Level 2 -
Preparing food and basic cooking tasks in a kitchen under supervision.
Reference: OCC0228
Status:
SOC 2020 sub unit groups:
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.
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.
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.
Work in a team to prepare food items from fresh in line with business standards and recipe specifications.
Work in a team to cook food items from fresh in line with business standards and recipe specifications.
Work in a team to finish dishes in line with business standards and recipe specifications.
Follow direction from a senior chef to support the production of on time, to order dishes from fresh.
Follow health and safety and food safety legislation.
Use and clean professional knives and other specialist manual and electric kitchen equipment, following safe handling procedures.
Adjust recipes to accommodate plant based, gluten free, and individual dietary needs, including allergens.
Contribute to maintaining a hygienic and efficient working environment, including due diligence.
Receive, process, store and use fresh ingredients, and other consumables, in line with business requirements and customer demand.
Develop own skills and knowledge through training and experiences
Follow sustainability best practice in relation to the use of resources including ingredients, energy, and waste.
Observe equity, diversity, inclusion, and wellbeing guidelines, and contribute to a supportive, inclusive, and motivational working environment.
This occupational progression map shows technical occupations that have transferable knowledge and skills.
In this map, the focused occupation is highlighted in yellow. The arrows indicate where transferable knowledge and skills exist between two occupations. This map shows some of the strongest progression links between the focused occupation and other occupations.
It is anticipated that individuals would be required to undertake further learning or training to progress to and from occupations. To find out more about an occupation featured in the progression map, including the learning options available, click the occupation.
Progression decisions have been reached by comparing the knowledge and skills statements between occupational standards, combined with individualised learner movement data.
Technical Occupations
Levels 2-3
Higher Technical Occupations
Levels 4-5
Professional Occupations
Levels 6-7
Catering and hospitality