Cook

Overview

Prepares, seasons and cooks 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 Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

Tasks

  • examining foodstuffs to ensure quality
  • regulating temperatures of ovens, grills and other cooking equipment
  • preparing and cooking food
  • seasoning food during cooking
  • portioning food, placing it on plates, and adding gravies, sauces and garnishes
  • storing food in temperature controlled facilities
  • preparing food to meet special dietary requirements
  • may plan menus and estimate food requirements
  • may train other kitchen staff and apprentices

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.