A Commis Chef is the most common starting position in many kitchens and in principle the most junior culinary role. The primary objective of the Commis Chef is to learn and understand how to carry out basic functions in every section of the kitchen. This gives the opportunity to experience, consider and value every section with a view to choosing an area where you feel most inspired.
You will cover a wide range of food preparation and cooking including: fish, shellfish, meat, poultry, game, offal, vegetables, sauces, stock, soup, rice, pasta/noodles, vegetable protein, bread and dough, pastry, cakes, sponges, biscuits, scones, cold and hot desserts.
- Hold two GCSEs at grade C/4 including English and maths
- Be employed within the catering industry or have an employer in this area willing to take you on as an apprentice
You may have also achieved a Level 1 Culinary Skills qualification.
Applicants to this Apprenticeship will be from different age groups, with differing backgrounds and experience. As a guide, applicants may enter via a range of routes including from:
- Work experience
- Training and/or experience which may include a portfolio showing what has been completed