Before applying to this apprenticeship, please check that you meet all entry requirements. 

The minimum age at which the employment of an apprentice may commence is 16 years of age.

The minimum education requirements are:

A Level 4 Major Award or the QQI National Framework of Qualifications,

    or

A Level 3 Certificate on the European Qualifications Framework with passes in a minimum of 5 subjects,

    or
Have a minimum of three years trade related experience - Assessment of trade related experience is by application to Kerry Education and Training Board.

In addition to the above, a pass grade in Maths in a qualification placed at Level 3 on the National Framework of Qualifications or Level 2 on the European Framework of Qualifications is also required.

Non-native English speakers require proof of having a B2 level of proficiency in the English language. 

You will be required to work in a hotel or restaurant during two years of the programme. 

n advance of completing an application for the Commis Chef Apprenticeship it is important to understand the commitment you will need to provide to this programme.

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. 

Year 1 consists of:

• 3 weeks of intensive structured learning in a college or centre.
• 2 days per week in a college or centre and 3 days per week working with a SOLAS approved employer from October to June.
• 1 day per week in a college or centre and 4 days per week working with a SOLAS approved employer for July and August.

Year 2 consists of:

• 2 days per week in a college or centre and 3 days per week working with a SOLAS approved employer from September to June.
• 1 day per week in a college or centre and 4 days per week working with a SOLAS approved employer for July and August.

The training is provided by the following list of institutions:

• Cavan/Monaghan ETB Cavan Institute
• Cork ETB Westside Centre
• Crumlin College of Further Education
• Colaiste Ide College of Further Education
• Galway/Roscommon ETB
• Kerry ETB, Kerry College of Further Education
• Limerick ETB, Hospitality Education & Training Centre
• Kilkenny/Carlow ETB
• Kildare/Wicklow ETB
• Mayo/Sligo/Leitrim ETB
• City of Dublin ETB

On successful completion, the Commis Chef will 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.

Food Safety: 

• 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.

People: 

• 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.

Business: 

• 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

Competencies

Culinary: 

• 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.

Food Safety:

• 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.

People: 

• 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.

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.

Culinary:

• 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

Food Safety:

• 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

On successful completion of the apprenticeship programme, newly qualified Commis Chefs will receive a QQI Level 6 Major Award - Advanced Certificate in Culinary Arts. They will also be eligible to progress to the Chef de Partie Apprenticeship at QQI level 7.

Note: People in employment have a number of options for both Educational and Career Progression. It might also be possible to gain promotion within your existing company. 

By using your existing qualifications and your experience you might to able to secure an alternative position in a more senior role in another company. It may also be possible to set up your own company based again on your existing qualifications and experience.  Whatever route you decide to take remember education is a lifelong pursuit and you can always continue to up skill and/or retrain, whatever your age.  Links to some educational and enterprise supports can be found below.    

Commis Chef (Level 6), Chef de Partie (Level6/7), Sous Chef (Level 7/8), Head Chef (Level 7/8), Executive (Level 9), Food Product Development Chef (Levels 6/7/8). - Candidates who have successfully completed a relevant award at Level 5 can apply for entry into this system. candidates who successfully complete each level will be eligible to progress to the next level with appropriate relevant work experience.

Career Progression Useful Links:  

On completion of an apprenticeship your educational progression options may be offered as full awards on the NFQ levels 7-10 National Framework .  You may also decide to embark on a partial award or to up skill in a particular area by undertaking a short specialised course.   Depending on your skills, knowledge and experience some of the opportunities below might be appropriate to help develop your Career pathway.   

• Springboard & conversion courses  
• Skillnet Sector learning network courses
• Skills to Advance with Local ETB Board
• Further education training centres
• Post graduate education options

Enterprise and Self-Employment Support:

On completion of an apprenticeship if you feel you have the appropriate knowledge, skills and experience you may decide to set up your own business. The links below might be useful to support you:

• Local Enterprise Offices For profit Local enterprise support
• Local Area partnerships For profit enterprise support
• Social entrepreneurs Not-for-profit enterprise support
• Franchising  Developing your business under an established franchise

To become an apprentice in Ireland you must be hired by an employer. Apprenticeship employers are formally approved by SOLAS in advance of employing apprentices. Apprentices get a formal contract of employment as part of their apprenticeship.

This apprenticeship is managed and supported by the Irish Hotels Federation, the Restaurants Association of Ireland and Failte Ireland. If you are interested in a Commis Chef Apprenticeship you should contact Kerry ETB Training Centre via the contact details below.

Full eligibility criteria for this apprenticeship are available in the applicant Guide 

Commis Chef Applicant Guide

Recruitment will be through local employers advertising their positions.

To find an apprenticeship, you can search apprenticeship vacancies and a list of currently approved apprentice employers on the Apprenticeship Jobs & Employers Portal. You can search for vacancies by location, and employers in each apprenticeship.

Use this link to explore a list of Approved Employers by Region and by Apprenticeship type.

The Irish Hotels' Federation (IHF) and the Restaurants' Association of Ireland are among those in the consortium offering a two-year commis chef apprenticeship.

John Byrne, Business Development Executive, National Commis Chef Apprenticeship Programme at Tel: 086 1040876 or Email: [email protected].

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, Mayo, Sligo and Leitrim ETB.

Ioseph Nestor, National Apprenticeship Programme Coordinator Tel: 066 714 9600 Ioseph Nestor at [email protected]

Con O'Sullivan Tel: 066 714 9600 or email [email protected]

For more information contact [email protected]

Finding an employer and securing your apprenticeship

Finding an employer or registering your interest with an official Coordinating Provider is one of the first things you need to do to start an apprenticeship.

Opportunities for this apprenticeship may be available from the following organisations:

• Restaurants Association

Online Jobsites

Here are some direct links to employment websites that frequently list apprenticeship vacancies.

Note: These websites may include vacancies that are not QQI accredited Apprenticeships.

Apprentices are not required to pay a student contribution for this apprenticeship.

An apprentice is an employee under a full time contract of employment with all the statutory entitlements and protections under employment legislation.

As with any employee the rate of pay is agreed between the employer and the apprentice, but must be at least the national minimum wage rate (and not the training rate). The apprentice’s salary and/or wages is paid by the employer for both on and off the job.