Apprenticeship Standard: Commis Chef L2

Units that you will study:

Knowledge

• The programme involves developing effective knowledge, behaviours and skills in four main areas: culinary, people, business and food safety.
• Health, safety and security of the working environment including food safety and hygiene practices.
• Food waste management and minimisation.
• Professional behaviours – timekeeping, attendance, following company standards, reliability and communication.
• Importance of working within budgets.
• Understanding the supply chain and how to work with suppliers.
• Risks in a work environment and how to manage them.
• Taste – basic flavour profile, seasoning, herbs and spices.
• Correct techniques including common knives, tools and equipment.
• Key allergens.
• Working as part of a team.
• Meeting targets and effectively controlling resources required.

Skills

• Contribute to reviewing and refreshing menus in line with business and customer requirements.
• Use available technology in line with business procedures and guidelines to achieve the best result.
• Measure dish ingredients and portion sizes accurately.
• Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food.
• Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer.
• Develop own skills and knowledge through training and experiences.
• Support team members to produce dishes and menu items on time to quality standards.
• Perform role to the best of own ability in line with the business values and culture.
• Follow instruction to meet targets and effectively control resources.
• Undertake all tasks with due care and attention, reporting risks in the appropriate manner.

Behaviours

• Show enthusiasm for keeping up to date with business and industry trends.
• Use technology and equipment in line with training.
• Pay attention to detail and work consistently to achieve standards.
• Demonstrate care and attention when using knives and equipment.
• Have an appreciation of ingredients.
• Demonstrate high personal hygiene standards.
• Take pride in own role through an enthusiastic and professional approach to tasks.