Chef / Cook
Also known as: kitchen chef, culinary specialist, cook, sous-chef
Chefs and cooks prepare, season and cook dishes in restaurants, hotels and other food establishments. They plan menus, control food quality and ensure compliance with food safety and hygiene regulations.
Learning routes (1)
Essential skills (3)
Required to work in this occupation
Apply professional knife skills
Safely handle, sharpen and use professional kitchen knives to perform precise cuts.
Apply food hygiene and safety standards
Follow HACCP principles, maintain correct food storage temperatures, and prevent cross-contamination.
Apply basic cooking methods
Execute fundamental cooking techniques including boiling, blanching, steaming, sautéing, roasting and grilling.
Optional skills (1)
Useful but not strictly required
Prepare stocks and basic sauces
Make stocks from bones and vegetables. Reduce and season basic sauces. Store correctly at safe temperatures.
Practice Credential
Use the "Chef / Cook" occupation to generate a Practice Credential structure — a clear overview of routes, work cards, skills and evidence requirements.