// Unit group · 3434

Chefs

Chefs design menus, create dishes and oversee the planning, organization preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

3 Technicians and Associate Professionals / 34 Legal, Social, Cultural and Related Associate Professionals / 343 Artistic, Cultural and Culinary Associate Professionals / All level 4

// Working conditions

BiologicalHeat and coldLifting and postureMachinery

// Hand tools

  1. 1General Hand Tool Operation

planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies

monitoring quality of dishes at all stages of preparation and presentation

discussing food preparation issues with managers, dieticians, kitchen and waiting staff

supervising and coordinating the activities of cooks and other workers engaged in food preparation

inspecting supplies, equipment, and work areas to ensure conformity to established standards

determining how food should be presented, and creating decorative food displays.

instructing cooks and other workers in the preparation, cooking, garnishing and presentation of food

participating on the recruitment of kitchen staff and monitoring their performance

preparing, seasoning and cooking speciality foods and complex dishes

explaining and enforcing hygiene and food safety regulations.

Included occupations

Examples of the occupations classified here:
- Chef
- Executive chef
- Head chef
- Pastry chef
- Saucier
- Sous-chef

Excluded occupations

Some related occupations classified elsewhere:
- Cook - 5120
- Fast food preparer - 9411

Indexed job titles 9