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
- examines 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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