Chef (3513) aka Chef de Partie/ Commis Chef/ Demi Chef/ Second Chef/ Sous Chef

  • Westlakes Recruitment
  • Australasia
  • 30/04/2021
Perm - Full Time, Independent Contractor, Seasonal Hospitality

Job Description

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

Qualifications: 

A certificate at NZQF Level 4, or a higher qualification, which includes the credit and knowledge requirements of a New Zealand Certificate in Cookery (Level 4) AND a minimum of five years' combined experience in establishments offering a la carte/ banqueting or commercial catering, with a minimum of two years at Chef de Partie (Section Leader) level or higher

1220.0 - ANZSCO - Australian and New Zealand Standard Classification of Occupations, 2013, Version 1.2