Chef Commercial Cookery (ANZSCO Code: 351311)
Professional chefs plan and coordinate food preparation and cooking in restaurants and catering businesses. Commercial cookery is the art and science of cooking for other people in a professional context, usually as a chef or kitchen assistant.
Occupation description
Commercial chef plan and coordinate food preparation and cooking in restaurants and catering facilities.
Their job involves:
- Creating menus, calculating labour and food expenses, and placing food supply orders.
- Food preparation, seasoning, and cooking.
- Keeping an eye on the food’s quality during the entire preparation and presentation process.
- Giving advice on cooking procedures and exhibiting skills.
- Arranging the activities in the kitchen.
- Putting in place and monitoring workplace health, safety, and cleanliness standards.
Commercial cooks may also:
- Apprentices and kitchen staff are chosen and trained.
- Control your money and spending.
Note: This job category comprises chefs who oversee commercial kitchen operations in restaurants or catering facilities. It excludes jobs in factories or environments with little service, such as fast food, fast casual, or takeout restaurants, coffee shops, bars, or mall cafés with limited food service.
How will I be assessed?
Stage 1:
Documentary Evidence Assessment
We will examine your documentation to ensure it satisfies the training and employment standards and proves you have the required expertise, experience, and knowledge to work as a chef (commercial cookery).
Below is information regarding the documentation, training, and employment requirements:
- Download the Evidence guide to find out what evidence you should provide with your application.
- You must also locate information on assessments for your occupation if you are on Pathway 1.
- A guide to videos and pictures
- Report from the supervisor
- Please refer to the Pathway 1 Employment Experience Guidelines for details regarding the employment experience criteria for a Pathway 1 application.
- Please read the Pathway 2 Candidate Guide if you apply for a Pathway 2 examination.
Stage 2:
Technical Assessment
If you make it through Stage 1, you will have a technical interview with our assessor. The assessor will question you regarding applying the knowledge needed to work in your trade in Australia. No interpreters will be permitted for the technical interview, which will be conducted in English.
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What skills and knowledge do I need?
The SIT40521 Certificate IV in Kitchen Management is the qualification applicable to this position. To receive this certification, you will need to prove that you are proficient in the following competency units. Each unit of competency defines a subset of the knowledge and abilities needed in Australian businesses.
You must achieve 33 units of competency:
- 27 core units
- 6 elective units
Core Units
Code | Title |
SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC029 | Prepare stocks, sauces and soups |
SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031 | Prepare vegetarian and vegan dishes |
SITHCCC035 | Prepare poultry dishes |
SITHCCC036 | Prepare meat dishes |
SITHCCC037 | Prepare seafood dishes |
SITHCCC041 | Produce cakes, pastries and breads |
SITHCCC042 | Prepare food to meet special dietary requirements |
SITHCCC043 | Work effectively as a cook |
SITHKOP010 | Plan and cost recipes |
SITHKOP012 | Develop recipes for special dietary requirements |
SITHKOP013 | Plan cooking operations |
SITHKOP015 | Design and cost menus |
SITHPAT016 | Produce desserts |
SITXCOM010 | Manage conflict |
SITXFIN009 | Manage finances within a budget |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXFSA008 | Develop and implement a food safety program |
SITXHRM008 | Roster staff |
SITXHRM009 | Lead and manage people |
SITXINV006 | Receive, store and maintain stock |
SITXMGT004 | Monitor work operations |
SITXWHS007 | Implement and monitor work health and safety practices |
Elective Units
Code | Title |
SITHCCC038 | Produce and serve food for buffets |
SITHCCC026 | Package prepared foodstuffs |
SITHKOP014 | Plan catering for events or functions |
SITXCOM007 | Show social and cultural sensitivity |
SITXWHS006 | Identify hazards, assess and control safety risks |
SITXINV008 | Control stock |
All of the prerequisite units, as well as the core and elective units of competency, must be shown by you.
NOTE: denotes the presence of a prerequisite in a unit.
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How to Apply
If you work as a tradesperson, someone who has experience in your field and is familiar with your qualifications will evaluate your skills and knowledge. As Australia’s top trade assessment organization, cdrforAustralia can assess 27 distinct trade occupations.
Step 1
Verify if you are qualified to apply for a Trade Skills Evaluation.
Step 2
Recognize the Evaluation Procedure
Step 3
Verify the kind of proof that you could be required to submit.
Step 4
Find out how much your trade skills assessment will cost upfront.
Step 5
Apply now.