Apprenticeship training course

Commis chef (level 2)

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Information about Commis chef (level 2)

Preparing food and basic cooking tasks in a kitchen under supervision.

• Knowledge, skills and behaviours:
  View knowledge, skills and behaviours

  Knowledge

  • Correct knife for task and how to use effectively and efficiently.
  • Quality indicators in and seasonality of ingredients.
  • Methods of weighing, measuring, and scaling.
  • Methods of preparing meat, offal, game, poultry, fish, and shellfish from whole; trim, de vein, portion, break down, bone, skin, fillet, shell.
  • Methods of preparing fruit and vegetables eg julienne or matchsticks, mirepoix or rough cut, macédoine or large dice, Brunoise or fine dice, paysanne or neat cuts, and jardinière or batons.
  • Methods of preparing, cooking and finishing sauces; roux based , emulsified, stock, hot and cold sweet and savoury sauces including plant based and gluten free.
  • Methods of preparing, cooking and finishing pureed and cream soup, and stock based dishes.
  • Methods of preparing and cooking noodles and fresh or convenience pasta.
  • Methods of preparing and cooking pulses and grains, including long and short grain rice.
  • Methods of preparing and cooking eggs or egg based dishes; batter, poached, boiled, fried, omelette, scrambled.
  • Prepares, cooks and finishes leavened and unleavened dough products.
  • Methods of preparing, cooking, and finishing sweet and savoury pastry products using short, sweet, and choux.
  • Methods of preparing cooking and finishing scones, biscuits, sponge cakes, and non sponge cakes.
  • Methods of preparing, producing, and finishing hot and cold desserts.
  • Methods of stuffing, filling and pané across food types.
  • Techniques for preparation and cooking when using alternative ingredients eg plant based, gluten free.
  • Methods of reducing waste and improving sustainability by maximising the use of ingredients
  • Flavour ingredients using seasoning, spices, rubs and marinades.
  • Methods of sealing, grilling, deep frying, shallow frying, stir frying, sauté, braising, stewing, baking, roasting, boiling, and poaching across food types.
  • Principles of seasoning and flavouring during cooking and finishing to create balanced dishes.
  • Principles of portioning, plating, finishing, garnishing and presenting individual dishes.
  • Principles of portion control and yield and how it impacts profitability and sustainability.
  • Quality indicators related to texture, flavour, and appearance of finished products.
  • Signs of common errors in production and how to rectify.
  • Principles of handling feedback and complaints, and identifying and raising issues .
  • Safe preparation, cleaning and efficient use of manual and electrical tools and specialist equipment.
  • Methods to apply food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
  • Hygiene management techniques to maintain a safe clean work environment, including personal hygiene and PPE and uniform.
  • Health and safety legislation, regulations, guidelines and procedures relevant to own role.
  • Stock control methods and processes including storage and rotation that take environmental sustainability into account.
  • Methods to apply food safety and allergen procedures, including monitoring and recording food temperatures, on delivery and in storage.
  • Legislation and organisational policies relating to equity, diversity and inclusion in the workplace.
  • Techniques for maintaining good mental health and wellbeing, including asking for help with daily tasks.
  • Principles of professional communication and conduct with colleagues, manager and other stakeholders.
  • Principles of teamwork within and between teams and the impact on service delivery.
  • Methods of planning own workload and prioritising tasks.
  • Methods for using feedback to improve own performance.

  Skills

  • Selects correct knife for task.
  • Uses knives effectively and efficiently.
  • Selects ingredients of the right quality that support sustainability and seasonality.
  • Weighs, measures, and scales ingredients.
  • Cooks from fresh producing complete dishes.
  • Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
  • Prepares, cooks, and finishes fruit vegetables.
  • Prepares, cooks, and finishes sauces.
  • Prepares, cooks and finishes pureed and cream soup and stock based dishes.
  • Prepares and cooks noodles, and fresh or convenience pasta.
  • Prepares and cooks pulses and grains, including long and short grain rice.
  • Prepares, cooks and finishes eggs or egg based dishes.
  • Prepares, cooks and finishes leavened and unleavened dough products.
  • Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
  • Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
  • Prepares, produces, and finishes hot and cold desserts.
  • Stuffs, fills and panés across food types.
  • Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
  • Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
  • Uses seasoning, spices, rubs, and marinades to flavour ingredients.
  • Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
  • Portions, plates, finishes, garnishes, and presents individual dishes.
  • Exercises portion control and acts to maximise yield.
  • Achieves intended quality in terms of texture, flavour, and appearance
  • Identifies and resolves errors during the production process.
  • Assists in the resolution of feedback, complaints, and issues.
  • Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
  • Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
  • Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
  • Complies with health and safety legislation, regulations, guidelines and procedures.
  • Undertakes stock control, storage, and rotation.
  • Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
  • Follows equity, diversity and inclusion legislation and organisational policies.
  • Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
  • Communicates with colleagues, manager and other stakeholders in a professional manner.
  • Works as part of a team to support service delivery.
  • Uses feedback to improve own performance.
  • Manages own time to ensure tasks are completed.

  Behaviours

  • 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.
• Apprenticeship category (sector): Catering and hospitality
• Qualification level: 2; Equal to GCSE
• Course duration: 12 months
• Maximum funding: £9,000 ; Maximum government funding for ; apprenticeship training and assessment costs.
• Job titles include:
  • Chef
  • Commis chef
  • Junior culinary chef
  • Professional chef

View more information about Commis chef (level 2) from the Institute for Apprenticeships and Technical Education.