Kitchen Manager/Head Chef

Tourism & Hospitality

ANZSCO ID 3513

Summary

Chefs plan and organise the preparation and cooking of food in dining and catering establishments.

Employment Pathway

A certificate IV in commercial cookery is needed to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs often complete additional study, such as a diploma of hospitality management.

Top Skills Required

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action
Coordination - Adjusting actions in relation to others' actions
Speaking - Talking to others to convey information effectively
Management of Personnel Resources - Motivating, developing, and directing people as they work, identifying the best people for the job
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do

Key tasks

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

Facts about this occupation

13.9% Growth

58% Full-time Share

$1,250 Avg Pay/Wk

116,300 Workers

35 years Avg Age

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Required Skills

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