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Occupation Description

   
 
Occupation:     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
  • examine 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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