Apprenticeships - Level 2 Commis Chef Apprenticeship

Commis Chefs are found across the hospitality industry, from luxury hotels and fine-dining restaurants to gastro pubs, event venues, cruise ships and boutique establishments.

As a Commis Chef, you’ll be part of a professional kitchen team (known as a brigade), helping to create high-quality dishes from fresh ingredients. You’ll rotate through different kitchen sections, learning how to prepare, cook and finish a wide variety of foods to industry standards. You’ll work closely with Chef de Parties, Sous Chefs, Head Chefs and other kitchen professionals, as well as front-of-house teams and suppliers. You’ll gain experience in a fast-paced, collaborative environment where communication and teamwork are key.

Apprenticeships give you the opportunity to work for a real employer, earn a real salary and gain a real qualification whilst gaining valuable workplace skills and experience. If you are aged 16 or above, are driven to succeed in a particular industry and are willing to commit yourself to training and study, then an Apprenticeship could be the right career move for you.

The apprentice will learn, work, earn and achieve a qualification all at the same time.

To achieve the apprenticeship they will complete the following:

An industry designed and recognised apprenticeship

Develop core culinary skills across all food groups — meat, poultry, fish, shellfish, vegetables, pasta, grains, eggs, sauces, soups, doughs, pastries, and desserts. You’ll practise preparing, cooking, finishing and presenting professional dishes, including gaining confidence in preparing plant-based, gluten-free and allergen-aware dishes

End Point Assessment (Practical Observation with questions and Interview Underpinned by a Portfolio)

The apprentice will work towards the following Functional Skills:

Mathematics up to Level 2

English up to Level 2

Learners who have already achieved GCSEs (A-C/9-4 or equivalent) in Maths and English may be exempt from Functional Skills.

The apprenticeship is work based, however the apprentice may be required to attend College for functional skills if needed.

Practical Observation with questions including Culinary Challenge and interview style questioning based on portfolio of evidence.

There are no formal entry requirements for an apprenticeship (unless an employer stipulates any themselves) however all potential apprentices will undertake a basic Maths and English assessment prior to enrolment.

Level 3 Chef De Partie Apprenticeship Standard.