NSQF-Commis Chef.pdf

Commis Chef

  • Job DescriptionThe individual at sets up kitchen for operations; prepares sauces, salads, cold starters and other base items; monitors the stock, assists Commi 1 or Chef-de-Partie and closes the kitchen at the end of day?s operations or shift end.
  • CodeTHC/Q0406
  • SectorTourism & Hospitality
  • NSQF LevelLevel 4
  • Notional Hours360
  • Accrediting BodiesTourism and Hospitality Skill Council
  • Certifying BodiesTourism and Hospitality Skill Council
  • Proposed Occupation

    Food Production / Kitchen

  • International Comparability

    Not yet established

  • Progression Pathway

    Chef-de-partie

  • Qualification File NSQF-Commis Chef.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Mandatory/ Optional Estimated size (Hours) Level
    THC/N0415: Assist in food preparation Mandatory 120 4
    THC/N0416: Set up and close kitchen Mandatory 60 4
    THC/N0417: Monitor stock movement Mandatory 50 4
    THC/N9901: Communicate with customer and colleagues Mandatory 30 Common Across all Levels
    THC/N9902: Maintain customer-centric service orientation Mandatory 20 Common Across all Levels
    THC/N9903: Maintain standard of etiquette and hospitable conduct Mandatory 20 Common Across all Levels
    THC/N9904: Follow gender and age sensitive service practices Mandatory 20 Common Across all Levels
    THC/N9905: Maintain IPR of company and customers Mandatory 15 Common Across all Levels
    THC/N9906: Maintain health and hygiene Mandatory 10 Common Across all Levels
    THC/N9907: Maintain safety at workplace Mandatory 15 Common Across all Levels