Commis chef / Institute for Apprenticeships and Technical Education

This is not the latest approved version of this apprenticeship. View the latest version

This apprenticeship is in revision

This revised version of Level 2 Commis Chef will be available for starts from 02 June 2025.

Key information

Status: Standard in development
Proposal approved

Occupational standard approved

End-point assessment plan approved

Funding approved
Reference: ST0228
Level: 2
Minimum duration to gateway: 12 months
Typical EPA period: 3 months
Route: Catering and hospitality
Integration: None
Maximum funding: £9000
Date updated: 18/02/2025
Lars code: 93
EQA provider: Ofqual
Example progression routes:
Review: this apprenticeship will be reviewed in accordance with our change request policy.

Occupation summary
Typical job titles
Occupation duties
Knowledge
Skills
Behaviours
Qualifications
Version log

Details of the occupational standard

Occupation summary

This occupation is found in the hospitality industry , largely in luxury, fine dining and gastro venue, for example, restaurants, hotels, inns, conference and events venues, pubs, cruise ship including independent and branded establishments.

The broad purpose of this occupation is to support the kitchen to provide a refined culinary offer. Commis chefs typically work in a brigade, large or small, to prepare, cook, and finish a wide range of food items from fresh across all sections in a kitchen.

In their daily work, an employee in this occupation interacts with a team, sometimes known as a brigade, of chefs, the wider team, including front of house staff, and suppliers and customers. A commis chef is typically directly managed by a Chef de Partie, a Sous chef, or a Head Chef, or, in some cases, directly by a Chef Patron or Executive Chef.

An employee in this occupation will be responsible for preparing and cooking food items from fresh, and finishing refined dishes. Commis Chefs will follow directions from a senior chef to ensure that dishes are produced to order and time. They are responsible for implementing hygiene, health and safety, and food safety legislation and local procedures, including allergen handling. They are responsible for stock control, following business practice for stock rotation and use, and for maintaining food safety throughout receipt, storage, production, holding, and further storage and reuse of cooked items. They are responsible for the safe and efficient handling and use of a range of specialist kitchen knives, manual tools and electric equipment.

Typical job titles include:

Chef Commis chef Junior culinary chef Professional chef

Occupation duties

Duty	KSBs
Duty 1 Work in a team to prepare food items from fresh in line with business standards and recipe specifications.	K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K22 K23 K24 K25 K34 K35 K36 S1 S2 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S20 S23 S24 S25 S34 S35 S36 S38 B1 B3 B4
Duty 2 Work in a team to cook food items from fresh in line with business standards and recipe specifications.	K2 K6 K7 K8 K9 K10 K11 K12 K13 K14 K16 K19 K20 K23 K24 K25 K34 K35 K36 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S18 S19 S21 S24 S25 S34 S35 S36 S38 B1 B3 B4
Duty 3 Work in a team to finish dishes in line with business standards and recipe specifications.	K2 K6 K7 K8 K9 K10 K11 K12 K13 K14 K21 K23 K25 K34 K35 K36 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S18 S19 S22 S24 S25 S34 S35 S36 S38 B1 B3 B4
Duty 4 Follow direction from a senior chef to support the production of on time, to order dishes from fresh.	K1 K2 K3 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K19 K20 K21 K22 K25 K34 K35 K36 K37 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S20 S21 S22 S23 S26 S34 S35 S36 S37 S38 B1 B3 B4
Duty 5 Follow health and safety and food safety legislation.	K1 K4 K5 K6 K7 K8 K10 K11 K12 K13 K14 K15 K16 K18 K19 K20 K21 K27 K29 K31 S1 S2 S26 S28 S29 S30 S32 B2 B3
Duty 6 Use and clean professional knives and other specialist manual and electric kitchen equipment, following safe handling procedures.	K1 K3 K4 K5 K6 K7 K8 K10 K11 K12 K13 K14 K15 K18 K19 K22 K24 K26 K36 S1 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S20 S22 S23 S27 S36 S38 B3
Duty 7 Adjust recipes to accommodate plant based, gluten free, and individual dietary needs, including allergens.	K6 K11 K12 K13 K14 K15 K16 K24 S8 S9 S10 S14 S15 S16 S17 S18
Duty 8 Contribute to maintaining a hygienic and efficient working environment, including due diligence.	K7 K15 K27 K28 K34 K35 K36 S28 S29 S32 S36 S38 B2 B3
Duty 9 Receive, process, store and use fresh ingredients, and other consumables, in line with business requirements and customer demand.	K2 K30 K31 K34 K36 S3 S31 S32 S36 B3
Duty 10 Develop own skills and knowledge through training and experiences	K25 K32 K33 K35 K36 K37 S26 S34 S35 S36 S37 S38
Duty 11 Follow sustainability best practice in relation to the use of resources including ingredients, energy, and waste.	K2 K4 K5 K6 K7 K8 K9 K10 K11 K12 K13 K14 K15 K16 K17 K18 K22 S3 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 S19 S22 S23 S31
Duty 12 Observe equity, diversity, inclusion, and wellbeing guidelines, and contribute to a supportive, inclusive, and motivational working environment.	K32 K33 K34 K35 K36 K37 S26 S33 S34 S35 S36 S37 B1 B4 B5

KSBs

Knowledge

K1: Correct knife for task and how to use effectively and efficiently. Back to Duty

K2: Quality indicators in and seasonality of ingredients. Back to Duty

K3: Methods of weighing, measuring, and scaling. Back to Duty

K4: Methods of preparing meat, offal, game, poultry, fish, and shellfish from whole; trim, de vein, portion, break down, bone, skin, fillet, shell. Back to Duty

K5: Methods of preparing fruit and vegetables eg julienne or matchsticks, mirepoix or rough cut, macédoine or large dice, Brunoise or fine dice, paysanne or neat cuts, and jardinière or batons. Back to Duty

K6: Methods of preparing, cooking and finishing sauces; roux based , emulsified, stock, hot and cold sweet and savoury sauces including plant based and gluten free. Back to Duty

K7: Methods of preparing, cooking and finishing pureed and cream soup, and stock based dishes. Back to Duty

K8: Methods of preparing and cooking noodles and fresh or convenience pasta. Back to Duty

K9: Methods of preparing and cooking pulses and grains, including long and short grain rice. Back to Duty

K10: Methods of preparing and cooking eggs or egg based dishes; batter, poached, boiled, fried, omelette, scrambled. Back to Duty

K11: Prepares, cooks and finishes leavened and unleavened dough products. Back to Duty

K12: Methods of preparing, cooking, and finishing sweet and savoury pastry products using short, sweet, and choux. Back to Duty

K13: Methods of preparing cooking and finishing scones, biscuits, sponge cakes, and non sponge cakes. Back to Duty

K14: Methods of preparing, producing, and finishing hot and cold desserts. Back to Duty

K15: Methods of stuffing, filling and pané across food types. Back to Duty

K16: Techniques for preparation and cooking when using alternative ingredients eg plant based, gluten free. Back to Duty

K17: Methods of reducing waste and improving sustainability by maximising the use of ingredients Back to Duty

K18: Flavour ingredients using seasoning, spices, rubs and marinades. Back to Duty

K19: Methods of sealing, grilling, deep frying, shallow frying, stir frying, sauté, braising, stewing, baking, roasting, boiling, and poaching across food types. Back to Duty

K20: Principles of seasoning and flavouring during cooking and finishing to create balanced dishes. Back to Duty

K21: Principles of portioning, plating, finishing, garnishing and presenting individual dishes. Back to Duty

K22: Principles of portion control and yield and how it impacts profitability and sustainability. Back to Duty

K23: Quality indicators related to texture, flavour, and appearance of finished products. Back to Duty

K24: Signs of common errors in production and how to rectify. Back to Duty

K25: Principles of handling feedback and complaints, and identifying and raising issues . Back to Duty

K26: Safe preparation, cleaning and efficient use of manual and electrical tools and specialist equipment. Back to Duty

K27: Methods to apply food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding. Back to Duty

K28: Hygiene management techniques to maintain a safe clean work environment, including personal hygiene and PPE and uniform. Back to Duty

K29: Health and safety legislation, regulations, guidelines and procedures relevant to own role. Back to Duty

K30: Stock control methods and processes including storage and rotation that take environmental sustainability into account. Back to Duty

K31: Methods to apply food safety and allergen procedures, including monitoring and recording food temperatures, on delivery and in storage. Back to Duty

K32: Legislation and organisational policies relating to equity, diversity and inclusion in the workplace. Back to Duty

K33: Techniques for maintaining good mental health and wellbeing, including asking for help with daily tasks. Back to Duty

K34: Principles of professional communication and conduct with colleagues, manager and other stakeholders. Back to Duty

K35: Principles of teamwork within and between teams and the impact on service delivery. Back to Duty

K36: Methods of planning own workload and prioritising tasks. Back to Duty

K37: Methods for using feedback to improve own performance. Back to Duty

Skills

S1: Selects correct knife for task. Back to Duty

S2: Uses knives effectively and efficiently. Back to Duty

S3: Selects ingredients of the right quality that support sustainability and seasonality. Back to Duty

S4: Weighs, measures, and scales ingredients. Back to Duty

S5: Cooks from fresh producing complete dishes. Back to Duty

S6: Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell. Back to Duty

S7: Prepares, cooks, and finishes fruit vegetables. Back to Duty

S8: Prepares, cooks, and finishes sauces. Back to Duty

S9: Prepares, cooks and finishes pureed and cream soup and stock based dishes. Back to Duty

S10: Prepares and cooks noodles, and fresh or convenience pasta. Back to Duty

S11: Prepares and cooks pulses and grains, including long and short grain rice. Back to Duty

S12: Prepares, cooks and finishes eggs or egg based dishes. Back to Duty

S13: Prepares, cooks and finishes leavened and unleavened dough products. Back to Duty

S14: Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux. Back to Duty

S15: Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes. Back to Duty

S16: Prepares, produces, and finishes hot and cold desserts. Back to Duty

S17: Stuffs, fills and panés across food types. Back to Duty

S18: Prepares and cooks dishes using alternative ingredients eg plant based, gluten free. Back to Duty

S19: Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability Back to Duty

S20: Uses seasoning, spices, rubs, and marinades to flavour ingredients. Back to Duty

S21: Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types. Back to Duty

S22: Portions, plates, finishes, garnishes, and presents individual dishes. Back to Duty

S23: Exercises portion control and acts to maximise yield. Back to Duty

S24: Achieves intended quality in terms of texture, flavour, and appearance Back to Duty

S25: Identifies and resolves errors during the production process. Back to Duty

S26: Assists in the resolution of feedback, complaints, and issues. Back to Duty

S27: Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently. Back to Duty

S28: Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding. Back to Duty

S29: Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform. Back to Duty

S30: Complies with health and safety legislation, regulations, guidelines and procedures. Back to Duty

S31: Undertakes stock control, storage, and rotation. Back to Duty

S32: Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage. Back to Duty

S33: Follows equity, diversity and inclusion legislation and organisational policies. Back to Duty

S34: Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks. Back to Duty

S35: Communicates with colleagues, manager and other stakeholders in a professional manner. Back to Duty

S36: Works as part of a team to support service delivery. Back to Duty

S37: Uses feedback to improve own performance. Back to Duty

S38: Manages own time to ensure tasks are completed. Back to Duty

Behaviours

B1: Advocates equality and respect, working positively with colleagues, managers and stakeholders. Back to Duty

B2: Prioritises hygiene and safety in working practise. Back to Duty

B3: Shows accuracy and attention to detail Back to Duty

B4: Takes responsibility when completing individual and team tasks to expected standards, helping resolve operational issues that arise. Back to Duty

B5: Maintains a professional image and attitude that represents the values of the business. Back to Duty

Qualifications

English and Maths

English and maths qualifications must be completed in line with the apprenticeship funding rules.

End-point assessment (EPA plan)

Rigorous robust and independent assessment undertaken by an apprentice at the end of training to test that the apprentice can perform in the occupation they have been trained in and can demonstrate the duties, and knowledge, skills and behaviours (KSBs) set out in the occupational standard

End-point assessment organisation (EPAO)

An organisation approved to deliver end-point assessment for a particular apprenticeship standard. EPAOs must be on the register of end-point assessment organisations

Holistic or synoptic

Assessment of an apprentice’s knowledge, skills and behaviours in an integrated way i.e. assessing several KSBs at the same time

Knowledge, skills and behaviours (KSB)

What is needed to competently undertake the duties required for an occupational standard

Valid

Referred to in relation to assessment methods; fit for purpose

Change request policy

Most changes to an apprenticeship are made as a result of a holistic review of it. We prioritise the need for such reviews based on a range of factors. These include:

the time since the apprenticeship was developed or last reviewed (taking account of its typical duration)
the existence of any known problems with it (e.g. lower than expected starts, low achievement rate, high withdrawal rate, any issues with the availability of training or end-point assessment provision)
whether the apprenticeship is currently subject to a dispensation
the relative significance of the apprenticeship based on how many users it has

The availability of an employer group to support a review and its potential impact on any related technical education product also inform the timing of a review.

Details of apprenticeships that are currently being revised or adjusted are available in our revisions and adjustments status report.

Version log

Version	Change detail	Earliest start date	Latest start date
Revised version awaiting implementation	Occupational standard, end-point assessment plan and funding band revised	02/06/2025	Not set
1.3	Funding band revised	26/06/2023	01/06/2025
1.2	End-point assessment plan and standard revised.	28/09/2021	25/06/2023
1.1	The funding band for this standard has been reviewed as part of the apprenticeship funding band review. The new funding band is £8000	04/03/2019	27/09/2021
1.0	Retired	27/04/2016	03/03/2019

Employers involved in creating the standard: Shepherd Neame, Fullers, Marstons, Excelcare, Leonardo Hotels, Inn Collection, IHG, River Green Restaurant, Kew Green Hotels, Mitchells and Butler, James' Places, St Austell Brewery, Dakota Hotels, Alchemist Bars and Restaurants, The Belfry, the Compass Group, Chewton Glen, Elior, Marriot, Somerset Larder, Stonegate, Brook's Club, Garrick Club, Royal Academy of Culinary Arts.

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Commis chef