ISCO Occupation Group 3434.1 Chef
From Open Risk Manual
Contents
Definition
Chef: Chefs are culinary professionals with a flair for creativity and innovation to provide a unique gastronomic experience.
Essential Skills
- Control Of Expenses
- Instruct Kitchen Personnel
- Dispose Waste
- Maintain Kitchen Equipment At Correct Temperature
- Use Cooking Techniques
- Use Culinary Finishing Techniques
- Use Reheating Techniques
- Use Food Preparation Techniques
- Handover The Food Preparation Area
- Manage Staff
- Maintain Customer Service
- Work In A Hospitality Team
- Comply With Food Safety And Hygiene
- Think Creatively About Food And Beverages
- Use Food Cutting Tools
- Store Raw Food Materials
- Plan Menus
Optional Skills
- Assist Customers
- Apply Procurement
- Set Prices Of Menu Items
- Cook Fish
- Execute Chilling Processes To Food Products
- Cook Seafood
- Create Decorative Food Displays
- Ensure Cleanliness Of Food Preparation Area
- Cook Dairy Products
- Prepare Canapés
- Cook Sauce Products
- Check Deliveries On Receipt
- Order Supplies
- Prepare Sandwiches
- Prepare Salad Dressings
- Train Employees
- Cook Pastry Products
- Prepare Flambeed Dishes
- Compile Cooking Recipes
- Prepare Desserts
- Schedule Shifts
- Identify Nutritional Properties Of Food
- Handle Chemical Cleaning Agents
- Cook Vegetable Products
- Cook Meat Dishes
Alternative Names
- Industrial Chef
- Chef De Partie
- Sous-Chef
- Banqueting Chef
- Commis Chef
- Chef De Cuisine
- Managing Partner Chef
Specializations
| Specialization | Title |
|---|---|
| C3434.1.1 | ISCO Specialization 3434.1.1 Head Chef |
| C3434.1.3 | ISCO Specialization 3434.1.3 Private Chef |
| C3434.1.2 | ISCO Specialization 3434.1.2 Pastry Chef |
