| 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) |