The advice I would give is firstly talk to someone you may know that is already in the trade and ask them any questions that you may have or ask them about some of there first hand experiences.
Another good piece of advice would be to go onto YouTube and search some basic electrics, keep in mind that these are the kind of things that you will face when you go to the college phases of your apprenticeship . There are books and e-books that can be purchased to get an understanding.
Creative people are drawn to careers and activities that enable them to take responsibility for the design, layout or sensory impact of something (visual, auditory etc). They may be drawn towards the traditional artistic pursuits such as painting, sculpture, singing, or music. Or they may show more interest in design, such as architecture, animation, or craft areas, such as pottery and ceramics.
Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
The Commis Chef apprenticeship programme is a 24-month training programme leading to a qualification at Level 6.
The 2-year programme involves 3 or 4 days per week on-the-job training, and 1 or 2 days per week off-the-job, depending on the time of year.
On successful completion, the Commis Chef will have:
Knowledge Culinary: Be able to identify/recognise/understand
The factors which influence the types of dishes and menus offered by the business
How technology supports the development and production of dishes and menu items in own kitchen
The importance of checking food stocks and managing stock rotation
The setup, preparation and cleaning tasks to the agreed standard whilst working in a challenging environment( in compliance with food safety legislation)
The correct ingredients and portion sizes for each dish in line with recipe specifications
The principles of basic food preparation and cooking; taste; allergens; diet and nutrition
Commonly used knives and kitchen equipment and their specific function
Sources and quality points of common food groups and commodities
Traditional cuts of and basic preparation methods for, meat, poultry, fish and vegetables
The impact of seasonality on the availability, quality and price of ingredients
Identify the personal hygiene standards, food safety practices and procedures required in compliance with food safety legislation
Understand how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation
Understand how personal and team performance impact on the successful production of dishes and menu items
Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures
Understand the importance of training and development to maximise own performance
Know how to support team members when the need arises
Have an understanding of professional behaviours and organisational culture
Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house
Understand the basic costing and yield of dishes and the meaning of gross profit
Understand the principles of supply chain and waste management
Recognise potential risks in the working environment, how to address them and the potential consequences of those risks
Demonstrate a specialist knowledge of hospitality business principles and practices including application within an entrepreneurial context
Contribute to reviewing and refreshing menus in line with business and customer requirements
Use available technology in line with business procedures and guidelines to achieve the best result
Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
Measure dish ingredients and portion sizes accurately
Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements
Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food
Correctly store and use food commodities when preparing dishes
Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
Complete preparation and cooking tasks to a high standard delivered on time and presented as described within the recipe specification
Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required in compliance with food Hygiene requirements
Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer in compliance with Food Safety regulation
Ensure that teamwork and communication are utilised in the production of dishes of high quality, delivered on time and to the standard required
Use suitable methods of communication and operate in a fair and equal manner that demonstrates effective team working
Develop own skills and knowledge through training and experiences
Support team members to produce dishes and menu items on time to quality standards
Perform role to the best of own ability in line with the business values and culture
Develop good working relationships across the team and with colleagues in other parts of the organisation, and deal with challenges and problems constructively to drive a positive outcome
Follow instruction to meet targets and effectively control resources
Follow procedures regarding usage and waste of resources
Undertake all tasks with due care and attention, reporting risks in the appropriate manner
Show enthusiasm for keeping up to date with business and current industry trends
Use information communication technology and equipment in line with hospitality training
Demonstrate the knowledge and understanding of stock rotation and stock control
Demonstrate the ability to identify when tasks are not going to plan and have the confidence to request support when needed through the mentoring system
Work consistently to achieve standards within the hospitality environment
Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practising and reflecting on different preparation and cooking techniques
Demonstrate care and attention when using knives and equipment in conjunction with health and safety regulation
Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail
Utilise the correct cuts and preparation methods in the production of high quality, safe and wholesome dishes/food for consumption
Develop an understanding and appreciation of food ingredients
Demonstrate excellence personal hygiene standards in conjunction with food safety legislation
Demonstrate safe working practices when storing, preparing and cooking ingredients in order to maintain quality and ensure food safety
Apply a professional approach to all tasks within the role
Listen and understand other peoples’ point of view and respond courteously
Acknowledge and recognise teams achievement through positive feedback recognising peoples work and commitment
Work positively as a team member
Apply and understand the business culture and values
Communicate and behave effectively to help team members achieve the best result for the customers and the business
Be financially aware of the cost implications through the business in approach to all aspects of work
Apply good waste management practices within the business
Be aware of potential risks within the kitchen environment and takes action to prevent them
A Commis Chef carries out the core cooking tasks/responsibilities within the kitchen section of a restaurant, hotel, catering facility (e.g. starters, vegetables, sweets, meats, sauces, etc.). The Commis Chef works autonomously at this level.
Pay & Fees
For this new Commis Chef apprenticeship, the employer pays the apprentice for the duration of the apprenticeship.
The rate of pay is agreed between the employer and the apprentice.
Information to follow
Getting an Apprenticeship
The industry served by this apprenticeship is the Tourism and Hospitality Industry, through its industry bodies i.e. IHF, RAI, IHI, VFI. and CMAI.
The Irish Hotels' Federation (IHF) and the Restaurants' Association of Ireland are among those in the consortium offering a two-year commis chef apprenticeship.
115 apprentices are to be recruited nationally on the first intake (October 2017) in seven centres.
Within 6-12 months there will be a further intake of 385 apprentices. The aim is to reach a total of 4,500 apprentices in total 9comprising both 1st year and 2nd year apprentices)within the next 4-5 years.
Recruitment will be through local employers advertising their positions.
The apprenticeship is coordinated by Kerry Education and Training Board and is delivered in a range of locations in Cavan & Monaghan ETB, City of Dublin ETB, Cork ETB, Galway & Roscommon ETB, Kerry ETB, and Limerick & Clare ETB.
At the end of the apprenticeship, the commis chef will be able to demonstrate competence, knowledge and skills in the following areas:
With the initial Commis Chef stage of the apprenticeship now in place (August 2017), further apprenticeship stages are currently being developed to enable progression to to Chef de Partie, Sous Chef and Executive Chef.