A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef.
The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. The role provides the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired.
The learning journey of any chef will vary considerably from one individual to the next. However, it is necessary to understand and have experience in the basics in order to progress to any future senior chef role.
Employers will set their own entry requirements in order for you to start on this apprenticeship.
The assessment period for the commis chef apprenticeship standard can commence at any point once the apprentice is competent after the 12-month minimum period of learning and development.
The End Point Assessment should only commence once the employer is confident that the apprentice has developed all the knowledge, skills and behaviours defined in the apprenticeship standard.
Once the employer (supported by the on-programme assessor) is satisfied that the apprentice has achieved full competence, a further meeting must take place to include an independent end assessor who must be provided with the completed record showing readiness for independent end assessment at least one week in advance.
The End Point Assessment consists of:
The first three activities can be completed in any order.
Your employer will need to provide you with any Personal Protective Equipment required legally and to help you to undertake your role safely.
After completing the Intermediate Commis Chef Apprenticeship, you can progress to the Advanced Apprenticeship for Chef de Partie or Senior Chef for Production Cooking or into a specialist area such as Patisserie, Bakery or Fishmongery.
Chefs are required in all food establishments, from restaurants to schools. The Commis Chef qualification is the gateway into professional chef roles and further qualifications.
Work experience offered through Derby College's links with Bespoke Inns has led to the ideal job for former hospitality student Jack Bowler. Jack, who got a distinction in his foundation degree course in International Hospitality Management, has been working at the Boot Inn in Repton, a Bespoke Inns' traditional pub and restaurant, since August.
Although he already had catering qualifications from Derby College, Jack was keen to learn the front of house side of hotel and catering. Encouraged by his lecturers, he enrolled on the foundation degree course and, through the Bespoke Inns Hospitality Management Academy, gained valuable work experience at The Dragon in Willington.
The Academy seeks to bridge the gap between education and the workplace for the College's hospitality students so that they can put into practice their customer service skills at top quality establishments. In his new role at The Boot – a beautiful 17th Century coaching Inn – Jack gets to try his hand at everything including restaurant management, housekeeping and bar work. He especially likes working behind the bar and telling customers about the range of beers brewed by The Boot's microbrewery next door.
My foundation degree was brilliant and the professional development offered through Bespoke Inns is unbelievable.
Derby College gave me the confidence to do what I'm doing now, and I owe my lecturers a lot. I'm happy to talk to students in hospitality so I can give something back. Bespoke Inns offers work experience to other Derby College students and it's good to see people getting the same great opportunity that I've had.