Page 302 - JobsPlus - Occupational Handbook

Additional qualities
These may include:
• A passion for art and design
• Accuracy
• An artistic orientation
• Attention to detail
• Creativity
• Flexibility
Related career opportunities
• Draughtsperson
• Graphic Designer
• Landscape Designer • Perit
• Set Designer
• Visual Merchandiser
Chef
Occupation Code: 3434
Alternative titles: Executive Chef, Head Chef, Sous Chef, Chef de Partie, Station Chef, Commis Chef, Chef Patron
Job description and duties
Chefs are responsible for preparing and cooking food and creating new dishes. They may be assigned to one or more cooking stations. The responsibilities of a Chef depend on the work setting, size of the kitchen, experience and on his/her role in the kitchen. Although tasks will vary according to rank, a Chef would typically be expected to:
• Instruct other kitchen staff, including Cooks and Kitchen Assistants, in food preparation and cooking
• Prepare, cook and present food according to Jobsplus
established standards in a timely manner
• Ensure consistent quality and portion size
• Liaise with and assist other Chefs as required
• Communicate with waiting staff
• Maintain and inspect kitchen equipment
• Ensure that preparation and cooking areas
are kept clean
• Ensure customer satisfaction
• Come up with menu and recipe ideas
• Manage stock levels
• Ensure compliance with Hazard Analysis and
Critical Control Point (HACCP) regulations and sanitary requirements
There are various ranks of Chefs including:
• Executive Chef or Head Chef is responsible for managing the kitchen staff, culinary activities and budgeting
• Sous Chef is second in line to the Executive Chef or Head Chef and has a supervisory role
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