Plans and organises the preparation and cooking of food in dining or catering establishments.

Tasks Include:

• plans menus and estimates food and labour costs in consultation with the Head Chef
• implements staff rosters and supervises the activities of cooks and assistants
• discusses food preparation issues with managers, dietitians and other staff members
• requisitions food, kitchen supplies and equipment
• demonstrates techniques to cooks and advises them on cooking procedures
• prepares and cooks food
• portions food, adds gravies, sauces and garnishes
• explains and enforces hygiene regulations
• may select and train staff
• may freeze and preserve food.

Specialisations:

• Chef de Partie
• Commis Chef
• Demi Chef
• Second Chef
• Sous Chef