This apprenticeship has been retired

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Overview of the role

Preparing food and carrying out basic cooking tasks in every section of a kitchen under the supervision of a senior chef.

Commis chef

Reference Number: ST0228

Details of standard


A commis chef is the most common starting position in many kitchens and in principal the most junior culinary role. A commis chef prepares food and carries out basic cooking tasks under the supervision of a more senior chef. The primary objective of the commis chef is to learn and understand how to carry out the basic functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The learning journey of any chef will vary considerably from one individual to the next; however it is necessary to understand and have experience in the basics that this role provides in order to progress to any future senior chef role.

  Knowledge and Understanding (Know it) Skills (Show it) Behaviours (Live it)

Identify the factors which influence the types of dishes and menus offered by the business

Contribute to reviewing and refreshing menus in line with business and customer requirements

Show enthusiasm for keeping up to date with business and industry trends


Recognise how technology supports the development and production of dishes and menu items in own kitchen

Use available technology in line with business procedures and guidelines to achieve the best result

Use technology and equipment in line with training

Recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date


Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order


Has the confidence to promptly deal with sub-standard ingredients, or those nearing their sell by date


Know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time- bound environment


Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard


Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed


Identify correct ingredients and portion sizes for each dish in line with recipe specifications

Measure dish ingredients and portion sizes accurately Pay attention to detail and work consistently to achieve standards

Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition


Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements


Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques


Identify commonly used knives and kitchen equipment and their specific function


Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food


Demonstrate care and attention when using knives and equipment


Recognise and understand sources and quality points of common food groups and commodities

Correctly store and use food commodities when preparing dishes Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail

Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables


Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes


Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes


Recognise the impact of seasonality on the availability, quality and price of ingredients


Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification

Has an appreciation of ingredients
Food Safety

Identify the personal hygiene standards, food safety practices and procedures required, understand the importance of following them and consequences of failing to meet them


Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required

Demonstrate high personal hygiene standards

Know how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation


Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer


Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety


Understand how personal and team performance impact on the successful production of dishes and menu items


Work effectively with others to ensure dishes produced are of high quality, delivered on time and to the standard required


Take pride in own role through an enthusiastic and professional approach to tasks


Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures


Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working


Listen to and respect other peoples’ point of view and respond politely


Understand the importance of training and development to maximise own performance

Develop own skills and knowledge through training and experiences Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team. Recognise own personal growth and achievement

Know how to support team members when the need arises

Support team members to produce dishes and menu items on time to quality standards Respond positively to instruction and be aware of team members who may need support to get menu items out on time without compromising quality

Have an understanding of professional behaviours and organisational culture


Perform role to the best of own ability in line with the business values and culture


Behave in a manner in line with the values and culture of the business


Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house

Develop good working relationships across the team and with colleagues in other parts of the organisation, and deal with challenges and problems constructively to drive a positive outcome Communicate and behave effectively to help team members achieve the best result for the customers and the business

Understand the basic costing and yield of dishes and the meaning of gross profit


Follow instruction to meet targets and effectively control resources

Communicate and behave effectively to help team members achieve the best result for the customers and the business

Understand the principles of supply chain and waste management

Follow procedures regarding usage and waste of resources Set an example to others by working in ways which minimise waste

Recognise potential risks in the working environment, how to address them and the potential consequences of those risks


Undertake all tasks with due care and attention, reporting risks in the appropriate manner


Is vigilant and aware of potential risks within the kitchen environment and takes action to prevent them


Employers will set their own entry requirements in order to start on this apprenticeship.


Based on the entry requirements the minimum duration for this apprenticeship is 12 months


Progression from this apprenticeship is expected to be into a chef de partie role or senior production chef role.


This apprenticeship standard is set at level 2


March 2018, unless there is evidence of significant industry change which employers agree warrants earlier amendment.

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Status: Retired
Level: 2
Reference: ST0228
Version: 1.0
Date updated: 03/03/2019
Approved for delivery: 27 April 2016
Route: Catering and hospitality
Minimum duration to gateway : 12 months (this does not include EPA period)
Maximum funding: £9000
LARS Code: 93
EQA Provider: Ofqual
Employers involved in creating the standard: Hilton Worldwide, Mitchells and Butler, The Spirit Pub Company, Compass Group UK&I, PGL, McDonald’s UK, Hospitality SME consortium led by the Lancaster London, Red Carnation Hotels, Frederic Robinson, Barchester Healthcare, Whitbread, SSP, KFC UK, Greene King, Institute of Hospitality, Royal Academy of Culinary Arts, British Institute of Innkeeping, British Beer & Pub Association, People 1st, Brend Hotels

Version log

Version Change detail Earliest start date Latest start date Latest end date
1.3 Funding band revised 26/06/2023 Not set Not set
1.2 End-point assessment plan and standard revised. 28/09/2021 25/06/2023 Not set
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 Not set
1.0 Retired 27/04/2016 03/03/2019 Not set

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