The primary objective of the Commis Chef is to learn and understand how to carry out the key 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 programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including:
· Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits.
· Health, safety and security of the working environment including food safety and hygiene practices.
· Food waste management and minimisation.
· Professional behaviours – timekeeping, attendance, following company standards, reliability, communication.
· Importance of working within budgets.
· Understanding the supply chain and how to work with suppliers.
· Risks in a work environment and how to manage them.
· Taste – basic flavour profile, seasoning, herbs and spices.
· Correct techniques including common knives, tools and equipment.
· Key allergens.
· Working as part of a team.
· Meeting targets and effectively controlling resources.