Commis Chef (Level 2 Standard)

Commis chefs may work in different types of organisations and employers such as restaurants, hotels, care homes/hospitals, military establishments and cruise ships. The broad purpose of the occupation is to support the kitchen in providing the culinary offer by preparing, cooking and finishing a range of food items whilst rotating around each section of the kitchen. 

Roles and responsibilities may include:  

• working as part of a kitchen brigade to ensure the quality of the food items produced meets brand, organisational and legislative requirements including the completion of food safety management documentation.
• You will receive, check and correctly store deliveries as well as checking and reporting food items and stock levels.

You will contribute to improving the culinary offer of their organisation.

Applicants aged 16–18 who have not achieved GCSE Maths and English at grade 4 (C) or above must work towards and attempt Functional Skills Level 2 in both subjects as part of their apprenticeship programme.

For applicants aged 19 and over, this requirement is optional and can be removed if both the apprentice and employer agree, with the decision formally documented at enrolment.

• Hands-on Training & College Learning: Apprentices work in professional kitchens, such as restaurants, hotels and pubs, while attending college one day per week. They support senior chefs by preparing ingredients, cooking basic dishes, and maintaining kitchen hygiene, gaining practical experience in fast-paced environments.

• Wide-Ranging Curriculum: The course covers food preparation, basic cooking techniques, knife skills, food safety, nutrition, and kitchen operations. Apprentices also learn about menu planning, stock control, and working within legal and environmental standards, building a strong foundation for culinary careers.

• Specialist Pathways: Learners may train in fine dining, gastro pubs, event catering, or hospitality venues. Employers may support additional training in pastry, sauces, or international cuisine depending on the kitchen’s focus and the apprentice’s interests.

• Career-Ready Qualification: Upon completion (typically 12 months), apprentices earn a Level 2 qualification and are ready for roles like commis chef, kitchen assistant, or junior cook, with progression into chef de partie, senior production chef, or Level 3 culinary apprenticeships.

For a comprehensive understanding of this programme and what it entails, please click here.

This Commis Chef Apprenticeship is taught at our London Road campus, one day per week with assessment and observations within the workplace throughout the apprenticeship.

Typically, this Level 2 Apprenticeship will take 12 months to complete, plus the End Point Assessment period.

To be an apprentice, you will need an employer who can offer you a specific role relevant to this apprenticeship and release you for your training. Once you have an employer in place, you can apply online. If after reading this fact sheet, you are still undecided about the course most suitable for you, please drop into one of our advice events, ring the Apprenticeship Team on 01743 653444 or email apprenticeships@shrewsbury.ac.uk