About The Program
The Level 2 Diploma in Commis Chef trains you for preparing food and carrying out basic cooking tasks in every section of the kitchen under the supervision of a senior chef.
This occupation is applicable in the Hospitality industry and all its sectors. Commis Chefs can work in various settings such as restaurants, hotels, care homes/ hospitals, military establishments, and cruise ships. The wider purpose of this occupation is to provide support in the kitchen with a range of culinary offers such as preparing, cooking, and finishing the dishes while juggling multiple works in the kitchen. Commis chefs are like kitchen brigades who ensure food quality meets the brand status and organizational and legislative requirements including the completion of food safety management documentation.
Commis Chef receives, checks, and correctly stores deliveries and reports food stock levels. They contribute to improving the culinary offer of their organization. They interact with a team of chefs, front-of-house staff, suppliers, and customers. There might be unsociable hours of work, including early mornings, late evenings, weekends, and holidays. The employee of this occupation also ensures top food quality, and personal and kitchen hygiene. 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 maybe a Chef de Partie in a larger organization using the kitchen hierarchy system.
The apprenticeship will typically take 12 months to complete.
This apprenticeship standard is at Level 2.
English and math’s qualifications form a mandatory part of all apprenticeships and must be completed before an apprentice can pass through the gateway. The requirements are detailed in the current version of the apprenticeship funding rules.
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