Commis Chef (Level 2) Apprenticeship

This position involves food preparation and presentation with flair for breakfast, lunch, and dinner for A la Carte, room service, functions, and buffet service. Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. Demonstrate commitment to customer service.

Main Responsibilities

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained
• Order necessary foods according to proposed business demands
• Consult with Executive Chef for guidance and authorisation of order
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu, and any relevant changes
• Work with Head Chef and other Chefs in the preparation and production of food as required
• Prepare and ensures availability of mis en place as required
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced, and cleaned. Report any problems to the Head Chef
• Assist and liaise with chef on duty as required and participate in food waste fight
• Notify your Manager of any reason you may not be capable of performing your tasks safely
• Participate in workplace consultation on matters pertaining to Workplace Health and Safety, as per the hotels agreed arrangements
• Comply with safe work practices by following Accor Health, Safety, and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel
• Attend and actively participate in all WH&S training required of you by the Hotel
• Report any health or safety hazards, incidents, and injuries to your Manager / Supervisor or Manager on Duty as soon as possible
• Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form
• Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form
• Work together with trust so that colleagues and management meet the goals of the department / Hotel
• Treat customers and colleagues from all cultural groups with respect, sensitivity, and transparency

Where you'll work

Novotel Hotel, 2 Cambridge Square
Milton Avenue
Cambridge
CB4 0AE

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

Training provider

CAMBRIDGE REGIONAL COLLEGE

Training course

Commis chef (level 2)

Understanding apprenticeship levels

What you'll learn

• 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 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 eg 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.