WORKING IN NEW ZEALAND

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