Chef - ANZSCO 351311

SOL | State SOL | Employer SOL| Regional

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

Skill Level 2

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

Skills Assessment Authority TRA | TRA-FAQ | Your Career | My Future | Courses

Caveats Caveat 7 Caveat 8

Endorsed Correlations to ASCO Occupations
3322-01 Head Chef
3322-11 Chef

Group: 3513 Chefs

Description
plan and organise the preparation and cooking of food in dining and catering establishments.
Cooks, Fast Food Cooks and Kitchenhands are excluded from this unit group. Cooks are included in Unit Group 3514 Cooks. Fast Food Cooks and Kitchenhands are included in Minor Group 851 Food Preparation Assistants.

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

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

In New Zealand:
NZ Register Diploma (ANZSCO Skill Level 2)

At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.