Chef

Overview

Plans and organises the preparation and cooking of food in a dining or catering establishment.

Skills

Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. AQF Associate Degree, Advanced Diploma or Diploma (ANZSCO Skill Level 2)

Tasks

  • 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

Specialisations

  • Chef de Partie
  • Commis Chef
  • Demi Chef
  • Second Chef
  • Sous Chef

Source: 1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition.
Note: The tasks associated with the occupation are to be used as guidance only. The tasks listing may include tasks associated with the grouping/category to which the occupation belongs.