues during preparation and service
- Use kitchen equipment and machinery safely, efficiently and correctly
- Maintain food safety, allergen controls and hygiene standards throughout food production
- Manage stock, storage and stock rotation procedures
- Communicate professionally with colleagues, supervisors and customers
- Work effectively as part of a team to deliver high-quality service
- Support equality, diversity, inclusion and wellbeing in the workplace
- Manage time effectively and use feedback to continuously improve performance
- Advocates equality and respect, working positively with colleagues, managers and stakeholders
- Prioritises hygiene and safety in working practise
- Shows accuracy and attention to detail
- Takes responsibility when completing individual and team tasks to expected standards, helping resolve operational issues that arise
- Maintains a professional image and attitude that represents the values of the business
What's Next?
Careers
- Sous Chef
- Pastry Chef
- Chef de Partie
- Head Chef
- Development Chef
