A kosher chef specializes in preparing meals that adhere to the Jewish dietary laws of kashrut.

This means that the food must be prepared and consumed in a way that is considered pure, clean, and in accordance with Jewish tradition.

Kosher restaurants are supervised by a rabbi and serve food that follows kashrut. Kosher kitchens have separate utensils, cookware, and plates for meat and dairy.

Kosher meat must be prepared according to shechita, which is a Jewish standard for slaughter. The animal must be slaughtered painlessly by a rabbi-certified professional, and all blood must be removed

Chef Shalom Yehudiel on cooking show "Chopped"
(Source: Times of Israel)

ANZSCO ID: 351311
  
Alternative names: Jewish Food Chef,
   
Specialisations:

• Kosher Inspectors ensure compliance with kosher dietary laws in food production plants and restaurants. They evaluate ingredient lists, labels, menus, and preparation processes to verify that all foods meet kosher standards.

• Kosher Sous Chef is responsible for the overall success of the Kosher food service operation adhering to the culture and guidelines, the Health Department's regulations, and standards and expectations of food quality, freshness, and presentation. In this position, the Sous Chef oversees the sanitation and safety of assigned kitchen(s), ensuring all kitchen employees produce delicious, eye-appealing, and nutritious food while meeting client financial budgetary goals. This position solves problems professionally, rapidly, and fairly and maintains and teaches a good work ethic while supporting the Executive Chef, and developing a sense of teamwork and cooperation within the team. The Sous Chef will manage 2-3 associates.

Knowledge, skills and attributes

Kosher chefs must be knowledgeable about Jewish laws, as well as the specific requirements of different Jewish communities. They must also be able to create delicious and visually appealing dishes that meet these standards.

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• Demonstrated excellent time management abilities and the ability to handle multiple tasks without losing focus on priorities
• Demonstrated strong organizational and analytical skills
• Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Kosher Kitchen
(Source: Israel National News INN)

Duties and Tasks

A kosher chef's duties and tasks include food preparation, menu planning, and supervising kitchen staff.

• Food preparation
  • Measuring, peeling, chopping, and mixing ingredients
  • Ensuring kitchen cleanliness and hygiene
• Menu planning
  • Developing recipes and determining how to present dishes
  • Planning menus and ensuring meal quality
• Supervising kitchen staff
  • Delegating tasks to kitchen staff to ensure meals are prepared on time
  • Demonstrating new cooking techniques and equipment to staff
  • Establishing performance goals, budget goals, and team goals

Other duties Checking the freshness of food and ingredients, Ensuring compliance with sanitation regulations, Plating meals accurately, Creating appealing dishes that contain equal portions, and Polishing plates and maintaining consistency.

Working conditions

Adhering to the Kashrut Laws relating to Kosher food preparation, service, storage and
cleaning.  As the head chef, you are to ensure all work areas clean and tidy as far as is practicable in particular at the end of the day/shift.

You also have to ensure a high level of personal cleanliness is maintained by staff.

Tools and technologies

See Chef's categories.



Education and training/entrance requirements

To become a kosher chef, you must first gain experience in the culinary industry. This can be achieved through formal culinary education, working in restaurants, or apprenticeships.

You’ll need to study the laws of kashrut and understand how they apply to food preparation.

Kosher certification courses are available to further develop this knowledge.

 

Job Roles Comparison Aspect Chef Kitchen Manager Primary Role Responsible for food preparation, menu creation, and cooking. Manages the kitchen operations, staff, and ensures efficiency. Cooking Expertise Highly skilled in culinary arts and food preparation. Cooking skills may vary but focus on management and coordination. Creativity Often involved in creating new dishes and experimenting with flavors. Focuses more on maintaining kitchen operations and cost control. Leadership Leads the kitchen team, directs cooking processes, and sets culinary standards. Leads the kitchen staff, manages schedules, and resolves issues. Menu Development Contributes to or designs the menu, considering taste and presentation. May provide input but primarily focuses on kitchen logistics. Customer Interaction May interact with customers to explain dishes or receive feedback. Limited customer interaction, primarily behind-the-scenes. Quality Control Ensures food quality and consistency, often taste-testing dishes. Maintains quality through supervision, not direct involvement in cooking. Staff Management Oversees kitchen staff, including hiring, training, and performance evaluation. Manages kitchen staff, schedules, and workflow for efficient operations. Inventory and Cost Control May have input on ingredient ordering and cost control. Responsible for inventory management, cost control, and budgeting. Hours Irregular and long working hours, including evenings and weekends. More regular hours, often administrative, with occasional long shifts. Responsibility Level Focused on food preparation and kitchen operations. Responsible for the overall functioning and efficiency of the kitchen. (Source: Cooking Classes Perth)

 

(Source: Cooking Classes Perth)

Kitchen Managers manage kitchen operations, food safety, staff scheduling, budgeting, inventory management, recipe development, menu planning, and more.

As a kitchen manager, you’ll be responsible for overseeing the daily operations of a restaurant’s kitchen, and ensuring that everything runs smoothly and efficiently. From scheduling and food prep to kitchen staff management and inventory control, there’s never a dull moment in this fast-paced role.

A Kitchen Manager's primary duties include overseeing all aspects of a restaurant kitchen, managing staff, ensuring food quality and safety compliance, monitoring inventory, scheduling shifts, ordering supplies, and maintaining proper food storage standards to optimize kitchen operations and customer satisfaction; essentially, they are responsible for the smooth running of the kitchen and the quality of food produced.

A kitchen manager focuses on using their skills and professionalism to efficiently lead kitchen activities to drive the competitive advantage and financial success of a restaurant.

(Source: Long List)

ANZSCO ID: N/A [February 2025]
    
Alternative names:  Kitchen Supervisor, Culinary Manager,

Specialisations: Assistant Kitchen Manager,
  
Knowledge, skills and attributes

• Leadership and team management and motivational skills
• Strong culinary skills and knowledge
• Food safety and sanitation expertise
• Inventory management skills
• Excellent communication and interpersonal abilities
• Problem-solving and decision-making capabilities
• Decisiveness
• Calm under pressure
• Excellent communication and interpersonal skills
• Attention to detail
• Solid financial abilities
• Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
• Hands-on experience with planning menus and ordering ingredients
• Knowledge of a wide range of recipes
• Familiarity with kitchen sanitation and safety regulations
• Excellent organizational skills
• Conflict management abilities
• Ability to manage a team in a fast-paced work environment
• Flexibility to work during evenings and weekends
• Certification from a culinary school or degree in Restaurant Management is a plus
• Able to stand on their feet for long hours

 

(Source: Vocal Media)

Duties and Tasks

• Establish and improve food preparation processes
• Ensure food quality and food safety
• Hire, train and manage food prep workers
• Ensure cleanliness of food preparation areas and equipment
• Manage food and non-alcoholic beverage inventory
• Maintain kitchen schedule and assignments
• Keep track of kitchen finances
• May work with other key managers to set menu prices and discuss the menu
• Manage kitchen staff and coordinate food orders
• Supervise food prep and cooking
• Check food plating and temperature
• Establish portion sizes
• Schedule kitchen staff shifts
• Price menu items in collaboration with the Restaurant Manager
• Order food supplies and kitchen equipment, as needed
• Train kitchen staff on prep work and food plating techniques
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area

 

Working conditions

More regular hours than a chef, often administrative, with occasional long shifts.

What does a typical day look like for a kitchen manager?

A typical day for a kitchen manager can be busy and often varies depending on the shift. Here's a breakdown of tasks that may be involved during different shifts:

Morning shift: These involve reviewing inventory levels and placing orders for ingredients and supplies, checking equipment functionality and arranging repairs if needed. Managers in this shift may also review staffing schedules and make adjustments as necessary.
 
Afternoon shift: Those on this shift often collaborate with the chef or culinary team to plan menus and specials. They may oversee food preparation, ensuring consistency, portion control and adherence to recipes.
 
Evening shift: In this shift, kitchen managers oversee closing duties, including cleaning and organizing the kitchen, conducting staff evaluations, providing feedback and addressing performance concerns.


Tools and technologies

• POS Systems: A point-of-sale (POS) system is a software that allows culinary managers to process orders, payments, and receipts from customers. A POS system can also integrate with other tools, such as inventory management, accounting, and marketing, to provide a comprehensive view of the business performance and customer behaviour. A POS system can help culinary managers to improve customer service, reduce errors, increase sales, and track costs.

• Inventory Management: Inventory management is a process that involves tracking the quantity, quality, and location of the ingredients and supplies used in a kitchen. Inventory management can help culinary managers to avoid food waste, spoilage, and theft, as well as to plan menus, order products, and negotiate prices. Inventory management can be done manually or with the help of technology tools, such as barcode scanners, RFID tags, or cloud-based software, that can automate data entry, update inventory levels, and generate reports.

• Kitchen Display Systems: A kitchen display system (KDS) is a device that displays the orders from the POS system to the kitchen staff, showing the details, status, and priority of each order. A KDS can help culinary managers to coordinate the preparation and delivery of food, reduce wait times, and enhance quality and consistency. A KDS can also communicate with other devices, such as timers, scales, or printers, to provide additional information and feedback to the kitchen staff.

• Scheduling Software: Scheduling software is a tool that allows culinary managers to create, edit, and share the work schedules of the kitchen staff. Scheduling software can help culinary managers to optimize labour costs, comply with labour laws, and improve employee satisfaction and retention. Scheduling software can also facilitate communication between the manager and the staff, as well as between the staff members, by allowing them to send messages, request changes, and confirm shifts.

• Training Platforms: Training platforms are online or mobile applications that provide learning resources and courses for the kitchen staff. Training platforms can help culinary managers to enhance the skills, knowledge, and safety of the staff, as well as to comply with the industry standards and regulations. Training platforms can also track the progress and performance of the staff, as well as provide feedback and recognition.

• Analytics Tools: Analytics tools are software that collect, analyse, and visualize data from various sources, such as the POS system, the inventory management system, the KDS, or the scheduling software. Analytics tools can help culinary managers to measure and improve the efficiency, profitability, and quality of the kitchen operations. Analytics tools can also provide insights and recommendations for optimizing menus, pricing, staffing, and marketing strategies.

A simple but efficient way to be able to repeat a recipe from a Chef
(Source: Toast)

Education and training/entrance requirements

Kitchen managers are typically required to have at least a high school diploma or equivalent, though many beneficial degree programs are available to study. An aspiring kitchen manager can take courses such as marketing and management to gain the hard skills needed to obtain their desired position. Those who aspire to own a restaurant may also opt to study disciplines such as accounting, communication and business administration to learn management skills.

Some kitchen managers learn the skills and knowledge they require for their role while on the job, including culinary skills, communication and adaptation to a fast-paced work environment. Others attend specialized training courses for kitchen management. While this training can also be part of the onboarding process, many kitchen managers also receive training as line cooks, sous chefs or similar roles before advancing into kitchen management. Management training often includes shadowing a current kitchen manager until the trainee is comfortable enough to complete tasks on their own. Aspiring kitchen managers with previous kitchen experience may transfer skills such as inventory management and communication to work for a new employer.


A kitchen manager's key education requirement is typically a degree in culinary arts or hospitality management. Additional job requirements include prior experience in a kitchen environment and excellent organizational abilities.

The diploma of hospitality management offers instruction in kitchen management.

Employment Opportunities
   
The skills and experience of kitchen managers are often transferable to a variety of industries, including catering, health care food service, human resources and public relations.

Fast food cooks prepare a restricted range of food in fast food restaurants. They inspect and wash raw ingredients then prepare and cook the food according to pre-set menus and customers’ requirements. In smaller establishments, these cooks may take orders and wash cooking equipment, kitchen surfaces and cutlery. They can find work all over Australia, from busy city cafes, fish and chip shops in coastal towns, to roadhouses and hotels in regional areas.  

ANZSCO description: 8511: Prepares a restricted range of foods in a fast food establishment.

Specialisations: Short Order Cook
    
Knowledge, skills and attributes

A short order cook needs:

• to be able to work efficiently in high-pressure situations
• a high level of personal hygiene and the ability to follow strict safety standards
• to be reliable and flexible
• good people skills, with an ability to work well in teams
• good hand-eye coordination.

(Source: Seattle Weekly)

Duties and Tasks

The tasks involved depend on the size of the fast food restaurant - sometimes the cook is also required to be front-of-house.

• taking and serving food and beverage orders, and receiving payment from customers
• preparing food such as hamburgers, pizzas, fish and chips
• washing, cutting, measuring and mixing foods for cooking
• operating cooking equipment such as grills, microwaves and deep-fat fryers
• cleaning food preparation areas, cooking surfaces and utensils
• ordering and taking delivery of fast food ingredients
• may arrange delivery of prepared food and beverages.
  

Working conditions

Fast food cooks work in the kitchens of fast food restaurants, food courts, canteens and cafes that can be noisy, cramped and hot. They are required to produce meals very quickly, so their work environment can also be very busy and stressful. They often work long hours during early morning, evening and weekend shifts.

Tools and technologies

Fast food cooks use cooking utensils such as knives, tongs, pots, pans, mixing spoons and bowls. They often also use industrial ovens, grills and fryers, as well as large electrical mixers. Since hygiene standards are very important, these cooks are usually required to wear hats or hair nets, gloves and enclosed non-slip shoes. They are frequently required to wear uniforms.

Education and training/entrance requirements


You can work as a fast food cook without any formal qualifications and get training on the job. However, entry into this occupation may be improved by obtaining a qualification in hospitality.

The Certificate II in Hospitality (Kitchen Operations) and Certificate II in Kitchen Operations are offered at TAFE Colleges and other registered training organisations throughout Australia.

You can also complete a traineeship in hospitality (commercial cookery) or hospitality (asian cookery). These traineeships take nine months to complete and are available as a school-based traineeship.

(Source: Your Career)

A fast food sales assistant works in large or small outlets preparing and selling food, drinks and other products. They may prepare food for cooking, make dough or batter, spread butter on bread, chop, cut or slice fillings, and prepare salads. In fast food chain stores, sales assistants may work at the counter or in the kitchen. Where dining areas are provided, they may also clear tables, wash utensils and clean floors and windows.

Fast food workers are the initial contact between customers and fast food establishments. They are responsible for ensuring customer satisfaction, resolving customer complaints, and addressing any questions or comments that customers may have. Fast food workers perform many tasks. They take customers' orders, assemble the orders, and act as cashiers. Fast food is then served through drive-through windows or over counters in the restaurant. In some fast food restaurants, such as take-out establishments, workers may be responsible for serving food on dishes or trays.

ANZSCO ID: 621111

Alternative names: Fast Food Worker, Takeaway Shop Assistant, Fast Food Attendant,

Specialisations: Takeaway Shop Assistant,
    
Knowledge, skills and attributes

Daily duties of fast food workers include making fresh coffee, replenishing supplies and condiments, maintaining inventory and taking food orders. They must maintain cleanliness in food service areas and throughout the food establishment. Duties may also include notifying kitchen staff of any food orders or food shortages.

Some fast food employees may have additional responsibilities, such as operating cooking equipment or preparing cold dishes and beverages. Workers often use drink-dispensing machines to serve milkshakes, frozen custards, frozen drinks and desserts. They may also be responsible for preparing fresh salads or soups.

• Enjoy working with people
• A helpful, courteous manner
• Neat personal appearance
• Good communication skills
• Able to deal accurately with money
• Motivation and drive
• No skin disorders if working with food
• Good problem-solving skills
• Willing to work as part of a team

Fast Food Sales Assistant
(Source: Eat This)

Duties and Tasks
   
A Fast Food Assistant prepares food and serves customers in a fast food restaurant. You might work at the counter taking food and drink orders and processing customer payments. Fast Food Assistants might also work in the kitchen cooking food and putting orders together. You might perform other tasks in a fast food restaurant such as clearing tables and cleaning.

• Assembling and packing food orders in carry-out containers and bags
• Assisting cooks with food preparation
• Taking payments for food orders and providing correct change
• Cleaning tables in dining areas
• Stocking condiment and beverage stations
• Taking customer orders via telephone and mobile apps

Working conditions

Fast food workers must be able to stand in a confined area for most of their work schedule. They must be able to stay alert and be able to exercise quick thinking. The ability to handle pressure and maintain an adequate energy level are skills that may make the fast food worker's job much easier. Fast food workers may work irregular hours, such as evenings, weekends or holidays.

Education and training/entrance requirements

Workers are typically trained on-the-job by experienced employees or managers. Employees must learn about food safety, sanitation and health regulations. A food handler card or permit is also sometimes required.

Kitchenhands assists cooks or chefs within a working kitchen. They wash, peel and prepare foodstuffs and help to prepare simple dishes. They wash and clean utensils, dishes and benches that are used in the kitchen. They may also sort and store food stuffs, dispose of rubbish, organise the laundering of linen and clean various food preparation equipment and floors.

ANZSCO ID & Description: 8513: Assists kitchen and service staff in preparing and serving food, and cleans food preparation and service areas.

Alternative names: Cook's Assistant, Kitchen Attendant, Kitchen Steward, Kitchen Assistant, Kitchen Porter,

Specialisations: Pantry Attendant, Sandwich Hand or Dishwasher aka Escuelerie

Knowledge, skills and attributes

A kitchenhand needs:

• to be flexible to work shifts and in stressful situations
• a high level of personal cleanliness
• good communication skills and be able to work in a team
• to be able to work quickly and safely
• good hand-eye coordination
• to ideally be free from skin allergies to foods and detergents.

Duties and Tasks

• keep food preparation areas clean
• clean kitchen equipment and appliances
• clean benchtops, floors, ovens and ranges
• receive, lift, handle and store food deliveries
• retrieve food items as requested by chefs
• assist with food preparation
• wash dishes, pots and utensils
• ensure working areas are kept clear
• throw trash out

Working conditions

A kitchenhand's job can be very stressful, especially during peak periods. Kitchenhands are generally required to work shifts, and may be required to work shiftwork, and weekends and public holidays. Normal hours are 38 hours per week. Kitchenhands usually need to stand for most of the working day and kitchens can be hot and humid. Turnover in this occupation is high.


Tools and technologies

Kitchenhands need to be proficient with knives and other kitchen equipment. They may also need to use large commercial dishwashing machines.

Education and training/entrance requirements

You can work as a kitchen hand without any formal qualifications and get training on the job. However, entry into this occupation may be improved by obtaining a qualification in hospitality.

The Certificate II in Hospitality (Kitchen Operations) and Certificate II in Kitchen Operations are offered at TAFE Colleges and other registered training organisations throughout Australia.

You can also complete a traineeship in hospitality (catering operations). The traineeship takes nine months to complete and is available as a school-based traineeship.

Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.

ANZSCO ID: 1411
   
Alternative names: Catering Officer,

Specialisations: Conference Catering, Corporate Catering, Private Event Catering, Wedding Catering, Cocktail Party Catering,

Caterers are also employed on ships, planes, and, cruises to provide food for guests.
  
Knowledge, skills and attributes

• good communication and organisational skills
• able to remain calm in difficult situations
• able to work as part of a team

Corporate Event
(Source: Sydney Office Catering)

Duties and Tasks

Caterers may perform the following tasks:

• discuss catering arrangements with clients
• talk with the chef to plan the menu
• supervise the purchase and storage of food
• supervise provision of all crockery, cutlery, detergents and kitchenware
• ensure there is adequate security for food and equipment
• keep records of payments and expenses
• plan, coordinate and supervise the activities of workers in dining rooms, kitchens, bars and other areas
• manage staff hiring, training and rostering
• ensure the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to health regulations
• attend to complaints concerning food and service

Working conditions

Caterers work in large hotels, hospitals, schools, catering firms, department stores and other retail outlets. They also work in industrial and defence centre canteens, restaurants, licensed clubs and casinos. Self-employment is possible.

Positions tend to be filled by promoting an experienced person from within the organisation. People who intend to run their own business are advised to gain experience, both on the job and by studying an appropriate course.

Education and training/entrance requirements

You can work as a caterer without formal qualifications. You will probably get some informal training on the job.

Entry to this occupation may be improved if you have qualifications.

You may like to consider a VOC qualification in catering operations, hospitality or kitchen operations.

You can also become a caterer through an apprenticeship or traineeship in Catering Operations, Hospitality or Kitchen Operations.

Entry requirements may vary, but employers generally require Year 10.

To serve alcohol, caterers must be a minimum of 18 years old and hold a responsible Service of Alcohol (RSA) competency card in NSW or a Responsible Service of Alcohol (RSA) certificate in the ACT. RSA short courses are widely offered by TAFE institutes and Registered Training Organisations.

A catering assistant helps the caterer. They clean kitchens, taking care of all aspects of hygiene as well as helping to prepare food and serve it to customers. At it’s most simplest form, the role of a catering assistant is to help out in the kitchen and to be responsible for hygiene and cleanliness within food preparation areas.

They usually help prepare catering orders, or actually serve the food items after preparing them. Catering assistants are also responsible for carrying out basic food preparation tasks, such as washing and peeling food. They are also likely to organize the store room, as well as being responsible for unloading deliveries from suppliers. They will also collect and dispose of waste. It is not unusual for a catering assistant to clean and cut up meat, fish and vegetables, as well as operate machinery.

ANZSCO ID: 8513
   
Alternative names: Kitchen Hand or Kitchen Aide in a commercial kitchen

Knowledge, skills and attributes
   
It is important that catering assistants are good communicators, not only to succeed in their contact with customers but also their co-workers.

They must also be able to operate as part of a team, as they are likely to have to work alongside the caterers.
   
The ability to work under pressure, at catered events, in a fast-paced environment is a must. There will be a heavy emphasis on the preparation of food, as well as serving food.

Ensuring that all menu items are prepared and served correctly is key to success, especially at special events like weddings and fundraisers.
    
To become a successful catering assistant, applicants will need to demonstrate the following skills:

• Ability to work efficiently and keep calm, under pressure
• Stamina and enthusiasm
• Ability to work quickly but efficiently
• Ability to work well in a team
• Good communication skills
• Excellent customer service during client interaction
• High standards of personal hygiene
• An interest in food and catering
• Ability to work long hours in a stressful environment
• Previous experience of working in a kitchen is an advantage for potential employees.

 

(Source: Hospitality Jobs UK)

Duties and Tasks

• Cleaning the kitchen, including washing kitchen appliances, work surfaces, floors and walls.
• Carrying out basic food hygiene preparation tasks.
• Ensuring caterers are equipped with the food and tools they need.
• Helping the caterer get ready for service by preparing food.
• Catering assistants may be expected to peel, trim or wash food so it is ready to be cooked.
• Loading and unloading the dishwasher
• Helping to serve meals to customers

Working conditions
  
Catering assistants will likely work in one of two areas:

• From a dedicated kitchen owned by the catering company. This is likely a central location, especially if the employer offers catering services to many different events.
     
  
• From an event area or event venue. In this case, these employees are on the front lines, and actually in the event space catering events.

The hours of work can be long and the work physically demanding, so employees may find the job tiring.

However, no matter how tired an employee is feeling, it is crucial that they are alert at all times because of the potentially dangerous equipment in the kitchen.

The kitchen environment is likely to be very hot, noisy and busy, which can all be stressful.

Stamina and physical strength are also important for the job, as employees are expected to lift and carry heavy items regularly.

The physical conditions of the job can be dangerous, as employees are likely to be working in a kitchen that contains potentially hazardous equipment, such as sharp knives and other implements for cutting.

Catering assistants are likely to have to use these as well as automatic mixers and chipping machines.

However, the law states that individuals under 18 are not allowed to use certain dangerous pieces of equipment, such as meat slicers.

The average working week for a full time catering assistant is 40 hours, although around two-thirds of all kitchen jobs are part time and casual and seasonal jobs are also available.

They may be expected to start work very early or work at night, although shifts are also usually split between employees.

On a positive note, the working environment can be enjoyable, and staff discounts or free meals may be available.Hours can vary, and shifts may be part time or full time. Working at weekends, in the evenings and on public holidays is the norm.

The work environment is likely to be noisy and can be stressful at busy times, such as lunch and dinner.

The role is suitable for both sexes (neither gender dominates the role) and for all ages, although due to health and safety laws regarding the use of specific equipment, such as knives, employees under the age of 18 may find that their role is restricted.

(Source: A&C)

Tools and technologies
   
Catering assistants are also on their feet for most of the shift, so comfortable shoes need to be worn and the job is not suitable for anyone with back problems.

It is likely that the employee will be provided with a uniform, and as part of this most employers request that their staff wear an apron or overalls. Waterproof boots and gloves may also need to be worn and other special protective clothing may be supplied when handling chemicals used for cleaning, for example.

Education and training/entrance requirements
   
Supervised training is normally provided on the job, including instruction on how to prepare meals and handle equipment.

Most employers will not ask for formal qualifications although a food hygiene certificate and some secondary qualifications will improve your chances of finding employment.

Potential employees can also improve their chances of getting a job as a catering assistant, by taking an Apprenticeship in Hospitality.

Employment Opportunities
   
Major employers in this field include hotels, pubs, restaurants, hospitals, schools and the armed forces. It is possible to work towards qualifications in hospitality, and food processing and preparation, whilst working as a catering assistant.

How This Chef Turned Airplane Food Gourmet
https://youtu.be/DED-_vKGwtQ

 

Cooks may manage all aspects of a kitchen, including purchasing food items, preparing, cooking and presenting food, as well as keeping the kitchen clean and hygienic. This could be in hotels, pubs, cafeterias or mining company kitchens. Cooks may also plan menus, check food for quality and presentation, and train and supervise other staff. They may also work with chefs. Unlike cooks, chefs must have formal trade qualifications.

The range of duties carried out by cooks varies depending on where they work. In hotels, clubs, restaurants and takeaway food outlets, cooks often specialise in preparing and cooking a particular type of food (fried chicken, pizza or barbecued meat, for example).

They may also specialise in national cuisine (such as Thai, Vietnamese, French or Italian). Other specialisations include entrees, desserts, international and bakery cooking.

ANZSCO ID & Description: 351311 Prepares, seasons and cooks food in a dining or catering establishment.

Alternative names: Chef

Specialisations: Breakfast Cook, Fast Food Cook, Pastry Cook, Specific Cuisine Cook

Knowledge, skills and attributes

A cook needs:

• to be punctual
• enjoy cooking
• to be flexible to work shifts and in stressful situations
• able to manage time and work under pressure
• a high level of personal cleanliness
• good communication skills and be able to work in a team
• able to stay calm in difficult situations
• to plan carefully and pay attention to detail

(Source: Wikipedia)

Duties and Tasks

Cooks may perform the following tasks:

• check food to ensure its quality
• regulate temperatures of ovens, grills and other cooking equipment
• prepare food for cooking
• cook food by a range of methods (baking, braising, frying, roasting or steaming, for example)
• divide food into portions and ensure the food is well presented
• clean food preparation areas and equipment
• store food in temperature-controlled facilities
• receive and store supplies
• ensure the kitchen is hygienic and functional
• plan menus and estimate food requirements
• prepare food to meet special dietary requirements
• train and supervise other staff

Working conditions

A cook's job can be very stressful, especially during peak periods Cooks are generally required to work shifts, and may be required to work a split shift, week-ends and public holidays. Normal hours are 38 hours per week. Cooks usually need to stand for most of the working day and kitchens can be hot and humid. Turnover in this occupation is high and cooks sometimes move to another job to get more experience or promotion.

Cooks are employed by hotels, motels, restaurants, function centres, catering companies, clubs, cafes, cafeterias, hospitals, flight catering centres, seagoing vessels, food processing factories and large boarding schools. Movement between employers within the industry may be required in order to gain experience and promotion.

With experience and further training, qualified cooks may be promoted to supervisory positions.

Tools and technologies

Cooks need to be proficient with knives and other cooking equipment. They may also need to use special ovens and hotplates. For specific types of food, they may need to use specialty implements such as a wok for Asian cooking.

Education and training/entrance requirements

You can work as a cook without any formal qualifications and get training on the job. However, entry into this occupation may be improved by obtaining a cookery qualification. You can also become a cook through an apprenticeship or traineeship in Kitchen Operations or Commercial Cookery.
Entry requirements may vary, but employers generally require Year 10.

The Certificate III in Commercial Cookery is offered at TAFE Colleges and other registered training organisations throughout Australia.

Once you are employed, you may be able to develop, and have recognised, additional skills under the Tourism, Travel and Hospitality Training Package that will expand your career opportunities within this industry.

(Source: Your Career)

Food Trades Assistants assist Food Trades Workers by performing routine food preparation, cleaning and storage tasks.

ANZSCO ID: 851299
  
Knowledge, skills and attributes

• Basic math and cashiering skills.
•  Basic record-keeping techniques.
•  Operate standard kitchen equipment, utensils and measurements.
•  Sanitation practices related to handling and serving food.
•  Interpersonal skills using tact, patience and courtesy.
• Work cooperatively with others.
•  Proper lifting techniques.

 

(Source: Your Career)

Duties and Tasks

• gathering food ingredients in preparation for cooking and serving
• gathering pots and pans in preparation for cooking food ingredients
• weighing and measuring ingredients
• washing, peeling, cutting, slicing and dicing ingredients for cooking and serving
• cutting and grinding meat, poultry and seafood in preparation for cooking
• removing cooked food from ovens and food warmers
• washing work areas, equipment, utensils, dishes and silverware
• storing food supplies, equipment, utensils, dishes and silverware in refrigerators, cupboards, pantries and other storage areas
• informing Foods Trade Workers when food supplies are low

Education and training/entrance requirements

You can work as a Food Trades Assistant without formal qualifications. Some on the job training may be provided. A course in hospitality might be helpful.

A Sous Chef is second in command to the Head Chef in a kitchen; he is responsible for food production and assumes the role of Head Chef in the chef’s absence.

The role of Sous Chef is very important in a busy kitchen as it is his job to ensure the smooth day-to-day running of food preparation. A Sous Chef doesn’t have the financial responsibility of the Head Chef whose job is more business orientated. Instead, the Sous Chef takes care of the working practicalities, ensuring food is served to the highest standards. A busy, successful kitchen is a stressful place to work and by no means calm and peaceful. However, it is an exciting environment, filled with workers who are employed for their passion about food and all chefs look to the Sous Chef for instruction.

Once almost exclusively the domain of male workers, the modern restaurant kitchen is increasingly populated by both male and female workers. Although the knock-on effect of years of male domination has resulted in the fact that it is mainly men who fill the upper roles of Sous and Head Chef, female Sous Chef’s are becoming increasingly common.

ANZSCO ID: 351311
 
Knowledge, skills and attributes
   
A Sous Chef is expected to be completely versed in the techniques regarding the preparation of food. There must be no gaps in his learning as it is his job to pass any specific skills onto the chefs in his team. Leadership abilities are a must as the Sous Chef is the first person kitchen staff look to in times of stress or difficulty, which in a busy kitchen may crop up several times in a single shift! A Sous Chef must be a strong communicator and able to keep a clear head under duress. An organised mind regarding book-keep and accounting is also necessary as he will probably be in charge of stock ordering.

• High school certificate required, formal culinary training or associate degree in culinary arts preferred
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Safe Food Handling Certification
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs

(Source: WBUR)

Duties and Tasks

• Management. A Sous Chef is a management position responsible for the smooth running of the kitchen. He will make daily decisions on which areas of work his staff will work on and oversee both their working methods and the end product (food) created.
• Staff training will be a major part of his role as he will introduce chefs to new techniques and working methods in order to create the dishes that he or the Head Chef may have designed or decided upon.
• Quality Control is ensured as each dish that goes out does so under the Sous Chef’s scrutiny and he may add finishing touches before they leave the kitchen.
• Menu Design is usually taken care of by the Head Chef but the Sous Chef will likely have a large input here also.
• Stock Ordering must be done daily and the Sous Chef must have a handle on exactly how much produce is needed versus how much he has.
• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Executive Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Assure kitchen personnel is trained in best cleanliness and sanitation practices

Did You Know? In French, the “sous” refers to “under,” as in someone working directly under the head chef. The sous chef position is part of the kitchen brigade system, a hierarchical system of organizing kitchen staff by specific station and responsibility, introduced by legendary French chef Georges Auguste Escoffier. (Source: Masterclass) Hierarchy in Kitchen (Source: Goodman Fielder)

Working conditions
    
A busy restaurant kitchen is a hot, stressful and extremely fast paced environment. The rigours of hectic service times and the fact that a chef remains on his feet for the entire time make this a physically demanding job. Nevertheless, those with a passion for cooking and a love of challenge find cheffing an extremely rewarding experience. Tempers can rise with the heat and a fair amount of verbal banter, that would be completely unacceptable in most office environments, is the norm in a kitchen. Famous TV chefs do well to represent the hidden world of profanity behind those service doors. Any vitriol is purely results orientated, however, and working as part of a team through challenging circumstances has a great feel to it.
  
Depending on the type of restaurant, hours can be long and anti-social. Restaurants do not generally operate on a nine to five basis and therefore neither do chefs. Split shifts (where the working day is divided into two portions with a break in between) are common, as are long shifts. Chefs need to arrive in the kitchen before the restaurant opens for service, in order to prepare food. Likewise chefs may need to stay once the rush of service has ended, in order to prepare essential culinary components in advance for the next day. Given that a Sous Chef is essentially the manager of the kitchen personnel he will need to work the same hours as his staff.
   
Almost all cooking work takes place within the kitchen environment. The exception may be outdoors barbecuing or the increasingly popular pig spit roast which is performed outdoors on special equipment. The adage – if you can’t stand the heat stay out of the kitchen rings true for all but the pantry chefs. A kitchen is a hot environment to work in, with the exception of large walk-in fridges used to keep perishable produce fresh. A Sous Chef will have the responsibility for ordering and for this he will make use of a small office area where he will take care of some basic book keeping or possibly use database and word processing software on a PC.
   
A busy working kitchen contains many hazards, so for this reason precise safety standards must be adhered to. Searing hot hobs and ovens, sharp knives and heavy pans can be hazardous when mixed with slippery spillages and scores of kitchen staff working at full tilt during a hectic service. It is the Sous Chef’s job to ensure a kitchen operates safely and efficiently.

How to Become a Sous Chef | Restaurant Business
https://youtu.be/avB1qUOLHLg

 

Tools and technologies
   
A kitchen operates with its own specialist set of machinery and tools. Chefs are trained in the use of knives for a variety of purposes ranging from taking the bones out of meat (boning) to peeling delicate vegetables (paring). Each pan and tray is designed with a specific use or set of uses in mind and a variety of cooking techniques are accessible through different types of oven, fryers and grills.

Education and training/entrance requirements
  
There are no formal qualifications required to be a Sous Chef. Becoming a Sous Chef is a matter of experience. A Sous Chef needs to have at least 5 years of experience working in a busy, successful kitchen before he can be considered for the role. You cannot go to college and become a Sous Chef. Official qualifications can help you in your career progression but nothing counts as much as real kitchen experience.
   
Complete an apprenticeship and gain a vocational qualification such as a Certificate III in Commercial Cookery (SIT30813) in order to work as a chef. Work as a chef and take on increasingly more responsibility in areas such as preparation, supervision, stock control and health and safety.
Consider undertaking further studies, such as an Associate Degree of Culinary Management to further develop kitchen service and management skills.

Employment Opportunities

Sous chefs often start their career with a degree in culinary arts, although many sous chefs get their position through promotion after receiving training and experience in the culinary profession. Sous chefs can work in a wide variety of hospitality establishments, including restaurants, care facilities, hotels, catering services, cruise ships, and more.
 

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