Commis Chef Apprentice

Join our two-rosette restaurant as a Commis Chef apprentice, working alongside our Head Chef, Sous Chef, and Chef de Partie. You’ll prepare fresh dishes, learn professional kitchen skills, and maintain hygiene standards. One day a week you will attend college.

Duties

• Improve culinary skills
• Maintain hygiene standards
• Learn and develop stock management
• Communication and teamwork
• Ability to work under pressure
• Knife skills
• Adhere to all health and safety requirements

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

Course Contents

• Selects correct knife for task.
• Uses knives effectively and efficiently.
• Selects ingredients of the right quality that support sustainability and seasonality.
• Weighs, measures, and scales ingredients.
• Cooks from fresh producing complete dishes.
• Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
• Prepares, cooks, and finishes fruit and vegetables.
• Prepares, cooks, and finishes sauces.
• Prepares, cooks, and finishes pureed and cream soup and stock-based dishes.
• Prepares and cooks noodles, and fresh or convenience pasta.
• Prepares and cooks pulses and grains, including long and short grain rice.
• Prepares, cooks, and finishes eggs or egg-based dishes.
• Prepares, cooks, and finishes leavened and unleavened dough products.
• Prepares, cooks, and finishes sweet and savoury pastry products using short, sweet, and choux.
• Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
• Prepares, produces, and finishes hot and cold desserts.
• Stuffs, fills, and panés across food types.
• Prepares and cooks dishes using alternative ingredients, e.g., plant-based, gluten-free.
• Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability.
• Uses seasoning, spices, rubs, and marinades to flavour ingredients.
• Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
• Portions, plates, finishes, garnishes, and presents individual dishes.
• Exercises portion control and acts to maximise yield.
• Achieves intended quality in terms of texture, flavour, and appearance.
• Identifies and resolves errors during the production process.
• Assists in the resolution of feedback, complaints, and issues.
• Prepares, cleans, and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly, and efficiently.
• Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
• Selects and applies hygiene management techniques to maintain a safe, clean work environment, including personal hygiene, PPE, and uniform.
• Complies with health and safety legislation, regulations, guidelines, and procedures.
• Undertakes stock control, storage, and rotation.
• Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
• Follows equity, diversity, and inclusion legislation and organisational policies.
• Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
• Communicates with colleagues, manager, and other stakeholders in a professional manner.
• Works as part of a team to support service delivery.
• Uses feedback to improve own performance.
• Manages own time to ensure tasks are completed.