Chefs
- Classification
- Unit
- Major group
- Technicians and Trades Workers
Classification
- Major group
- 3Technicians and Trades Workers
- Sub-major group
- 35Food Trades Workers
- Minor group
- 351Food Trades Workers
Description
Chefs plan and organise the preparation and cooking of food in dining and catering establishments. Cooks, Fast Food Cooks and Kitchenhands are excluded from this unit group. Cooks are included in Unit Group 3514 Cooks. Fast Food Cooks and Kitchenhands are included in Minor Group 851 Food Preparation Assistants.
Skill level
Australia
AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)
New Zealand
NZQF 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
Tasks include
- planning menus, estimating food and labour costs, and ordering food supplies
- monitoring quality of dishes at all stages of preparation and presentation
- discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
- demonstrating techniques and advising on cooking procedures
- preparing and cooking food
- explaining and enforcing hygiene regulations
- may select and train staff
- may freeze and preserve foods