Chefs (ANZSCO 3513) play a crucial role in planning and organizing the preparation and cooking of food in dining and catering establishments. This occupation does not include Cooks, Fast Food Cooks, and Kitchenhands, as they belong to different unit groups. Cooks are classified under Unit Group 3514 Cooks, while Fast Food Cooks and Kitchenhands fall under Minor Group 851 Food Preparation Assistants.

Indicative Skill Level:

The skill level required for most occupations in this unit group is 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)

Relevant experience of at least three years can substitute for the formal qualifications mentioned above. In some cases, additional on-the-job training and/or relevant experience may be required alongside the formal qualification.

Tasks Include:

• Planning menus, estimating food and labor costs, and ordering food supplies
• Monitoring the 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 providing advice on cooking procedures
• Preparing and cooking food
• Explaining and enforcing hygiene regulations
• Selecting and training staff (in some cases)
• Freezing and preserving foods (in some cases)

Occupation: 351311 Chef

A Chef (351311) is responsible for planning and organizing the preparation and cooking of food in a dining or catering establishment. They possess a Skill Level of 2. Specializations within this occupation include Chef de Partie, Commis Chef, Demi Chef, Second Chef, and Sous Chef.