1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, First Edition, Revision 1

ARCHIVED ISSUE Released at 11:30 AM (CANBERRA TIME) 25/06/2009

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Contents >> Major Group 3 Technicians and Trades Workers >> SUB-MAJOR GROUP 35 Food Trades Workers >> MINOR GROUP 351 Food Trades Workers >> UNIT GROUP 3513 Chefs

UNIT GROUP 3513 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. Cooks are included in Unit Group 3514 Cooks. Fast Food Cooks and Kitchenhands are included in Minor Group 851 Food Preparation Assistants.

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:

NZ Register 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

351311 CHEF

Plans and organises the preparation and cooking of food in a dining or catering establishment.

Skill Level: 2

Specialisations:

Chef de Partie

Commis Chef

Demi Chef

Second Chef

Sous Chef