Commis Chef Apprenticeship - Intermediate (Level 2)

Kaarmauk Ltd (Employer)

HIT Training (Training Provider)

Weekly wage £248.00
40.0 hours per week 40 Hours Per Week Shifts TBA
12 months (duration)
3 May 2021(start date)
Commis chef (apprenticeship standard)
29 April 2021 (application closing date)
Register interest

Job Description

Would you like to be part of the new and exciting Kaarma experience. At Kaarma, we produce and deliver the finest Indian Cuisine using fresh, local and the best Ingredients, nature has made available to us. Level 2 Commis chef.


We use local milk to produce our own Indian Cheese (Paneer), Greek Yoghurt (used in most of our Marinades) and Ice-creams (Our Dessert) and these form the very basis of our Authenticity in our dishes.

At Kaarma we use fresh herbs to make our own Chutneys and Sauces and all of our Spices are roasted, blend and mixed in house. This enables us to maintain and deliver quality dishes time and time again.

Our aim is to deliver you with the best of the best in Indian Cuisine from your favourite Onion Bhajis to the finest of the Curries and Biryanis.

Every Dish Offered on our Menu will demonstrate a true essence, the true meaning and values of Kaarma - “Inspired Authentic Indian Cuisine

Food preparation:

  • To prepare and present food for the range of services including Delivery, Click Collect and Pre-Order Services 
  • To actively follow the food hygiene regulations ensuring food is adequately protected from contamination and to maintain daily temperature check records, allergens segregation, spice mix and marinating processes 
  •  To liaise with the second Chef/Chef de Partie & other team members regarding the allocation of duties offering assistance to others when your own tasks are complete 
  • To monitor and replenish the “Mise en Place” (Throughout) required for Daily Service 
  • To ensure adequate level of preparation is left for the next day 
  • To be responsible for weekly stocktaking, including Stock Rotation and Date Labelling/Allergen Sequencing, Colour Coding of Products (Raw, Finished and Other Related) 
  • To ensure that routine check is carried out of all Kitchen Appliances and Report any Faults to the Head Chef who will arrange replacements or repairs
  • To assist the Head Chef in achieving budget GP%, following recipes given by the Head Chef/Executive Chef  
  • To assist other team members as and when required and to ensure the Click & Collect counter is always clean and tidy at all times and that all signs and other related collateral is on display (COVID19 & Other Related Signs) 
  • To maintain a high standard of cleanliness and hygiene of your work area and equipment plus other cleaning duties in and around the kitchen & premises as allocated by Chef/S
  • To assist with receiving deliveries and correct storage including stock rotation, labelling temperature & quality checks and recordings of all goods received 
  • To report any discrepancies or poor quality in food deliveries to the Head Chef 
  • To work with the rest of the kitchen team to ensure that standards, policies & procedures are adhered to throughout the production cycle including allergen sequences & date labelling
  • To cover colleagues’ duties and responsibilities as and when required in their sections
  • To assist with preparing, mixing spices, marinating, chilling, reheating and packaging food according to the daily business and production needs

General duties and responsibilities: 

  • To maintain high levels of standards throughout all tasks whilst on the Premises.
  • To work within the relevant legislation, policies and procedures.
  • To participate in the annual performance development review process.
  • To attend training courses as identified and agreed for appropriate development.
  • Working within the Health and Safety at Work Act, the postholder has a legal duty to take reasonable care for Health and Safety both for themselves and others who may be affected by their actions
  • They are also required to undertake Health and Safety training commensurate with the level required by the post and to take part in risk assessment procedures and the implementation of agreed recommended work practices within the area 
  • Undertaking other duties not specifically stated which from time to time are necessary without altering the nature or level of responsibility 

Food Service: 

  • Provision of excellent standards of food presentation and hygiene.
  • To plan and organise your duties to ensure online order & delivery service times are met and tasks completed to a high standard
  •  To effectively communicate with the rest of the team, making suggestions and comments to further improve service and standard
  • To offer assistance and help to customers as appropriate
  • To serve customers whenever needed


  • To contribute to menu planning through communication with the Head Chef
  • To communicate with the entire team and FSA team to ensure they have a good knowledge of the food you have produced mindful of allergies 

Financial and Resource Management: 

  • To actively work to reduce waste through careful preparation, production and storage of food stuffs

Health & Safety: 

  • To comply with and demonstrate good health and safety practices, following company and legislative procedures 
  • To attend H&S and hygiene training events provided by the organisation from time to time 
  • To be familiar with emergency and evacuation procedures and take part in fire drills and training
  • To report any accidents or incidents that occur
  • To comply with all relevant Food Safety guidelines


  • Report any faulty, damaged equipment to the Head Chef
  • To protect company equipment, cash, stock and property from theft, loss or avoidable damage
  • It is crucial to the success of the Institute that staff approach their roles in a flexible and resourceful way
  • The post holder may therefore be requested from time to time to undertake other appropriate duties not listed above but within overall scope of the role and in the best interests of Kaarma Ltd

Future Prospects

Continuation of employment and progression to level 3

Skills Required

  • Some previous experience would be an advantage but not essential
  •  A passion to learn and grow with a new an inspired business

Qualities Required

  • Willing to learn
  •  A passion to learn and grow with a new an inspired business

Qualifications Required

GCSE or equivalent grades c (4) or above in maths and English is an advantage but not essential. This will be assessed at the start of the qualification

Training Provided

Commis Chef Level 2
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