Trainee Level 2 Commie Chef Review
at Compass group
Level 2 Apprenticeship
Catering
Compass
Review Submitted: March 2025
Overall Rating
3.9 /5
The Overall Rating is the average of all the ratings given in each category. We take those individual ratings and combine them into one final score!
3/5
-
Overview of Role
5/5
-
Skills Development
3.8/5
-
Structure and Support
Overview of Role
Please give an overview of your role and what this involves on a day-to-day basis:
3/5
My Apprenticeship runs alongside my workplace.
I cater for the Rifles Army company located at Wyvern Barracks, we also do cadet camps across the South West.
If I was on the Rota for the whole day, it would consist of me cooking breakfast, lunch and dinner for the numbers allocated over the week or weekend period in which they are training.
The cadet camps we cater for are all over the South West, with us packing chilled vans and traveling to the locations, where we would end up staying for the duration of the Activation.
Cooking for allergens is a big part of the work process, making sure the allergens are catered with the same quality and care as every other meal. This requires you to talk to the customers to make sure that their needs are properly catered for.
Having a good professional relationship with the staff running the activation creates a smooth and successful experience for both parties.
I cater for the Rifles Army company located at Wyvern Barracks, we also do cadet camps across the South West.
If I was on the Rota for the whole day, it would consist of me cooking breakfast, lunch and dinner for the numbers allocated over the week or weekend period in which they are training.
The cadet camps we cater for are all over the South West, with us packing chilled vans and traveling to the locations, where we would end up staying for the duration of the Activation.
Cooking for allergens is a big part of the work process, making sure the allergens are catered with the same quality and care as every other meal. This requires you to talk to the customers to make sure that their needs are properly catered for.
Having a good professional relationship with the staff running the activation creates a smooth and successful experience for both parties.
To what extent do you enjoy your programme?
3/5
The course has been difficult towards the end, as the Level 2 Commie Chef course is more catered towards restaurant work environments. The Production Chef course would have been more fitting for someone in my work placement.
It has been an enjoyable experience never less, having me push myself more than I ever have in any educational system in my life, being able to see the results is a manner more visible to me.
It has been an enjoyable experience never less, having me push myself more than I ever have in any educational system in my life, being able to see the results is a manner more visible to me.
Skills Development
Have you learnt any new skills or developed existing skills?
5/5
Most definitely, I have learned many new skills on the job as well through the college course.
taught by a brilliant Chef and Tutor whos years of knowledge in the professional industry really shows.
My Employer, is also a brilliant Chef, with years worked in this specific catering environment.
Learning two sides to the trade has shown me a lot. Only knowing the basics of home cooking to the point I am at now is a huge stepping stone for me, in the workplace and at home.
taught by a brilliant Chef and Tutor whos years of knowledge in the professional industry really shows.
My Employer, is also a brilliant Chef, with years worked in this specific catering environment.
Learning two sides to the trade has shown me a lot. Only knowing the basics of home cooking to the point I am at now is a huge stepping stone for me, in the workplace and at home.
Structure and Support
How well organised/structured is your programme?
4/5
It was well structured, with you leaning the basics of catering at the beginning.
This being knife skills and veg cuts, then onto stocks and more intensive cookery methods later on.
After each lesson you would log onto a Onefile work program where you summaries your lesson, and explain what you're been taught.
This being knife skills and veg cuts, then onto stocks and more intensive cookery methods later on.
After each lesson you would log onto a Onefile work program where you summaries your lesson, and explain what you're been taught.
How much support do you receive from your employer?
5/5
My Employer has been very supportive.
With every meal I cooked at college, I had pictures taken in which I showed my boss, I would explain what I did and how I came out with the dish. If I had any queries about the dish I would ask my Tutor and my Boss.
When there are alternative ways to cook a certain dish, my boss will always let me know, and show me the process first hand.
He was also very supportive with the written part of the course, making sure I was up to date and that everything was put forward where needed.
With every meal I cooked at college, I had pictures taken in which I showed my boss, I would explain what I did and how I came out with the dish. If I had any queries about the dish I would ask my Tutor and my Boss.
When there are alternative ways to cook a certain dish, my boss will always let me know, and show me the process first hand.
He was also very supportive with the written part of the course, making sure I was up to date and that everything was put forward where needed.
How much support do you receive from your training provider when working towards your qualifications?
5/5
Lots of support.
My tutor was always active on his emails whenever I needed him for something.
During the practical sessions he was very precise and straight forward in his teaching style, with little need for asking questions.
He would rate our dish on its presentation and taste, giving us amazing feedback on what was done right and what could be improved or done differently.
My tutor was always active on his emails whenever I needed him for something.
During the practical sessions he was very precise and straight forward in his teaching style, with little need for asking questions.
He would rate our dish on its presentation and taste, giving us amazing feedback on what was done right and what could be improved or done differently.
How well do you feel that your qualification (through your training provider) helps you to perform better in your role?
3/5
The course has more focus on restaurant style catering, that being said there are lots of elements I have been able to introduce into my workplace, showing a good impact on my foods quality.
The course has shown me how to improve elements to my dishes in many different manners.
The course has shown me how to improve elements to my dishes in many different manners.
Are there extra-curricular activities to get involved in at your work? (For example, any social activities, sports teams, or even professional networking events.)
2/5
There are news and community updates which feature most of the listed above items.
I myself have not attended any of these events.
I myself have not attended any of these events.
Recommendations & Advice
Would you recommend Compass group to a friend?
Yes
Why?
Compass, will let you prove yourself and your abilities.
It also has much room for career development if that is your choice of path, with not only catering being part of the industry.
It also has much room for career development if that is your choice of path, with not only catering being part of the industry.
What tips or advice would you give to others applying to Compass group?
Always ask for a hand when you're in a predicament.
Having a good professional relationship with your colleague will ensure you are able to motivate each other and have and professional and friendly working environment.
Having a good professional relationship with your colleague will ensure you are able to motivate each other and have and professional and friendly working environment.
