321131 Chef

Role overview

Plans and organises the preparation and cooking of food in a dining or catering establishment.

Use this page to confirm the official title, the parent unit group, the task list and the related ANZSIC industry context before using the occupation in classification, reporting or migration-adjacent workflows.

Tasks

• Assists in the planning of menus and determining food quantities and costs
• Prepares and cooks food according to recipes or personal judgment and experience
• Monitors food quality and presentation
• Manages and trains Cooks and Kitchenhands in food preparation, cooking techniques and food safety
• Orders and maintains inventory of food and kitchen supplies, ensuring it meets daily production needs
• Collaborates with management to develop new dishes and improve existing recipes
• Coordinates with front-of-house staff to ensure efficient food service
• Ensures compliance with health and safety regulations in the kitchen

Skill level guidance

Skill level helps place the occupation inside the ABS hierarchy. Use it as a classification cue, then check the actual task list and occupational context before making a decision for HR, visa or reporting work.

How to use this occupation page

Start with the official OSCA title and task list. Then confirm the parent unit group and compare the related occupations on this page if the job title is broad, overlapping or used differently across employers.

The ANZSIC links are there to help when the same occupation appears across several industries and you need the business-side classification as well.

Alternative titles

No alternative titles are currently attached.