Commis Chef Level 2

The Commis Chef standard covers 22 modules using all types of fresh food such as vegetables, poultry, fish, and meat. You will learn how to cook these in a range of ways, including searing, griddling, frying, braising, stewing, baking, roasting, steaming, boiling, poaching, bain-marie, and combination cooking.

You will find job opportunities across a wide range of hospitality industry settings, including restaurants, cafés, event and banqueting providers, and traditional or gastro pubs. The industry also includes organisations such as hospitals, care homes, the military, cruise ships, hotels, and education providers that serve nutritionally balanced meals.

The broad purpose of the occupation is to support the kitchen in providing the culinary offer by preparing, cooking, and finishing a range of food items whilst rotating around each section of the kitchen. Commis Chefs work as part of a kitchen brigade to ensure that the quality of food items produced meets brand, organisational, and legislative requirements, including the completion of food safety management documentation. You will also learn aspects of cooking for people with dietary requirements, including allergies, religious needs, or personal preferences such as vegan diets.

Learning will be built around the knowledge, skills, and behaviours (KSBs) set out in the apprenticeship standard. Examples include:

Knowledge

• Influence the types of food items and menus offered.
• Understand the importance of checking food, equipment, chemical, and commodity stocks.
• Undertake setup, preparation, and cleaning tasks to organisational standards.
• Understand ingredient and portion sizes.
• Know the principles of basic food preparation and cooking techniques, taking into account allergens, religious, medical, or personal preferences.
• Understand cuts of meat and poultry, and the categories of vegetables and fish.
• Know preparation methods for pasta, rice, noodles, eggs, dough, and cakes.
• Understand cooking methods for sauces, stocks, and soups.
• Understand relevant legislation and regulatory responsibilities.

Skills

• Use technology for the development and production of dishes and menu items.
• Check food stock, report shortages, and prioritise food that is close to expiry.
• Measure dish ingredients and portion sizes accurately.
• Use a range of craft preparation and basic cooking skills and techniques.
• Use correct knives and knife skills safely and effectively.
• Maintain a clean and hygienic kitchen environment.
• Choose communication methods that promote effective teamwork.
• Follow systems for reporting risks in an appropriate manner.

Behaviours

• Be enthusiastic and committed to improving and developing skills.
• Maintain a food safety approach at all times.
• Show accuracy and attention to detail.
• Work in accordance with the values and culture of the organisation.
• Be fair, consistent, reliable, and respectful.
• Lead by example to develop individual and team skills.

A blend of on-the-job and academic learning

Most learning is on-the-job, guided by your employer and Instructor-Mentor. You will attend Buxton Campus one day per week and receive regular workplace visits from your Instructor-Mentor for observations, professional discussions, and progress reviews.

How you are assessed

The Apprenticeship Assessment is the final stage of every apprenticeship. It checks overall competence, not just individual tasks, and gives apprentices the opportunity to demonstrate the Knowledge, Skills and Behaviours (KSBs) they have developed. For this apprenticeship, the apprentice will complete two assessment methods:

• Simulated practical exam with questions.
• Interview underpinned by portfolio.

• Learn in Real Kitchens
  Work in professional kitchens like restaurants, hotels, pubs, and cruise ships. You’ll gain hands-on experience preparing, cooking, and finishing food in a real environment.

• Structured Training
  Follow a clear learning plan based on Knowledge, Skills, and Behaviours (KSBs). This helps you develop the key skills needed to succeed as a commis chef.

• Gain a Recognised Qualification
  Complete an End-Point Assessment to show your skills and knowledge. Passing gives you a nationally recognised qualification that employers value.

• Career Progression Opportunities
  Use your skills and experience to move into senior chef roles, kitchen management, or specialise in areas like nutrition or food safety.

• A minimum of five GCSEs at grade 4 or above (or equivalent), including Maths and English.
  • If you have not achieved these qualifications, it may be possible to complete functional skills as part of your apprenticeship, depending on personal circumstances.
• You must have the right to work in the UK and have lived in the UK for at least the past three years.
• As this is an apprenticeship, you will also require suitable employment to undertake the programme.

Apprenticeships are funded by either the employer or the government; apprentices do not pay for their training.

Contact us

FE & Skills Apprenticeship Team

• Email: feapprenticeships@derby.ac.uk
• Phone: 0800 074 0099