Approx. duration: 12 months
Start Date: Anytime
Attendance: One day a week at the Ipswich Campus
Entry requirements: Entry onto the Apprenticeship is subject to a thorough initial assessment to clarify course suitability. You may be required to come in and undertake an interview or assessment. Entry onto the apprenticeship is subject to 4 GCSEs including Maths and English 9-3/A-E or a commitment to undertake Level 2 Maths and English. Apprentices need to be employed for a minimum of 30 hours a week and have a contract of employment.
- Commis Chef Standard
- English and Maths (if required) Level 2
End-point assessment: Delivered by City and Guilds
Progression: Senior Chef Production Cookery Level 3 or Chef de Partie Level 3
Course Summary: Apprenticeships are work-based training programmes designed around the need of both the Apprentice and their employer.
The broad purpose of the Commis Chef is to support the kitchen in providing the culinary offer by preparing, cooking and finishing a range of food items whilst rotating around each section of the kitchen.
Commis chefs will work as part of a kitchen brigade to ensure the quality of the food items produced meet brand, organisational and legislative requirements including the completion of food safety management documentation. They receive, check and correctly store deliveries as well as checking and reporting food items and stock levels.
Commis chefs contribute to improving the culinary offer of their organisation. In their daily work, an Apprentice in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. Commis chefs may work unsociable hours, including early mornings, late evenings, weekends and holidays. An Apprentice in this occupation will be responsible for maintaining high standards of personal, food and kitchen hygiene in their section.
A commis chef is supervised in their work and reports to a senior chef. In a smaller establishment this may be the Head Chef or Chef Patron or may be a Chef de Partie in a larger organisation using the kitchen hierarchy system.