Commis chef

Key information

  1. Status: Approved for delivery (available for starts)
  2. Reference: ST0228
  3. Version: 1.4
  4. Level: 2
  5. Minimum duration to gateway: 12 months
  6. Typical EPA period: 3 months
  7. Route: Catering and hospitality
  8. Integration: None
  9. Maximum funding: £9000
  10. Date updated: 03/06/2025
  11. Approved for delivery: 27 April 2016
  12. Lars code: 93
  13. EQA provider: Ofqual
  14. Example progression routes:
  15. Review: this apprenticeship will be reviewed in accordance with our change request policy.

Contents

Contents

Apprenticeship summary

Overview of the role

Preparing food and basic cooking tasks in a kitchen under supervision.

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

End-point assessment summary

ST0228, Commis chef level 2

This is a summary of the key things that you – the apprentice and your employer need to know about your end-point assessment (EPA). You and your employer should read the EPA plan for the full details. It has information on assessment method requirements, roles and responsibilities, and re-sits and re-takes.

What is an end-point assessment and why it happens

An EPA is an assessment at the end of your apprenticeship. It will assess you against the knowledge, skills, and behaviours (KSBs) in the occupational standard. Your training will cover the KSBs. The EPA is your opportunity to show an independent assessor how well you can carry out the occupation you have been trained for.

Your employer will choose an end-point assessment organisation (EPAO) to deliver the EPA. Your employer and training provider should tell you what to expect and how to prepare for your EPA.

The length of the training for this apprenticeship is typically 12 months. The EPA period is typically 3 months.

The overall grades available for this apprenticeship are:

  • fail
  • pass
  • merit
  • distinction

When you pass the EPA, you will be awarded your apprenticeship certificate.


EPA gateway

The EPA gateway is when the EPAO checks and confirms that you have met any requirements required before you start the EPA. You will only enter the gateway when your employer says you are ready.

The gateway requirements for your EPA are:

  • achieved English and mathematics qualifications in line with the apprenticeship funding rules
  • for the simulated practical with questions, the project's title and scope must be agreed with the EPAO and a project summary submitted

  • for the interview underpinned by portfolio, you must submit a portfolio of evidence

Assessment methods

Practical assessment with questions

You will be observed by an independent assessor completing a set of tasks. It will last 3 hours. They will ask you at least 4 questions.


Interview underpinned by a portfolio of evidence

You will have an interview with an independent assessor. It will last at least 60 minutes. They will ask you at least 10 questions. The questions will be about certain aspects of your occupation. You need to compile a portfolio of evidence before the EPA gateway. You can use it to help answer the questions.


Who to contact for help or more information

You should speak to your employer if you have a query that relates to your job.

You should speak to your training provider if you have any questions about your training or EPA before it starts.

You should receive detailed information and support from the EPAO before the EPA starts. You should speak to them if you have any questions about your EPA once it has started.Reasonable adjustments

If you have a disability, a physical or mental health condition or other special considerations, you may be able to have a reasonable adjustment that takes this into account. You should speak to your employer, training provider and EPAO and ask them what support you can get. The EPAO will decide if an adjustment is appropriate.

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Version log

Version Change detail Earliest start date Latest start date
1.4 Occupational standard, end-point assessment plan and funding band revised but remained the same. 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.

Crown copyright © 2025. You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. Visit www.nationalarchives.gov.uk/doc/open-government-licence

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