Cooks

Cooks prepare, season and cook food in dining and catering establishments. Chefs, 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 Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)

#### In New Zealand:

- NZQF Level 2 or 3 qualification (ANZSCO Skill Level 4)

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:**

- examining foodstuffs to ensure quality - regulating temperatures of ovens, grills and other cooking equipment - preparing and cooking food - seasoning food during cooking - portioning food, placing it on plates, and adding gravies, sauces and garnishes - storing food in temperature controlled facilities - preparing food to meet special dietary requirements - may plan menus and estimate food requirements - may train other kitchen staff and apprentices