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Commis Chef

Level 2

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.

Units within this qualification include:

Culinary Principles and Practices – Level 2

Allergen Awareness and Control in a Commis Chef Environment – Level 2

Maintaining Food Safety in a Commis Chef Environment – Level 2

Effectively Cleaning Food Areas – Level 2

Achieving Performance through Own Role and Working with Others – Level 2

Minimising Loss in the Food Operations Industry – Level 2

Preparing and Cooking: Meat and Offal – Level 2

Preparing and Cooking: Poultry – Level 2

Preparing and Cooking: Fish and Shellfish – Level 2

Preparing and Cooking: Game – Level 2

Preparing and Cooking: Vegetables – Level 2

Preparing and Cooking: Rice, Pasta and Egg Dishes – Level 2

Preparing and Cooking: Stock, Soup and Sauces – Level 2

Preparing and Cooking: Vegetable Protein – Level 2

Preparing and Baking: Bread and Dough – Level 2

Preparing and Cooking: Pastry – Level 2

Preparing and Baking: Cakes, Sponges, Biscuits and Scones – Level 2

Preparing, Cooking and Baking: Hot and Cold Desserts – Level 2

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Wessex House, Upper Market Street, Eastleigh, Hampshire, SO50 9FD

02380 016 555 

enquiries@datrainingandconsultancy.co.uk

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