1220.0 - Australian Standard Classification of Occupations (ASCO) Second Edition, 1997  
Previous ISSUE Released at 11:30 AM (CANBERRA TIME) 31/07/1997   
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3322-01 Head Chef

Plans menus, estimates costs and supervises and coordinates the activities of Chefs and Cooks who prepare and cook food in catering and dining 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 advises chefs and cooks on sizes of portions and servings
  • reviews labour and food costs and arranges menus according to budgets
  • confers with customers regarding plans for special occasions, such as weddings and banquets
  • arranges for equipment purchases and repairs
  • examines supplies of foodstuffs to ensure quality
  • consults with establishment management to discuss problems and plans
  • demonstrates techniques and advises on cooking procedures
  • may perform the tasks of a Chef

Specialisations:
Executive Chef

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