Commis chef apprenticeship

• Contribute to reviewing and refreshing menus in line with business and customer requirements
• Use technology for the development and production of dishes and menu items in line with business procedures and guidelines to achieve the best result
• Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
• Prioritise tasks, ensuring food items meet the required quality standard and in the required time frame
• Measure dish ingredients and portion sizes accurately
• Use a range of craft preparation and basic cooking skills and techniques to prepare, cook and finish dishes and menu items in line with business requirements
• Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and finishing food
• Correctly store and use food items and commodities when preparing, cooking and finishing dishes to deliver a quality product that is safe for the consumer
• Apply correct preparation and selection methods when using fresh
• Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
• Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required
• Work with others to ensure dishes produced are of high quality, delivered on time and to the standard required
• Choose methods of communication that achieve effective team working
• Develop own skills and knowledge through training and experiences
• Deal with team challenges and problems constructively to drive a positive outcome
• Effectively manage resources to meet specifications and control waste
• Follow safe systems of work reporting risks in the appropriate manner
• Any other duty to suit the needs of the business

Level 2 Commis Chef Apprenticeship Standard:

• On and off the job training
• Day release at College or Training Centre
• Functional Skills in English and maths if required

• You will progress to Level 3 Chef de Partie level. These upgraded skills will be:

• Review and refresh menus and dishes in line with business requirements and influencing factors

• Use technology in line with business procedures and guidelines to achieve the best result

• Use a range of advanced preparation and cooking skills and techniques to prepare, cook and finish complex dishes and menu items in line with business requirements

• Use standard operating procedures which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements

• Prioritise tasks, directing others as appropriate, and ensuring they are completed timely and to the required standard

• Maintained at all times and food safety management procedures followed and recorded

• Ensure ingredients are stored, prepared, cooked and presented to deliver a quality product that is safe for the consumer brief, coach and motivate others to produce high quality dishes and menu items which are delivered on time and to standard

• Work collaboratively across the team and with colleagues in other parts of the organisation, identifying and dealing with problems constructively to drive a positive outcome
  use methods of communication that achieves the desired result and demonstrates a flexible customer centric culture

• Develop own skills and knowledge, and those of the team, through training and experiences

• Apply techniques that help improve competitiveness, business performance, revenue, profit margins and customers’ experience
  monitor the use of ingredients and other resources, yield, wastage and portion sizes to control costs

• Use sustainable working practices and encourage and support others to do the same

• Comply with legal requirements and inspire confidence by maintaining the safety and security at all times
  risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation

• Any other duty to suit the needs of the business