TRADES/SERVICES

3322-11 Chef

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

Skill Level:

The entry requirement for this occupation is an AQF Diploma or higher qualification or at least 3 years relevant experience. In some instances relevant experience is required in addition to the formal qualification.

Tasks Include:

• plans menus and estimates food and labour costs in consultation with the Head Chef
• implements staff rosters and supervises the activities of cooks and assistants
• discusses food preparation issues with managers, dietitians and other staff members
• requisitions food, kitchen supplies and equipment
• demonstrates techniques to cooks and advises them on cooking procedures
• prepares and cooks food
• portions food, adds gravies, sauces and garnishes
• explains and enforces hygiene regulations
• may select and train staff
• may freeze and preserve foods

Specialisations:
Chef de Partie
Commis Chef
Demi Chef
Second Chef
Sous Chef