Commercial chefs plan and organise the preparation and cooking of food in dining and catering establishments.
Occupation description
Commercial chefs plan and organise the preparation and cooking of food in dining and catering establishments.
Their job involves:
- planning menus, estimating food and labour costs, and ordering food supplies.
- preparing, seasoning and cooking food.
- monitoring quality of dishes at all stages of preparation and presentation.
- demonstrating techniques and advising on cooking procedures.
- coordinating kitchen operations.
- implementing and monitoring workplace health, safety and hygiene regulations.
Commercial cooks may also:
- select and train kitchen staff and apprentices.
- manage finances and budgets.
NOTE: This occupation is for chefs who have a supervisory role in commercial kitchens within dining or catering establishments. It does not extend to positions in a factory or limited service setting, including fast food / fast casual / takeaway food services, coffee shops, drinking establishments or mall cafes that offer a limited food service.
How will I be assessed?
Documentary Evidence Assessment
We will review your documentary evidence to ensure it meets the employment and training requirements and indicates that you have the necessary skills, knowledge and experience as a Chef (Commercial Cookery).
You can find information about the employment, training, and document requirements below:
- For information on what evidence you need to include with your application, download the Evidence guide.
- If you are in pathway 1 you also need to find information on assessment for your specific occupation
- For information about the employment experience requirements for a Pathway 1 application, please refer to the Pathway 1 Employment Experience Guidelines.
- If you are applying for a Pathway 2 assessment, please read the Pathway 2 Candidate Guide.
Technical Assessment
If you are successful in Stage 1, you will complete a technical assessment.
For more information about the technical assessment, see the Pathway 1 Technical Assessment Guide and Pathway 2 Candidate Guide.
What skills and knowledge do I need?
The qualification relevant to this occupation is SIT40521 Certificate IV in Kitchen Management. To be awarded this qualification, you must demonstrate your skills and knowledge in the units of competency listed below. Each unit of competency defines a selection of knowledge and skills required in Australian workplaces.
You must achieve 33 units of competency:
- 27 core units
- 6 elective units
- Core Units
-
Code Title SITHCCC023 Use food preparation equipment* SITHCCC027 Prepare dishes using basic methods of cookery* SITHCCC028 Prepare appetisers and salads* SITHCCC029 Prepare stocks, sauces and soups* SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes* SITHCCC031 Prepare vegetarian and vegan dishes* SITHCCC035 Prepare poultry dishes* SITHCCC036 Prepare meat dishes* SITHCCC037 Prepare seafood dishes* SITHCCC041 Produce cakes, pastries and breads* SITHCCC042 Prepare food to meet special dietary requirements* SITHCCC043 Work effectively as a cook* SITHKOP010 Plan and cost recipes SITHKOP012 Develop recipes for special dietary requirements* SITHKOP013 Plan cooking operations* SITHKOP015 Design and cost menus* SITHPAT016 Produce desserts* SITXCOM010 Manage conflict SITXFIN009 Manage finances within a budget SITXFSA005 Use hygienic practices for food safety SITXFSA006 Participate in safe food handling practices SITXFSA008 Develop and implement a food safety program* SITXHRM008 Roster staff SITXHRM009 Lead and manage people SITXINV006 Receive, store and maintain stock* SITXMGT004 Monitor work operations SITXWHS007 Implement and monitor work health and safety practices
- Elective Units
-
Code Title SITHCCC038 Produce and serve food for buffets* SITHCCC026 Package prepared foodstuffs* SITHKOP014 Plan catering for events or functions SITXCOM007 Show social and cultural sensitivity SITXWHS006 Identify hazards, assess and control safety risks SITXINV008 Control stock
You must demonstrate competency in all core and elective units of competency.
NOTE: * indicates that a unit requires a pre-requisite/s
How to Apply
If you're a tradesperson, your skills and experience will be assessed by someone who has worked in your trade and understands your skills and qualifications. VETASSES is Australia's leading assessment body for trades and we can assess 27 different trade occupations.
Step 1
Check your eligibility to apply for a Trade Skills Assessment.
Step 2
Understand the Assessment Process
Step 3
Confirm the type of evidence you may be asked to provide
Step 4
Find the cost you’ll need to pay up front for your trade skills assessment
Step 5
FAQs
You are strongly encouraged to review each of the units of competency shown above. To do this:
1. Go to the following website: http://training.gov.au/Search.
2. Enter a unit code (e.g. MSMWHS200) into the ‘Title or code’ search box.
3. Click on the ‘NRT’ button.
4. Click on the ‘Search’ button.
5. Read the Unit of Competency information.