Role and key duties
Chefs plan and organise the preparation and cooking of food in a number of settings. In larger establishments, the chef de cuisine or head chef generally does more supervision than cooking.
Duties may include: planning menus and working out food and labour costs together with the head chef; planning staff rosters and supervising the activities of cooks and assistants; discussing food preparation issues with managers, dietitians and other staff members; ordering food, kitchen supplies and equipment; demonstrating techniques to cooks and advising them on cooking procedures; and preparing and cooking food.
Minimum qualification required
Completion of an Apprenticeship in Hospitality (Commercial Cookery).
Certificate IV in Hospitality (Commercial Cookery).