3434 Chefs
Chefs design menus, create dishes and oversee the planning, organization, preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households. Tasks include - (a) planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies; (b) monitoring quality of dishes at all stages of preparation and presentation; (c) discussing food preparation issues with managers, dieticians, kitchen and waiting staff; (d) supervising and coordinating the activities of cooks and other workers engaged in food preparation; (e) inspecting supplies, equipment and work areas to ensure conformity with established standards; (f) determining how food should be presented, and creating decorative food displays; (g) instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food; (h) participating in the recruitment of kitchen staff and monitoring their performance; (i) preparing, seasoning and cooking speciality foods and complex dishes; (j) explaining and enforcing hygiene and food safety regulations. Examples of the occupations classified here: - Chef - Executive chef - Head chef - Pastry chef - Saucier - Sous-chef Some related occupations classified elsewhere: - Cook - 5120 - Fast food preparer - 9411.
Where 3434 sits in the ISCO-08 hierarchy
3434 in other classification systems
Equivalent and related codes across 2 other systems. Click any code to see its full definition, hierarchy, and crosswalks.
Other ISCO-08 codes under 3434 Chefs
Frequently asked questions
- What is ISCO-08 3434?
- ISCO-08 3434 is "Chefs". Chefs design menus, create dishes and oversee the planning, organization, preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households. Tasks include - (a) planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies; (b) monitoring quality of dishes at all stages of preparation and presentation; (c) discussing food preparation issues with managers, dieticians, kitchen and waiting staff; (d) supervising and coordinating the activities of cooks and other workers engaged in food preparation; (e) inspecting supplies, equipment and work areas to ensure conformity with established standards; (f) determining how food should be presented, and creating decorative food displays; (g) instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food; (h) participating in the recruitment of kitchen staff and monitoring their performance; (i) preparing, seasoning and cooking speciality foods and complex dishes; (j) explaining and enforcing hygiene and food safety regulations. Examples of the occupations classified here: - Chef - Executive chef - Head chef - Pastry chef - Saucier - Sous-chef Some related occupations classified elsewhere: - Cook - 5120 - Fast food preparer - 9411.
- How does ISCO-08 3434 map to other classification systems?
- 3434 Chefs has equivalents in ESCO Occupations (01484951-15e6-4b88-a20f-1201868d36a0, 1009be17-7efd-45f1-a033-566bf179c588, 8f10ea9b-bfdf-4a4c-9fa7-b6e02daa93e5, +2 more); SOC 2018 (35-1011, 35-1012). These crosswalks let you translate this code between ISCO-08 and 2 other classification systems.
- What is the parent category of 3434?
- 3434 Chefs sits under 3434 Chefs in the ISCO-08 hierarchy.
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