Commis Chef
Preparing food and carrying out basic cooking tasks in every section of a kitchen under the supervision of a senior chef.
Overview of the role
A commis chef is the first rung of the ladder to becoming a great chef. Working under the supervision of a more senior chef, food is prepared and basic cooking undertken, learning the different sections such as sauce, vegetables, fish and butchery and to learn all there is to know about your trade.
- Preparing, cooking and finishing fresh seasonal ingredients
- Measuring dish ingredients and portion sizes accurately
- Dealing with deliveries and stock rotation
- Maintaining high standards of hygiene
- Understanding the financial aspects of the business
- Teamwork and respect
Details of the Standard
An apprenticeship standard is the nationally recognised training programme mapped for a specific role. Each standard is developed by industry-leading employers and apprenticeship experts. The Commis Chef Standard consists of training and other activities where knowledge, skills and behaviours are acquired, allowing the apprentice to learn, develop and apply practical skills with their new competencies.
Duration
Typical duration: 15 months, plus up to 3 months to complete the End-Point-Assessment.
Entry Requirements
Employers will set their own entry requirements in order to start on this apprenticeship, the establishment’s menu must be fresh and varied.
English and maths
To complete the apprenticeship the employee must pass level 1 English and maths, (or have the appropriate exemption certificate) and work towards and attempt level 2 before undertaking their End-Point-Assessment.
Curriculum, delivery and readiness for End-Point-Assessment
Swatpro Academy's bespoke programme will cover all the mandatory knowledge, skills and behaviours outlined in the standard, covering a range of topics including business, food safety, people and culinary. Apprentices will have access to Swatpro Savvy Learning Centre with courses mapped against the curriculum.
The delivery will include 20% 'off-the-job' training, through a blend of remote, online and in the workplace training. The tutor will review progress with both apprentice and employer at least once every 8 weeks. When the apprentice has reached the required level, they are entered into the phase known as 'gateway' for their End-Point-Assessments (EPA) undertaken with an independent Assessment Organisation. For further details please see the explanation overleaf.
Summary of Commis Chef End-Point-Assessment
The assessment activities will be completed by the independent end assessor as follows: Complete first 3 activities in ANY order
Practical Observation
3-hour observation of the Apprentice in the working environment
- Time may be split to cover preparation and service
- Shows Apprentice working in an operational kitchen environment to produce food to standard
Culinary Challenge Observation
Solo 2-hour observation to include prep, cooking and serving a meal for two
- Main course - from the organisation's menu
- Dessert - base desserts category issued by Assessor, must be adapted to reflect customer demand/seasonality
On Demand Test
90 minutes on demand multiple choice test
- Scenario based questions
- Externally set and automatically marked by assessment organisation
- Undertaken on either the employer's premises or off site
Completion
Independent End Assessor confirms that each assessment element has been completed. The overall grade (pass or distinction) is determined by the Independent End Assessor based on the combination of performance in all assessment activities. To achieve a distinction, the apprentice must achieve a distinction in both observations, plus a distinction in at least one of the other assessment activities and a pass in the remaining assessment to achieve a distinction overall.
Progression
Progression from this apprenticeship is expected to be into a Chef de Partie or Senior Production Chef qualification/apprenticeship.