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.
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."