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. Chefs have first established a case as Cook (4 year apprenticeship) and at least 3 years relevant experience as Chef there after (a total of seven years).

Where a formal apprenticeship has not been entered into, a six year vocational training period is required with an additional 3 years experience as a Chef in a supervisory position (a total of nine years).

In all 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