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Apprenticeship - Commis Chef (Standard) - Level 2Apply Now »

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Level: 2

Location: Workplace

Years: 2

Interview: Y

Course Summary

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.

Entry requirements

Employers will set their own entry requirements in order for you to start on this apprenticeship.

Course Content

  • Show enthusiasm for keeping up to date with business and industry trends
  • Use technology and equipment in line with training
  • Demonstrate the confidence to deal promptly with sub-standard ingredients, or those nearing their sell-by date
  • Demonstrate the ability to identify when tasks are not going to plan and the confidence to request support when needed
  • Pay attention to detail and work consistently to achieve standards
  • Show commitment to developing skills and knowledge; trying out new ingredients and dishes; and practising and reflecting on different preparation and cooking techniques
  • Demonstrate care and attention when using knives and equipment
  • Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail
  • Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes
  • Show an appreciation of ingredients
  • Demonstrate high personal hygiene standards
  • Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety
  • Take pride in the role through an enthusiastic and professional approach to tasks
  • Listen to and respect other people's point of view and respond politely
  • Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team
  • Recognise own personal growth and achievement
  • Respond positively to instruction and be aware of team members who may need support to get menu items out on time without compromising quality
  • Behave in a manner in line with the values and culture of the business
  • Communicate and behave effectively to help team members achieve the best result for the customers and the business
  • Be financially aware in approaching all aspects of work
  • Set an example to others by working in ways which minimise waste
  • Be vigilant and aware of potential risks within the kitchen environment and take action to prevent them

How will I be assessed?

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:

  • 90-minute on demand test
  • Three-hour practical observation
  • Two-hour culinary challenge observation

Followed by:

  • 40-minute professional discussion

The first three activities can be completed in any order.

Are there any additional costs or specialist equipment required?

Your employer will need to provide you with any Personal Protective Equipment required legally and to help you to undertake your role safely.

What can I do after this course?

Further Study

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.

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Carly Baxter

Carly Baxter

Carly’s hospitality foundation degree contains all the right ingredients

Commis chef and former Derby College student Carly Baxter plans to run her own fine dining establishment one day. And, thanks to taking a foundation degree in hospitality management at Derby College, she hopes to have all the ingredients she needs to make her restaurant venture a success. Carly, who initially took levels 2 and 3 in professional cookery with the College, progressed to the foundation degree in hospitality management so she could learn all aspects of the catering industry.Carly, who is currently employed as a commis chef at Breadsall Priory, is planning to go into business with a friend from College. To realise her aims she has been studying full-time at College while juggling work shifts, working virtually seven-day weeks at times.

She said: "It's my ambition to open my own fine dining restaurant but to do that I need to know everything that's involved, not just the cheffing side.

"I can't expect to be able to tell other people what to do if I've never done their job myself."

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