1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
   Page tools: Print Print Page RSS Feed RSS Bookmark and Share Search this Product  

3322-11 Chef

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

Skill Level:
The entry requirement for this occupation is an AQF Diploma or higher qualification or at least 3 years relevant experience. In some instances relevant experience is required in addition to the formal qualification.

Tasks Include:

  • plans menus and estimates food and labour costs in consultation with the Head Chef
  • implements staff rosters and supervises the activities of cooks and assistants
  • discusses food preparation issues with managers, dietitians and other staff members
  • requisitions food, kitchen supplies and equipment
  • demonstrates techniques to cooks and advises them on cooking procedures
  • prepares and cooks food
  • portions food, adds gravies, sauces and garnishes
  • explains and enforces hygiene regulations
  • may select and train staff
  • may freeze and preserve foods

Specialisations:
Chef de Partie
Commis Chef
Demi Chef
Second Chef
Sous Chef

Previous PageNext Page