Australian and New Zealand Standard Classification of Occupations 1.3

CHEFS plan and organise the preparation and cooking of food in dining and catering establishments.

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.

Occupation:

351311 Chef