Occupation Title | CHEF |
ANZSCO Code | 351311 |
Occupations in this Group | 351311 Chef |
Description | Plans and organises the preparation and cooking of food in a dining or catering establishment. |
Skill Level | 2 |
Specialisation | Chef de Partie Commis Chef Demi Chef Second Chef Sous Chef |
Occupation List | Medium and Long-term Strategic Skills List (MLTSSL) |
Combined list of eligible skilled occupations for subclasses 457 and 186 | |
Caveats | Excludes positions involved in mass production in a factory setting or positions in a limited service restaurant. A limited service restaurant includes, but is not limited to, the following:
|
Caveat Relevant ‘note’ no. in instrument | 7,8 |
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 | |
Skills Assessment Authority | Trades Recognition Australia |
Related Occupations | None |
State Sponsorship Options | Skilled Nominated visa (subclass 190) Sponsorship |
Skilled Regional (Provisional) visa (subclass 489) Sponsorship | |
English Requirements | Competent English (e.g. IELTS: at least 6 in each skill) |