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UNIT GROUP 3513 主廚 CHEFS
ANZSCO 3513 主廚職責(zé)概述
• 在餐館負(fù)責(zé)規(guī)劃和組織食物的準(zhǔn)備和烹飪。CHEFS plan and organise the preparation and cooking of food in dining and catering establishments
ANZSCO 3513 主廚技能要求 Indicative 技術(shù)等級(jí) Skill Level
• 本單元的大多數(shù)職位需要具有與下述資質(zhì)和經(jīng)驗(yàn)相當(dāng)?shù)募夹g(shù)層次。Most occupations in this unit group have a level of skill commensurate with the
qualifications and experience outlined below
• 在澳洲：AQF證書3級(jí)，包括至少2年的在職培訓(xùn)或AQF證書IV級(jí)（ANZSCO技術(shù)3 級(jí)）In Australia: AQF Certificate III including at least two years of on- the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
• 在新西蘭：NNZ資格證4級(jí)（ANZSCO技術(shù)3級(jí)）In New Zealand: NZ Register Level 4 qualification (ANZSCO Skill Level 3)
• 至少3年的工作經(jīng)驗(yàn)可以代替上述的資格證。At least three years of relevant experience may substitute for the formal
qualifications listed above.
• 有時(shí)除了資格證外，還需要相關(guān)的工作經(jīng)驗(yàn)和/或在職培訓(xùn)。In some instances relevant experience and /or on-the-job training may be required in addition to the formal qualification
ANZSCO 3513 主廚主要職責(zé) Tasks Include
設(shè)計(jì)菜單、估計(jì)食物和人工成本以及訂購食品供應(yīng)。planning menus, estimating food and labour costs, and ordering food supplies
• 從始至終監(jiān)控食物質(zhì)量。monitoring quality of dishes at all stages of preparation and presentation
• 與精力、營養(yǎng)師、廚房和服務(wù)人員討論食物準(zhǔn)備問題。discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• 展示烹飪方法，并提出建議。demonstrating techniques and advising on cooking procedures
• 準(zhǔn)備和烹飪食物。preparing and cooking food
• 解釋和實(shí)行衛(wèi)生規(guī)則。explaining and enforcing hygiene regulations
• 可能要選擇和培訓(xùn)員工。may select and train staff
• 可能要冷凍和保藏食物。may freeze and preserve foods
ANZSCO 3513 主廚職位列表 List of occupations
351311 主廚 CHEF
• 在餐館負(fù)責(zé)規(guī)劃和組織食物的準(zhǔn)備和烹飪。Plans and organises the preparation and cooking of food in a dining or catering establishment
• 技術(shù)等級(jí) Skill Level: 2
• 職業(yè)方向 Specialisations:
• 廚師領(lǐng)班 Chef de Partie
• 助理廚師 Commis Chef
• 廚房領(lǐng)班 Demi Chef
• 二級(jí)廚師 Second Chef
• 副廚 Sous Chef
