Job Reference: ART-c3rt0vxu4kB
Who are we?
ART Providers Skill Centre (ART) is a UK based organization that is committed to provide you with the right skills, learning and career opportunities in your chosen apprenticeship course programme. We exist to produce top quality apprentices and support employers in bridging them to the right apprentice such as yourself.
We are now offering a Commis Chef course programme in Level 2. Inquire now!
What will you learn in this course?
Apprentices on the Commis Chef may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. 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 will work as part of a kitchen brigade to ensure the quality of the food items produced meet brand, organisational and legislative requirements including the completion of food safety management documentation. They receive, check and correctly store deliveries as well as checking and reporting food items and stock levels. Commis chefs contribute to improving the culinary offer of their organisation. In their daily work, an employee in this occupation interacts with a team (brigade) of chefs, the wider team including front of house staff, suppliers and customers. Commis chefs may work unsociable hours, including early mornings, late evenings, weekends and holidays. An employee in this occupation will be responsible for maintaining high standards of personal, food and kitchen hygiene in their section.
Previous accomplishments are meticulously deliberated from the start to ensure time on the programme is maximized. Our approach is strong Information, Advice and Guidance (IAG) to guarantee that each Apprentice understands the context of their learning, the assessment methodology and that their future career advancement is carefully mapped into their journey.
Knowledge you’ll gain:
- The importance of checking food, equipment, chemical and commodity stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date
- How to undertake set up, preparation and cleaning tasks to organisational standard whilst working in a challenging, time- bound environment
- Correct ingredients and portion sizes for each dish in line with recipe specifications
- The principles of basic food preparation and cooking; taste, allergens (including intolerances), diet (including religious, cultural and medical) and nutrition
- Commonly used knives and kitchen equipment and their specific function
- Sources and quality points of common food groups including meat, poultry, game, offal, fish, shellfish, vegetables, sauces, soups, stocks, rice, pasta/noodles, eggs, vegetable protein, dough, pastry, cakes, sponges, biscuits and scones, hot and cold desserts
- Preparation methods for meat, poultry, game and offal including cutting, slicing, dicing, mincing, trimming, boning, tying, checking and preparing cavities, skinning, tenderising, marinating, seasoning, applying dry rubs, stuffing, filling, trussing, coating and portioning
- The relevant legislation, regulations and responsibilities pertinent to this occupation
- The importance of following legislation and regulations and consequences of failing to meet them
- How personal and team performance impact on the successful production of dishes and menu items
- How to communicate with colleagues and support team members
- The importance of training and development to maximise own performance
- Professional behaviours and organisational culture
- How all teams are dependent on each other and the importance of teamwork both back and front of house
- Basic costing and yield of dishes and the meaning of gross profit
- The principles of supply chain and waste management
- Potential risks in the working environment, how to address them and the potential consequences of those risks
Apprentices without level 1 English and maths will need to achieve this level and apprentices without level 2 English and maths will need to take the tests for this level prior to taking the end-point assessment. For those with an education, health and care plan or a legacy statement, the apprenticeship’s English and maths minimum requirement is Entry Level 3. A British Sign Language (BSL) qualification is an alternative to the English qualification for those whose primary language is BSL.
- 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 produce in dishes
- 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
- Is enthusiastic and committed to improving and developing skills
- Has a food safety approach at all times
- Shows accuracy and attention to detail
- Works according to the values and culture of the organisation
- Is fair, consistent, reliable and respectful
- Leads by example to develop individual and team skills
The benefits of this level 2 (Commis Chef) Apprenticeship to employers include:
- Enhance your culinary skills and gain a professional qualification
- Great scope for career progression and personal development
Maximum funding: Competitive
Course Length: 12 months ( End Point Assessment plus 4 months)
Learning method: Workplace (direct delivery)