351311 主厨 Chef


#1

ANZSCO 351311 主厨 Chef - FLYabroad

351311 主厨职业描述 Job description - FLYabroad

主厨在餐馆负责规划和组织食物的准备和烹饪。

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

Previously referred to in ASCO as:
3322-11 Chef
3322-01 Chef - Head Chef

351311 主厨职位别名 - FLYabroad

  • 351311 厨师领班 Chef de Partie (S)
  • 351311 助理厨师 Commis Chef (S)
  • 351311 厨房领班 Demi Chef (S)
  • 351311 二级厨师 Second Chef (S)
  • 351311 副厨 Sous Chef (S)

351311 主厨技术等级 Skill level - FLYabroad

351311 主厨所属职业列表 - FLYabroad

351311 主厨澳洲技术移民职业评估 Skills assessment authority - FLYabroad

  • TRA - 澳大利亚职业技术认证中心 Trades Recognition Australia:大陆技术移民申请的绝大部分职业都是通过该类别评估。TRA移民技术评估类别申请的条件为具有澳洲要提名职业相对等的资格(一般是AQFIII,IV或 Diploma),至少3年的全职提名职业作经验,近2年内至少1年全职带薪提名职业工作经验。对于在获得等同AQF相关资质之前的工作要获得认可的话,需之前至少5年提名职业或者提名职业相关全职工作经验。TRA类别评估周期60工作日,评估费用300澳币,不支持信用卡。

351311 主厨州担保情况 - FLYabroad

近期担保过 351311 主厨 Chef 职业的州包括:

351311 主厨新西兰技术移民紧缺职业加分要求 - FLYabroad

酒店专业国家证书(专业烹饪)4级
Either National Certificate in Hospitality (Professional Cookery) Level 4 OR
酒店专业国家证书(烹饪)4级
National Certificate in Hospitality (Cookery) Level 4 
OR
5级文凭(专业烹饪领域)
a Level 5 Diploma (specialising in the area of professional cookery)
AND
以及至少五年宴会或者商业餐饮点菜的经验,至少两年厨师主管的经验。
A minimum of five years' combined experience in establishments offering a la carte/banqueting or commercial catering, with a minimum of two years at Chef de Partie (Section Leader level or higher)

351311 主厨执业注册要求(不代表移民要求) - FLYabroad

本文由飞出国(FLYabroad @Copyright)独家整理完成,请尊重知识产权,不要以任何形式散布和传播。


ANZSCO 3513 主厨 CHEFS - FLYabroad
Tas 塔州(塔斯马尼亚)州担保2017-2018
2018年 NSW 远南海岸地区 489 偏远地区担保职业清单 Occupations currently eligible for nomination in the Far South Coast, NSW Region
2017 年澳洲技术移民职业清单大调整,可以申请189签证的 SOL 职业列表由中长期列表 MLTSSL 取代
NSW MNC 中北海岸489担保 2018 Mid North Coast (RDA MNC) Skilled Regional Sponsored Visa (489)
NSW Murray RDA 489 偏远地区担保及201807担保职业清单 MURRAY REGION SKILLS LISTING
NSW NI 北内陆地区489担保 Regional Development Australia Northern Inland (RDANI) - 飞出国
NSW ORANA RDA 489 奥兰纳偏远地区担保
NSW RIVERINA 2018年新州瑞瓦瑞纳偏远地区489担保
NSW Central West 中西部地区 489 偏远地区担保
NSW SI RDA 489 偏远地区担保及2018年担保职业清单
VU TRA OSAP 维多利亚大学境外技工职业移民评估 Victoria University Skilled Migration Assessment Services (SMAS)
SA 2018-19年度南澳州担保清单发布-飞出国20180705
TSOL 塔州2018年最新州担保职业清单 Tasmanian Skilled Occupations List - 飞出国
维州 20180702 州担保职业清单 Visa Nomination Occupation List for Victoria
QSOL 2018 昆州境内工签持有者州担保清单 Working in Queensland
NSW 2018-19 年度 190 优先职业清单即将发布
NSW 489 最新偏远地区担保清单 - 2018-19 年度 NSW RDA SRS List
#2

南澳2015年71开放担保 南澳州担保申请要求,流程及注意事项 Immigration SA State Nominated Occupation Lists

351311 Competent English (or Competent Plus overall) AND 2 years work experience in field


#3

VETASSESS

厨师-亚洲烹饪类 Chef- Asian Cooery ANZSCO 351311

351311 Asian Cooery 职位描述 - 飞出国

亚洲厨师准备、烹饪、呈现各式各样的亚洲菜肴,包括但是不仅限于印度、中国、马来西亚、越南、日本、泰国美食等等。工作地点一般为饭店,宾馆,餐饮公司,俱乐部,咖啡厅和其他餐饮企业。

工作内容:

  • 在亚洲菜品厨房中,对员工进行管理、培训和和指导;
  • 计划和准备菜单;
  • 烹饪各种亚洲菜肴并保证其质量;
  • 订购、储存菜品所需原材料,并预算其成本;
  • 遵守厨房规定的安全工作卫生规则,确保工作安全。

亚洲菜系厨师必须:

  • 在厨房中,对员工进行管理、培训和指导;
  • 计划、准备菜单并预估菜品的成本;
  • 进行财务管理和预算;
  • 与顾客和公司董事长进行沟通交流;
  • 了解亚洲和其他商业化餐饮服务业的发展趋势与变化;
  • 准备各式各样的亚洲食物,包括印度、中国、泰国美食等等;
  • 实施食品安全指南和工作场所安全规定(WHS),并进行监督。

注:SIT40513 Certificate IV in CAsian Cookery要求你必须有员工管理和财务管理方面的经验。如果你没有,需要在申请职业评估前查看关于SIT30913 Certificate III in Asian Cookery的简介。此类职业评估只针对亚洲菜系厨师,并不涉及商业化的西餐厨师,饮食管理者以及糕点师。

Job description

Asian chefs prepare, cook and present food for a number of Asian cuisines including but not limited to Indian, Chinese, Malaysian, Vietnamese, Japanese, Thai cuisines, etc.

Asian chefs work in restaurants, hotels, catering companies,
clubs, cafes, and other food preparation businesses.

Their job involves:

  • managing, leading and monitoring staff in an Asian kitchen
  • planning and preparing Asian menus
  • cooking and ensuring the quality of a number of different Asian dishes
  • ordering supplies, controlling stock and budgeting
  • implementing and monitoring safe work health practices.

Asian chefs are required to:

  • manage, train and lead staff in Asian cooking
  • plan, cost and prepare Asian menus
  • manage finances and budgets
  • liaise with customers and company directors
  • keep informed of hospitality trends and industry changes related to Asian and other commercial cookery
  • prepare all types of Asian foods including Indian, Chinese, Thai cuisines, etc.
  • implement and monitor food safety guidelines and workplace health and safety (WHS) practices.

Note: SIT40513 Certificate IV in Asian Cookery requires you to have experience in managing staff and finances. If you do not have experience in management, review SIT30913 Certificate III in Asian Cookery before you apply to be assessed. This trade assessment is for Asian Cooks only. It does not extend to commercial cookery, catering operations or patisserie.

351311 Asian Cooery 能力评估

为满足澳洲职业评估要求,你需要提供能证明你在某一技术领域能力的培训或者工作经验的材料。可以通过资格证(Certificate)来证明。 澳洲职业评估机构已将职业分类。你需要完成以下一系列评估任务。

通过该评估需完成30个单元: 24个核心单元和6个可选单元。

Competency assessment

To achieve an Australian qualification, you must demonstrate how your training and work experience shows competence in a number of skill areas. These skill areas or competencies are taken from the Certificate. You will be asked to complete a range of assessment tasks that cover the following areas.

To be awarded this qualification, you must complete 30 units:

  • 24 core units
  • 6 elective units

具体评估内容如下:####

技能分类

以下是对能力评估中各种技能的详述。

  • 基础单元(能力)

    • SITXFSA101 运用食品安全卫生规范(所有标示*的评估单元均要求此项);
    • SITHCCC101 使用食物制作设备*;
    • SITHCCC309 高效率地工作*;
    • HLTAID003 提供急救 (提供 First Aid Certificate);
    • SITHKOP101 清洁厨房设备*;
    • SITXFSA201 参与食品安全操作规范;
    • SITXINV202 保证易腐食品的质量*;
    • SITXWHS101 参与食品安全工作;
    • SITXINV201 接收和存储材料;
    • TLIE1005A 对基础工作进行计算;
  • 管理、培训、指导员工(能力):

    • BSBDIV501A 工作场所多样化管理;
    • SITXHRM402 领导和管理他人;
    • SITXCOM401 应对冲突;
    • BSBSUS301A 实施并监督工作环境的可持续使用性;
    • SITXHRM301 在工作技能方面指导他人;
    • SITXWHS401 实施工作安全健康准则并监督;
    • SITHIND201 关于餐饮服务业的信息和资料;
    • SITXMGT401 监督工作流程;
  • 计划菜单并预估其成本、财务管理及预算(能力):

    • SITHKOP402 为特殊饮食要求开发新菜品;
    • SITHCCC307 制作食物以满足特殊要求*;
    • SITHKOP302 计划基础菜单并预估其成本;
    • SITXFIN402 财务管理,使其不超过预算;
  • 相互协调、准备各种亚洲菜品(能力):

    • SITHASC201 运用亚洲菜系的基本烹饪方法制作菜肴*;
    • SITHASC202 制作亚洲菜系里的开胃菜和小吃*;
    • SITHASC203 制作亚洲stock 和汤品*;
    • SITHASC204 制作亚洲酱汁、配菜*;
    • SITHASC205 制作亚洲沙拉*;
    • SITHASC206 制作米饭和面条*;
    • SITHASC301 制作亚洲菜肴*;
    • SITHKOP403 协调烹饪流程*;
    • SITHASC302 制作亚洲甜点*;
    • SITHASC207 制作咖喱酱和咖喱粉*;
    • SITHASC308 制作中式烤肉和禽类菜肴*;
  • 专业可选技能(如果有一定的经验,可以进行评估)

    • SITHASC309 制作 tandoori菜品*;
    • SITHASC310 制作印式面包*;
    • SITHASC303 制作日式菜肴*;
    • SITHASC305 制作寿司*

Competency groups

  • Common units

    • SITXFSA101 Use hygienic practices for food safety (Pre requisite)
    • SITHCCC101 Use food preparation equipment*
    • SITHCCC309 Work effectively as a cook*
    • HLTAID003 Provide first aid (First Aid Certificate is required)
    • SITHKOP101 Clean kitchen premises and equipment*
    • SITXFSA201 Participate in safe food handling practices
    • SITXINV202 Maintain the quality of perishable items*
    • SITXWHS101 Participate in safe work practices
    • SITXINV201 Receive and store stock
    • TLIE1005A Carry out basic workplace calculations
  • Managing, training and leading staff

    • BSBDIV501A Manage diversity in the workplace
    • SITXHRM402 Lead and manage people
    • SITXCOM401 Manage conflict
    • BSBSUS301A Implement and monitor environmentally sustainable work practices
    • SITXHRM301 Coach others in job skills
    • SITXWHS401 Implement and monitor work health and safety practices
    • SITHIND201 Source and use information on the hospitality industry
    • SITXMGT401 Monitor work operations
  • Planning and costing menus, managing finances/budgets

    • SITXFIN402 Manage finances within a budget
    • SITHCCC307 Prepare food to meet special dietary requirements*
    • SITHKOP302 Plan and cost basic menus
    • SITHKOP402 Develop menus for special dietary requirements
  • Co-ordinating and preparing a variety of Asian dishes

    • SITHASC201 Produce dishes using basic methods of Asian cookery*
    • SITHASC202 Produce Asian appetisers and snacks*
    • SITHASC203 Produce Asian stocks and soups*
    • SITHASC204 Produce Asian sauces, dips and accompaniments*
    • SITHASC205 Produce Asian salads*
    • SITHASC206 Produce Asian rice and noodles*
    • SITHASC301 Produce Asian cooked dishes*
    • SITHKOP403 Coordinate cooking operations*
    • SITHASC302 Produce Asian desserts*
    • SITHASC207 Produce curry pastes and powders*
    • SITHASC308 Produce Chinese roast meat and poultry dishes*
  • Specialist electives that may be assessed if you have had industry experience in these particular cuisines

    • SITHASC309 Produce tandoori dishes*
    • SITHASC310 Produce Indian breads*
    • SITHASC303 Produce Japanese cooked dishes*
    • SITHASC305 Produce sushi*

评估结果

如果你成功通过评估,将得到:

  • 澳洲SIT40413亚洲烹饪厨师四级证书(会列明你获得的所有能力);

如果你未成功完成评估,会得到:

  • Statement of Attainment(表明申请人得到认可的能力以及未得到认可的能力);

351311 Asian Cooery 资质信息 - flyabroad

如需了解评估的细节,可以访问: training.gov.au website.

Assessment outcome

If you successfully complete the assessment process you will receive the following:

  • an Australian SIT40413 Certificate IV in Asian Cookery that lists the units of competency you successfully achieved.

If you are unsuccessful in the assessment process you will be issued:

  • a Statement of Attainment that lists units of competency you have successfully achieved and those that were not achieved.

Qualification information

If you would like detailed information about the units of competency that make up this qualification, please refer to the training.gov.au website.


#4

351311 Chef 20150427 NSW 489 清单 Far South Coast, Mid North Coast, Murray, Northern Inland, Orana, Reverina, Southern Inland 担保


#5

351311 “Chef (excludes positions in Fast Food or Takeaway Food
Service)” 在 20150731版NSW-190担保清单上


#6

351311A 收入图示(Earnings) - 飞出国

351311A 职业全职从业者税前周薪比例(Income Range Per Week - Before tax)

Income of persons working full-time

351311A 职业全职与兼职从业者税前周薪比较(Income Based On Employment Status Per Week - Before tax)

Earnings of persons working full- and part-time

数据来源: abs.gov.aumyfuture.edu.au

本文由飞出国(FLYabroad @Copyright)独家整理完成,请尊重知识产权,不要以任何形式散布和传播。

What’s it like to be a Chef?

Chefs plan and organise the preparation and cooking of food in a number of
settings.

Chefs may be required to work shifts, including weekends and public holidays,
sometimes on a 24-hour rotating roster. The work may be stressful, especially
at peak hours of the day.
The range of duties carried out by chefs will vary depending on where they
work. In larger establishments, the chef de cuisine or head chef generally
does more supervising than cooking. Senior chefs have to attend staff
meetings, where they discuss problems related to their areas, and receive or
issue instructions to other managerial staff. In small restaurants, the head
chef may prepare food, assisted by other cooks or apprentices. As well as
expert cooking knowledge, chefs involved in supervision need a general
knowledge of the skills and activities of all their workers. Chefs who have
management responsibilities may also perform duties such as complaints
resolution and maintenance of financial records.

How much can I expect to earn?

Full-time employed Chef earn an average of $973 per week. The [average annual
salary for this job is $50596 excluding super.]

Personal requirements

  • high level of personal cleanliness
  • enjoy cooking
  • able to organise efficient work schedules
  • good interpersonal, communication and customer service skills
  • able to work as a leader and as part of a team
  • punctuality
  • able to work under pressure and stay calm in difficult situations.

This job also involves:

Full use of hands/fingers

Use of precision or semi-precision tools or instruments or deft hand movements
are required for these occupations. Included are jobs where poor co-ordination
or incomplete use of hands or fingers may make tasks dangerous or difficult to
undertake.

Good vision for detail

These jobs require you to be able to see clearly to examine items close-up. It
covers jobs where poor vision e.g. tunnel vision, could make the work place
unsafe or the job difficult to undertake, e.g. draftsperson working with
detailed drawings; checkout operator reading dockets; work requiring good
hand-eye co-ordination for working with precision or semi-precision tools.

Hot, cold or humid environment

These jobs are generally performed in an unusually hot, cold or humid
environment, so may be unsuitable for people who have diabetes or other
conditions aggravated by extremes of temperature or humidity.

Mainly indoor work

Workers performing these jobs would usually be expected to spend more than
three-quarters of their day indoors, in an office, factory or other enclosed
area protected from the weather.

Reading or writing

These jobs require moderate or better reading and writing skills. Workers may
be expected to prepare, understand or act on written materials, such as
letters or reports. People may wish to avoid these jobs if their reading or
writing English skills are limited to a small range of words or phrases and
symbols. Jobs remaining may still require very basic reading or writing
skills.

Standing for long periods

The main duties and tasks involved in these jobs are usually performed
standing up for periods of at least two hours at a stretch.

This occupation offers jobs at the following skill levels:

Para Professional Jobs

Jobs in this group usually require completion of secondary education and/or
completion of some further study of a vocational nature, such as a Diploma or
an Advanced Diploma.

Study requirements

At school, you can study these subject(s) to get a good foundation for this
occupation:

Home Economics

School subjects that include some aspect of HOME ECONOMICS provide a useful
background to these jobs. In some cases a home economics-related subject is a
pre-requisite for entry to courses that provide the training for the job.

Duties and tasks of a Chef

Chefs may perform the following tasks:

  • plan menus and determine food and labour costs
  • recruit and train staff
  • plan staff rosters and supervise the activities of cooks and assistants
  • discuss food preparation issues with managers, dietitians and other staff members
  • order food, kitchen supplies and equipment
  • demonstrate techniques to cooks and advise on cooking procedures
  • prepare and cook food
  • explain and enforce hygiene regulations
  • freeze and preserve foods.

Specialisations

Sous Chef/Second Chef

A sous chef/second chef is the second-in-charge in the kitchen.

Commis Chef

A commis chef is a cook who has just completed an apprenticeship or has an
equivalent qualification.

Demi Chef de Partie

A demi chef de partie is the second-in-charge of a particular section of the
kitchen.

Chef de Partie

A chef de partie may specialise as a larder cook, butcher, pastry cook, sauce
cook, roast cook, relief cook, side-dish cook, breakfast cook, canteen cook or
fish cook.

Chef de Cuisine

A chef de cuisine is the head or first chef.


#7

ANZSCO 351311 主厨 Chef - FLYabroad

新西兰技术移民2017年2月27日最新紧缺职业奖励加分项学历要求
Bonus point requirements in 27 Febuary 2017.

紧缺职业加分要求,需符合以下资格之一:

新西兰NZQF 4 级或更高,其中包括新西兰烹饪证书(4级)的学分和知识要求,以及至少拥有点菜/宴会或商业餐饮机构的五年综合经验 ,在厨师(部门领导)一级以上至少两年工作经验

A certificate at NZQF Level 4, or a higher qualification, which includes the credit and knowledge requirements of a New Zealand Certificate in Cookery (Level 4) AND a minimum of five years’ combined experience in establishments offering a la carte/ banqueting or commercial catering, with a minimum of two years at Chef de Partie (Section Leader) level or higher


#8

飞出国: 351311 主厨 Chef 职业在 QLD 昆州境外担保清单上,只能申请489,EOI 分数达到 65 分就有希望。

需要获得相关移民及出国签证申请帮助可以联系飞出国微信: http://flyabroad.me

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