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.
Training Pathways
4 courses found.
| Course name | Providers |
|---|---|
SIT40821: Certificate IV in Asian Cookery
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SIT40521: Certificate IV in Kitchen Management
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FBP50121: Diploma of Food Science and Technology
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FBP40421: Certificate IV in Food Science and Technology
|