Chefs

Chefs 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.

**Indicative 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:

- NZQF 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.

**Tasks include:**

- 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