351311 CHEF
Plans and organises the preparation and cooking of food in a dining or catering establishment.
Skill Level: 2
Specialisations:
Chef de Partie
Commis Chef
Demi Chef
Second Chef
Sous Chef
Indicative Skill Level:
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
In Australia: AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
In New Zealand:NZ Register Diploma (ANZSCO Skill Level 2)
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.
Tasks Include:
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Planning menus, estimating food and labour costs, and ordering food supplies
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Monitoring quality of dishes at all stages of preparation and presentation
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Discussing food preparation issues with managers, dietitians and kitchen and waiting staff
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Demonstrating techniques and advising on cooking procedures
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Preparing and cooking food
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Explaining and enforcing hygiene regulations
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May select and train staff
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May freeze and preserve foods