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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Food and Beverages Jobs Cluster

 

Material sourced from
Jobs & Skills WA [ Fast Food Cook; Kitchenhand; Cook];
Study [Fast Food Worker];
Norris [Kitchenhand; ]
WebArchive Only - CareersOnline [Caterer; Cook; ];
My Job Search [Sous Chef; Catering Assistant; ]
Glassdoor [Sous Chef; ]
Seek [Sous Chef; ]
Indeed [Fast Food Attendant; ]
Courses [Fast Food Assistant; ]
 FCPS [Food Service Assistant; ]
Good Universities Guide [Sales Assistant; ]
Your Career [Chef; Kitchenhand; Food Trades Assistant; Cook; Fast Food Cook; Other Food Trades Assistant;]