Chefs plan and organise the preparation and cooking of food in a number of settings.
Chefs may perform the following tasks:
- plan menus and work out food and labour costs
- plan staff rosters and supervise the activities of cooks and assistants
- discuss food preparation issues with managers, dietitians and other staff members
- order food, kitchen supplies and equipment
- demonstrate techniques to cooks and advise on cooking procedures
- prepare and cook food
- divide food into portions and add gravies, sauces and garnishes
- explain and enforce hygiene regulations
- select and train staff
- freeze and preserve foods.
Chef de Cuisine
A chef de cuisine is the head or first chef.
Chef de Partie
A chef de partie may specialise as a larder cook, butcher, pastry cook, sauce cook, roast cook, relief cook, side-dish cook, breakfast cook, canteen cook or fish cook.
A commis chef is a cook who has just completed an apprenticeship or has an equivalent qualification.
Demi Chef de Partie
A demi chef de partie is the second in charge of a particular section of the kitchen.
Sous Chef/Second Chef
A sous chef/second chef is the second-in-charge in the kitchen.
In larger establishments, the chef de cuisine or head chef generally does more supervision than cooking. Senior chefs have to attend staff meetings, where they discuss problems related to their areas, and receive or issue instructions to other managerial staff. In small restaurants, the head chef may prepare food, assisted by other cooks or apprentices. As well as expert cooking knowledge, chefs involved in supervision need a general knowledge of the skills and activities of all their workers.
- high level of personal cleanliness
- enjoy cooking
- able to organise efficient work schedules
- good communication skills
- able to work under pressure and stay calm in difficult situations.
Education and Training, Employment Opportunities and Additional Information
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