A chef prepares, cooks, arranges and presents food that is served in dining establishments such as restaurants, hotels, pubs, cafeterias, aeroplanes, cruise ships and work camps. Chefs that work in large establishments may specialise in a particular cuisine, such as Japanese or Thai. A chef is also responsible for managing kitchen operations, purchasing foodstuffs, and keeping the kitchen clean and hygienic. Other responsibilities include receiving and storing provisions, planning menus, and training and supervising other staff.
Specialisations
- Chef de Cusine
- Chef de Partie
- Commis Chef
- Demi Chef
- Head Chef
- Second Chef
- Sous Chef
Required Skills and Knowledge
- an enjoyment and appreciation for cooking
- high standards of personal hygiene
- a commitment to safe work practices
- an awareness of nutritional information and eating trends
- good stress management, with an ability to work quickly and efficiently under pressure
- physical fitness to stay on their feet for long periods of time
- the flexibility to work shifts, evenings, weekends and irregular hours
Education Training Requirements
To become a qualified chef you generally need to complete an apprenticeship in Hospitality (Commercial Cookery). Entry requirements may vary, but employers generally prefer Year 10.
Apprenticeships and Traineeships
As an apprentice, you enter into a formal training contract with an employer. You spend most of your time working and learning practical skills on the job and you spend some time undertaking structured training with a registered training provider of your choice. They will assess your skills and when you are competent in all areas, you will be awarded a nationally recognised qualification.
