Commis Chef

Commis Chef

Commis Chef

Commis Chef

This occupation is found in the Hospitality industry across a range of sectors including hospitality, aviation and care. Commis chefs may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships.

Occupational Profile

The Commis Chef Apprenticeship will see you involved in one of the UK’s biggest industries and a role working in fine dining establishments, in every section of the kitchen. Should you choose an Apprenticeship in professional catering, you will likely to be working in a fast paced environment and initially learning a variety of basic cooking skills, the functions of the kitchen, whilst gaining essential experience in areas such food safety, storage and preparation. This is a 12 month which is delivered mainly in the workplace. You will be assessed through written work, verbal discussions, observations and an end point assessment at the end of your Apprenticeship. While you are completing your Apprenticeship you will need to complete ‘off the job training’ this is time spent in working hours gaining new knowledge additional to your usual job role, this time is to take place within your contracted hours and will be agreed with your employer.

Main learning objectives

  • – Food preparation and storage
  • – Personal organisation and hygiene
  • – Adherence to legal standards and regulations

Knowledge, Skills and Behaviours

All Apprentices will demonstrate the following Knowledge, Skills and Behaviours:

  • – Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements
  • – Always Maintain a clean and hygienic kitchen environment, complete kitchen documentation as required
  • – Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required
  • – Follow instruction to meet targets and effectively control resources
  • – Culinary
  • – Food Safety
  • – People
  • – Business
  • – Use technology and equipment in line with training
  • – Enthusiastic
  • – Pay attention to detail and work consistently to achieve standards
  • – Demonstrate high personal hygiene standards
  • – Communicate and behave effectively to help team members achieve the best result for the customers and the business

Entry Requirements

No GCSEs required, but must demonstrate the ability to achieve Maths/English L1 functional skills as indicated in BKSB assessment.


This is a level 2 apprenticeship.


The duration of this apprenticeship is typically 12 months.

Progression Opportunities

Level 3 Chef de Partie apprenticeship, Head Chef, Executive Chef, Kitchen Manager, Kitchen Supervisor

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