The NI Traineeship for Commis Chef

Transcription

1 The NI Traineeship for Commis Chef 1

2 1. Occupational Framework Title Framework for Northern Ireland NI Occupational Framework for a Commis Chef at Level 2 2. Occupational Profile 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. CORE OCCUPATIONAL STANDARD The occupational standard covers the knowledge, skills and behaviours required to meet the level of competence for a commis chef. The core competencies set out across key themes: culinary, food safety, people, customer, business and team leading are detailed in Appendix A. Core transversal skills The following transversal skills are cross-economy skills. They are an important part of any role, particularly within the hospitality sector, to ensure that competencies are integrated into a trainee s day to day activities and where possible, into the qualifications themselves. It is important that these skills, embedded into the learning journey, progress throughout the traineeship. Self-management Working with others Citizenship/participating in society Work professionalism Problem solving and decision making Numeracy and use of data Digital literacy Literacy and communication The initial, interim and final transversal skills for the commis chef framework are detailed in Appendix B 3. Entry requirements The achievement of a full Level 1 (defined as four GCSEs at grades D-G, including English and mathematics at grades D-F) will be the standard minimum entry criteria for this framework. Employers, with the support of their provider, may choose to set higher, or additional, entry requirements where required. 2

3 Where English or mathematics GCSE at grade C have not already been achieved upon commencement, participants will be provided with the opportunity to achieve a level 2 outcome through either; - improving their English and mathematics GCSE grades to a minimum of grade C (or equivalent new grade 4); - undertaking Level 2 Essential Skills in Communication and/or Application of Number. Applicants should be: willing to undertake a course of training both on-the-job and off-the-job and apply this learning in the workplace interested in preparing food motivated with a can-do attitude and willing to work as part of a team 4. Duration This framework can be delivered through either an employed or non-employed route. Those in a nonemployed route must obtain and record at least 700 hours relevant industry experience during the 24 month minimum duration. Those on an employed route must receive and record genuine learning and development activities, primarily off-job, of at least 400 hours which can comprise a mix of organisation specific and provider delivered content. It is anticipated that those in an employed route (of at least 30 hours per week) will typically reach competence in 18 months, trainees who excel may complete in as little as 12 months and those who are new to the industry may take up to 24 months. 5. National Occupational Standards (NOS) This framework for Commis Chef at Level 2 is underpinned by National Occupational Standards (NOS) which indicate the standards of competency performance that trainees must achieve when carrying out functions in the workplace, together with specifications of the underpinning knowledge and understanding. The relevant NOS for this framework can be found in Appendix C 6. Qualifications The mapping of existing qualifications identified gaps and further development work required as no existing qualification meets the identified NOS and occupational standard as defined by employers. The recommendation is to develop a single qualification, culminating in an end point assessment, utilising existing qualification content with modifications to fill identified gaps covering in full the skills, knowledge and behaviours. 3

4 7. Assessment As part of the qualification re-development a common assessment strategy will be developed covering in full the skills, knowledge and behaviours together with common assessment structures to include onprogramme assessment and an end-point assessment. The assessment strategy will also reflect the competence requirements for assessors. 8. Enhancements Additional qualifications and further training identified for the job role include: Qualifications (all mandatory) A one day customer service course, such as World Host Level 2 food safety Level 2 health and safety in the work place Industry content (all mandatory) Visits to a butcher, fish monger, vegetable producer, baker Demonstrations on kitchen equipment from suppliers, such as combination ovens Visits to organisations with other styles of cuisine 9. Progression Progression from this traineeship is expected to be into a chef de partie role or senior production chef role. To continue in further learning trainees may progress onto an apprenticeship aimed at chef de partie or senior production chef role. The following websites are useful to help trainees plan career progression: 4

5 Appendix A Occupational Standard for a Level 2 Commis Chef Industry Knowledge: All hospitality traineeships must include the following foundation knowledge Introduction to the hospitality and tourism industry Culinary Understand what hospitality means, the culture of the industry and why delivering a customer experience to meet and exceed customer s expectations is so important to hospitality businesses. Appreciate the importance of hospitality behaviours such as personal conduct, being adaptable, using initiative and communicating with a diverse range of people. Know the range of businesses and establishments that make up the hospitality industry, their differences and similarities and the variety of job roles and progression opportunities that are available. Understand the importance of tourism to the Northern Ireland economy and how this influences the products and services offered by a hospitality business Knowledge and Understanding (Know it) Skills (Show it) Behaviours (Live it) Identify the factors which influence the types of Contribute to reviewing and refreshing menus in line Show enthusiasm for keeping up to date dishes and menus offered by the business with business and customer requirements with business and industry trends Recognise how technology supports the Use available technology in line with business Use technology and equipment in line with development and production of dishes and menu procedures and guidelines to achieve the best result training items in own kitchen Recognise the importance of checking food stocks and keeping the storage areas in good order, know the procedures to carry out and how to deal with identified shortages and food close to expiry date Know how to undertake set up, preparation and cleaning tasks to standard whilst working in a challenging, time-bound environment Identify correct ingredients and portion sizes for each dish in line with recipe specifications 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 Has the confidence to promptly deal with sub-standard ingredients, or those nearing their sell by date Demonstrate the ability to identify when tasks are not going to plan and has the confidence to request support when needed Pay attention to detail and work consistently to achieve standards 5

6 Knowledge and Understanding (Know it) Skills (Show it) Behaviours (Live it) Identify the principles of basic food preparation and cooking; taste; allergens; diet and nutrition Identify commonly used knives and kitchen equipment and their specific function Recognise and understand sources and quality points of common food groups and commodities Recognise the impact of seasonality and local provenance on the availability, quality and price of ingredients Identify traditional cuts of; and basic preparation methods for, meat, poultry, fish and vegetables Understand the quality points, preparation and cooking methods for dishes containing: Meat Poultry Fish Vegetables Soups Stock Sauces Hot and cold desserts Bread and dough Pastry 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 Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification 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 to include the preparation, cooking and service of: Meat Poultry Fish Vegetables Soups Stock Sauces Hot and cold desserts Bread and dough Pastry Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practicing and reflecting on different preparation and cooking techniques Demonstrate care and attention when using knives and equipment Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail Has an appreciation of ingredients Utilise the correct cuts and preparation methods to produce high quality, technically sound dishes Have an appreciation of ingredients and prepares, cooks and serves with passion and dedication to the dishes 6

7 Food Safety People Customer Knowledge and Understanding (Know it) Skills (Show it) Behaviours (Live it) Identify the personal hygiene standards, food Maintain a clean and hygienic kitchen environment at Demonstrate high personal hygiene safety practices and procedures required, all times, complete kitchen documentation as required standards understand the importance of following them and consequences of failing to meet them Know 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 typical profile and expectations of customers of the organisation and how these impact on the products, menu styles and service offered Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer Work effectively with others to ensure dishes produced are 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 Consider customer expectations when responding to requests, feedback or complaints, acting in a way that reflects positively on self and the organisation Follow safe working practices when storing, preparing and cooking ingredients to maintain their quality and safety Take pride in own role through an enthusiastic and professional approach to tasks Listen to and respect other peoples point of view and respond politely Welcome and act on feedback to improve personal methods of working, recognising the impact that personal performance has on the team. Recognise own personal growth and achievement Respond positively to instruction and be aware of team members who may need support to get menu items out on time without compromising quality Behave in a manner in line with the values and culture of the business Communicate and behave effectively to help team members achieve the best result for the customers and the business Take an enthusiastic and positive approach to providing excellent customer experience through the food that is prepared and served 7

8 Business First line supervision / team leading Knowledge and Understanding (Know it) Skills (Show it) Behaviours (Live it) Understand the basic costing and yield of dishes Follow instruction to meet targets and effectively Be financially aware in approach to all and the meaning of gross profit control resources aspects of work Understand the principles of supply chain and Follow procedures regarding usage and waste of Set an example to others by working in waste management resources ways which minimise waste Recognise potential risks in the working Undertake all tasks with due care and attention, Is vigilant and aware of potential risks environment, how to address them and the reporting risks in the appropriate manner within the kitchen environment and takes potential consequences of those risks action to prevent them Understand how to support the supervision of team members for example new and junior employees to assist line manager Contribute to meetings and planning shifts, support shift briefings and assist in the monitoring of standards to help ensure quality is maintained Demonstrate the ability and confidence to deputise for the line manager when necessary 8

9 Transversal skills for a Commis Chef: Appendix B Transversal skill Initial Within the first three months I. Self-management Ask for direction and clarify understanding of instructions received Work in a way that takes responsibility for own safety II. Working with others Take on the viewpoints of others Make connections with colleagues and other relevant stakeholders to establish working relationships III. Citizenship/participating in Understand the basic profiles of customers society and team members Respect the differences of individuals, including disability, ethnicity background, gender, sexuality and religion in own and other teams IV. Work professionalism Be on time, in correct uniform with the required equipment Be polite and respectful to colleagues, V. Problem solving and decision making VI. Numeracy and use of data VII. Digital literacy VIII. Literacy and communication customers and visitors Identify when a problem needs to be solved and seek the required assistance Ensure the right weight, size, volume or individual quantity of ingredients Conduct self in a professional manner when on personal social/digital media Record dish, ingredient, wastage and stock records accurately. Communicate with team members clearly and concisely Interim By the end of the first 12 months Plan own work to meet the needs of the tasks given Undertake learning proactively Listen to others point of view and consider their viewpoint when planning own work Liaise with other teams in the organisation Understand how individuals differences, including disability, ethnicity background, gender, sexuality and religion impact upon the way the organisation develops, offers and produces the menus and styles of service Uphold the organisation s standards when preparing, cooking and serving dishes Report issues with ingredients or equipment which may affect dish quality Learn from own mistakes and those of others to inform improved future performance Convert recipe volumes to meet dish needs and correctly portion bulk products Use basic software packages relevant to role, such as systems Produce accurate menu descriptors when required. Communicate with team, other teams and stakeholders effectively Final By the end of the traineeship Track emerging trends in cuisine in Northern Ireland Commit to self development plan, reflecting and identifying next steps Work with colleagues and other stakeholders in own and other teams to ensure effective outputs Challenge own perceptions of individuals needs Work proactively to produce dishes which meet individual needs Set an example to team members by living the values of the organisation at all times, being positive about the organisation externally Propose alternatives / solutions when there are problems with dishes, ingredients or equipment affecting work Accurately cost ingredients for dishes Participate in stock taking Use organisation s software for stock, ordering and recording in line with role Consistently use effective two way communication face to face, remotely and in writing throughout the role 9

10 National Occupational Standards for a Commis Chef: Appendix C NOS Unique Reference Number PPL1GEN1 PPLHSL4 PPL2PR21 PPL1PC2 PPL1PC1 PPL1GEN9 PPL1PC4 PPL1PC3 PPL1PC24 PPL1PC12 PPL1GEN7 PPL2PC2 PPL2PC17 PPL2PC16 PPL2PC1 PPL2PC15 PPL2GEN6 PPL2GEN4 PPL2GEN3 PPL2PC8 PPL2PC4 PPL2PC27 PPL2PC23 PPL2GEN5 PPL2 PC9 PPL2 PC3 PPL2 PC10 PPL2PC7 PPL2PC34 PPL2GEN14 PPL2GEN1 PPL1GEN6 PPL1GEN4 PPL1GEN2 NOS title Maintain basic food safety in catering Maintain the health, hygiene, safety and security of the working environment Prepare, operate and clean specialist food preparation and cooking equipment Cook vegetables Prepare vegetables Provide basic advice on allergens to customers Prepare and cook meat and poultry Prepare and cook fish Prepare cook and finish basic pastry Cook and finish simple bread and dough products Use knives for basic tasks in a kitchen environment Cook and finish basic vegetable dishes Prepare, cook and finish basic soups Prepare, cook and finish basic hot sauces Prepare vegetables for basic dishes Make basic stocks Minimise the risk of allergens to customers Maintain food safety in a kitchen environment Maintain and handle knives Cook and finish basic meat dishes Cook and finish basic fish dishes Prepare, cook and finish basic cold and hot desserts Prepare, cook and finish basic bread and dough products Maintain food safety in a hospitality environment Prepare poultry for basic dishes Prepare fish for basic dishes Cook and finish basic poultry dishes Prepare meat for basic dishes Contribute to sustainable practise in kitchens Complete kitchen documentation Impact of personal behaviour in hospitality Minimise the risk of allergens to customers Work effectively as part of a hospitality team Maintain excellent standards of personal behaviour in hospitality 10