351411 厨师 Cook


#1

ANZSCO 351411 厨师 Cook - FLYabroad

351411 厨师职业描述 Job description - FLYabroad

在餐馆负责准备和烹饪食物。

Prepares, seasons and cooks food in a dining or catering establishment

Previously referred to in ASCO as:
4513-11 Cook

351411 厨师职位别名 - FLYabroad

351411 厨师技术等级 Skill level - FLYabroad

351411 厨师所属职业列表 - FLYabroad

351411 厨师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。

351411 厨师州担保情况 - FLYabroad

近期担保过 351411 厨师 Cook 职业的州包括:

351411 厨师新西兰技术移民紧缺职业加分要求 - FLYabroad

  • 不属于新西兰绝对紧缺职业

351411 厨师执业注册要求(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 3514 一般厨师 COOKS - FLYabroad
Tas 塔州(塔斯马尼亚)州担保2017-2018
2017年澳洲技术移民职业清单大调整,申请190州担保的 CSOL 职业由短期职业类别 STSOL取代
NSW ORANA RDA 489 奥兰纳偏远地区担保
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
NSW Murray RDA 489 偏远地区担保及201807担保职业清单 MURRAY REGION SKILLS LISTING
2018年11月29日生效的最新 ACT 190 州担保职业清单
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
维州 20180702 州担保职业清单 Visa Nomination Occupation List for Victoria
TSOL 塔州2018年最新州担保职业清单 Tasmanian Skilled Occupations List - 飞出国
QSOL 2018 昆州境内工签持有者州担保清单 Working in Queensland
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
NSW 489 最新偏远地区担保清单 - 2018-19 年度 NSW RDA SRS List
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
#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

351411 Competent English (or Competent Plus overall)


#3

厨师-西餐厨师(ANZSCO 351411)

工作描述 - 飞出国

西餐厨师在商业化的厨房进行准备、烹饪并呈现出各式各样的佳肴。一般在饭店,宾馆,餐饮公司,俱乐部,咖啡馆以及其他餐饮企业工作。

工作内容:

  • 准备菜单;
  • 准备,制作菜品并保证菜品质量;
  • 预定,储备菜品原材料;
  • 按照厨房规定的安全卫生程序保证工作安全;
  • 储存各类食品和原材料;

西餐厨师必须:

  • 准备开胃菜,沙拉,酱汁以及汤品;
  • 准备蔬菜,水果,鸡蛋和各类面点;
  • 选择准备并烹饪禽类,海鲜以及肉类;
  • 准备冷热甜品,糕点,蛋糕和发酵面点;
  • 计划以及准备自助餐的食物;
  • 遵循食品安全,工作场地安全WHS规定等;

注:此类职业评估只针对西餐厨师。并未涉及亚洲菜系的烹饪者,饮食管理者以及糕点师等等。

Cook -Commercial Cookery (ANZSCO: 351411)

Job description

Commercial cooks prepare, cook and present food in a commercial kitchen for a number of different cuisines. Commercial cooks work in restaurants, hotels, catering companies, clubs, cafes, and other food preparation businesses.

Their job involves:

  • planning and preparing menus
  • preparing and ensuring the quality of a number of different dishes
  • ordering, storing and maintaining items
  • working safely and following workplace hygiene procedures in their kitchens
  • storing different ingredients and foods

Commercial cooks are required to:

  • prepare appetisers, salads stocks, sauces and soups
  • prepare vegetables, fruit, eggs and farinaceous dishes
  • select, prepare and cook poultry, seafood and meat
  • prepare hot and cold desserts, pastries, cakes and yeast goods
  • plan and prepare food for buffets
  • follow food safety guidelines and workplace health and safety (WHS) practices

Note: This trade assessment is for commercial cookery only. It does not extend to Asian cookery, catering operations or patisserie.

能力评估 - 飞出国

为通过澳洲职业评估,申请人需要证明自己有相关的培训或者工作经验。可以用SIT30813 Certificate III证明。VET评估机构已经将职业进行分组。

  • 基本技能:

    • 开胃菜,沙拉,stock,酱料,汤品;
    • 肉类,禽类肉和海鲜;
    • 甜品,糕点,蛋糕和yeast goods;
    • Electives;
  • 成功评估需要完成25个单元;

    • 22个核心单元;
    • 3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 SIT30813 Certificate III in Commercial Cookery. VETASSESS has grouped them as shown in the diagram below. You will be asked to complete a range of assessment tasks that cover the following areas:

  • Common units Employability Skills
    • Appetisers, salads, stocks, sauces, soups
    • Meat, poultry and seafood
    • Desserts, pastries, cakes and yeast goods
    • Electives

To be awarded this qualification, you must complete 25 units:

  • 22 core units
  • 3 elective units

评估概述 - 飞出国

下面是职业评估的细目。

能力单元

能力单元涵盖了常见的技能和知识(每个评估都要求的)。这些共性的要求涉及工作场所的健康和安全WHS的规定,工作流程,酒店的标准以及作为澳洲西餐厨师的要求等。

就业技能

申请人需要证明自己的就业技能,例如在团队中的工作能力,交流能力,解决问题的能力,计划组织能力,学习新技能的能力,专业技能以及自我管理,工作的积极性和主动性等。

Competency groups

The following is a breakdown of the competency groups shown in the diagram on page 1.

Common units

Units of competency covering common skills and knowledge will be assessed with each of the competency
groups. These common units relate to the workplace health and safety (WHS) requirements, work
processes and procedures, hospitality industry standards and requirements to work as a commercial cook in Australia.

Employability skills

You must also demonstrate to an assessor that you have employability skills such as the ability to work in a
team; communicate with others, problem solve, plan and organise work, learn new skills, use technology,
manage yourself and show initiative and enterprise.

  • SITXFSA101 食品安全卫生规范(所有评估要求的);
  • BSBSUS201A 参与可持续发展工作实践;
  • BSBWOR203B 高效的工作;
  • HLTAID003 提供急救;
  • SITHCCC101 使用食品制作设备;
  • SITHCCC201 菜肴烹饪的基本方法;
  • SITHCCC309 作为厨师有效的工作;
  • 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;
  • SITHKOP302 计划和制定基本菜单;
  • SITXHRM301 指导他人;
  • SITXWHS101 参与食品安全工作;
  • SITHCCC307 准备有特殊要求的食物;
  • SITXFSA101 Use hygienic practices for food safety(prerequisite for all * units)
  • BSBSUS201A Participate in environmentally sustainable work practices
  • BSBWOR203B Work effectively with others
  • HLTAID003 Provide first aid
  • SITHCCC101 Use food preparation equipment*
  • SITHCCC201 Produce dishes using basic methods of cookery*
  • SITHCCC309 Work effectively as a cook*
  • SITHKOP101 Clean kitchen premises and equipment*
  • SITXFSA201 Participate in safe food handling practices
  • SITXINV202 Maintain the quality of perishable items*
  • SITHKOP302 Plan and cost basic menus
  • SITXHRM301 Coach others in job skills
  • SITXWHS101 Participate in safe work practices
  • SITHCCC307 Prepare food to meet special dietary requirements*

开胃菜,沙拉,stocks,酱料以及汤品

  • SITHCCC202 制作开胃菜和沙拉;
  • SITHCCC203 制作stocks,酱汁和汤品;
  • SITHCCC204 制作蔬菜,水果,蛋类和特色面点;

肉类,禽类肉和海鲜

  • SITHCCC301 制作禽类肉;
  • SITHCCC303 制作肉类;
  • SITHCCC302 制作海鲜类;

甜品,蛋糕,糕点以及发酵类面点

  • SITHPAT306 制作甜点;
  • SITHCCC308 制作蛋糕,糕点以及发酵类面点;

Electives

  • SITXINV201 接收和存储材料;
  • TLIE1005A 进行基础工作的计算;
  • SITXCOM201 展示社会文化特色;
  • SITHASC309 制作 tandoori 菜品;
  • SITHASC310 制作印式面包;
  • SITHASC207 制作印式咖喱酱和咖喱粉;
  • SITXFSA101 使用食品安全规范;

Appetisers, salads, stocks, sauces and soups

  • SITHCCC202 Produce appetisers and salads*
  • SITHCCC203 Produce stocks, sauces and soups*
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes*

Meat, poultry and seafood

  • SITHCCC301 Produce poultry dishes*
  • SITHCCC303 Produce meat dishes*
  • SITHCCC302 Produce seafood dishes*

Desserts, pastries, cakes and yeast goods

  • SITHPAT306 Produce desserts*
  • SITHCCC308 Produce cakes, pastries and breads*

Electives

  • SITXINV201 Receive and store stock*
  • TLIE1005A Carry out basic workplace calculations
  • SITXCOM201 Show social and cultural sensitivity
  • SITHASC309 Produce tandoori dishes*
  • SITHASC310 Produce Indian breads*
  • SITHASC207 Produce curry pastes and powders*
  • prerequisite SITXFSA101 Use hygienic practices for food safety

评估结果

如果申请人评估通过,会得到:

  • 澳洲西餐厨师三级证书(会列明申请人获得的所有能力);

如果申请人未成功完成评估,会得到:

  • 职业人素养的声明(表明申请人得到认可的能力以及未得到认可的能力);

资质信息

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 Certificate III in Commercial 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

351411 Cook 20150427 NSW 489 清单 Murray 担保


#5

351411 “Cook*
*Must have at least 2 years work experience as Cook in a commercial kitchen” 在 20150731版NSW-190担保清单上


#6

亚洲烹饪厨师说明 FactSheet-Cook-Asian Cookery (ANZSCO: 351411)

1.工作描述 (Job description)

亚洲厨师一般在餐厅、酒店、餐饮企业、俱乐部、咖啡馆或其他食品制备企业工作,主要负责准备、烹饪和提供亚洲菜系,包括但不局限于印度菜、中国菜、马来西亚菜、越南菜、日本菜和泰国菜等等。

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

具体工作内容如下:

  • 制定并准备多种亚洲菜系菜单;
  • 准备多种亚洲菜并确保其质量;
  • 订货;
  • 遵守工作场所卫生程序,在厨房安全地进行工作;
  • 存储多种调料和食品。

Their job involves:

  • planning and preparing menus for a variety of Asian cuisines;
  • preparing and ensuring the quality of a number of different Asian dishes;
  • ordering supplies;
  • working safely and following workplace hygiene procedures in their kitchens;
  • storing different ingredients and foods.

亚洲厨师必须:

  • 准备亚洲开胃菜、沙拉、原料、酱汁和汤料;

  • 准备亚洲蔬菜、水果、蛋类和特色面点;

  • 选择、准备和烹饪亚洲禽肉、海产食品和荤菜;

  • 准备亚洲冷热甜点、糕点、蛋糕和发酵食物;

  • 为自助餐服务制定和准备亚洲食物;

  • 遵循食品安全规定和工作场所健康与安全规定。

    注:该职业评估主要针对亚洲烹饪企业,但不包括商业烹饪企业、餐饮企业和糕点企业。

Asian cooks are required to:

  • prepare Asian appetisers, salads, stocks, sauces and soups;
  • prepare Asian vegetables, fruit, eggs and farinaceous dishes;
  • select, prepare and cook Asian poultry, seafood and meat dishes;
  • prepare hot and cold Asian desserts, pastries, cakes and yeast goods;
  • plan and prepare Asian food for buffets;
  • follow food safety guidelines and workplace health and safety (WHS) practices.
    Note: This trade assessment is for Asian cookery only. It does not extend to commercial cookery, catering operations or patisserie.

2.能力评估 (Competency assessment)

为了获得澳洲资格证,你必须证明自己之前的培训和工作经验可以体现自己在多方面技术领域的技能。这些技术领域从《澳洲SIT30913亚洲厨师3级证书》中选取。VETASSESS进行了如下分组:亚洲开胃菜、沙拉和汤料;亚洲肉类、禽肉和海产品;亚洲甜点、糕点和发酵食物;其他可选择技能单元。为了获得该资格证,你必须完成25个技能单元,包括22个技能单元和3个可选择技能单元。
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 SIT30913 Certificate 111 in Asian Cookery. VETASSESS has grouped them as shown in the diagram below. You will be asked to complete a range of assessment tasks that cover areas of Asian appetisers, salads, soups and stocks, Asian meats, poultry and seafood, Asian desserts, pastries and yeast, and Electives.To be awarded this qualification, you must complete 25 units: 22core units and 3 elective units.

基本技能单元

基本技能单元包括基本技能和基本知识,在每个技能领域都会进行评估。这些基本技能单元主要是关于工作场所的健康和安全要求、工作过程和步骤以及在澳洲做商业厨师的服务业标准和要求。

Common units
Units of competency covering common skills and knowledge will be assessed with each of the competency groups. These common units relate to the workplace health and safety (WHS) requirements, work processes and procedures, hospitality industry standards and requirements to work as a commercial cook in Australia.

就业技能

就业技能包括团队合作能力、沟通能力、问题解决能力、计划和组织能力、学习能力、技术实力、自我管理能力和主动性与积极性等等,这些就业技能将在每个技能领域都会进行评估。

Employability skills
Employability skills such as: teamwork; communication; problem solving; planning and organising; learning; technology; self- management; initiative & enterprise, will be assessed within each competency group.

3.技能组 (Competency groups)

基本技能单元

  • SITXFSA101 所有行为符合规定以确保食品安全(所有单元的前提)
  • BSBSUS201A 工作行为符合环境可持续发展的要求
  • BSBWOR203B 与他人有效合作
  • HLTAID003 提供急救(提供急救证书)
  • SITHASC201 利用亚洲烹饪基本方法制作菜肴
  • SITHCCC101 使用食物制作工具
  • SITHCCC309 作为厨师有效地工作
  • SITHKOP101 保持厨房及内部厨具干净
  • SITXFSA201 采取安全食品处理措施
  • SITXINV202 保证易腐烂食品的质量
  • SITXWHS101 安全工作
  • SITHKOP302 计划和计算基本菜单成本
  • SITXHRM301 传授他人工作技能

Common units

  • SITXFSA101 Use hygienic practices for food safety (prerequisite for all * units)
  • BSBSUS201A Participate in environmentally sustainable work practices
  • BSBWOR203B Work effectively with others
  • HLTAID003 Provide first aid (Provide First Aid Certificate)
  • SITHASC201 Produce dishes using basic methods of Asian cookery*
  • SITHCCC101 Use food preparation equipment*
  • SITHCCC309 Work effectively as a cook*
  • 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
  • SITHKOP302 Plan and cost basic menus
  • SITXHRM301 Coach others in job skills

亚洲开胃菜、沙拉、汤料、原料和酱汁

  • SITHASC202 制作亚洲开胃菜和小吃
  • SITHASC204 制作亚洲酱汁、蘸酱和佐料
  • SITHASC205 制作亚洲沙拉
  • SITHASC203 制作亚洲原料和汤料

Asian appetisers, salads, soups, stocks and sauces

  • SITHASC202 Produce Asian appetisers and snacks*
  • SITHASC204 Produce Asian sauces, dips and accompaniments*
  • SITHASC205 Produce Asian salads*
  • SITHASC203 Produce Asian stocks and soups*

亚洲肉类、面条和米饭

  • SITHASC301 烹饪亚洲菜肴
  • SITHASC206 制作亚洲米饭和面条
  • SITHASC308 制作中国烤肉和禽肉菜肴(可选择)
  • SITXINV201 接收和存储原料

Asian meats, noodles and rice

  • SITHASC301 Produce Asian cooked dishes*
  • SITHASC206 Produce Asian rice and noodles*
  • SITHASC308 Produce Chinese roast meat and poultry dishes*(elective)
  • SITXINV201 Receive and store stock

亚洲甜点、糕点、蛋糕和发酵食物

  • SITHASC302 制作亚洲甜点(可选择)
  • SITHCCC307 准备可以满足特殊饮食要求的食物

Asian desserts, pastries, cakes and yeast goods

  • SITHASC302 Produce Asian desserts*(elective)
  • SITHCCC307 Prepare food to meet special dietary requirements*

可选择能力单元

  • LIE1005A 参与工作场所基本计算
  • SITXINV201 接收和储存原料
  • SITHASC207 制作咖喱糊剂和面粉
  • ITHASC309 制作烧烤食品
  • SITHASC310 制作印度面包
  • ITHASC303 烹饪日本菜肴
  • THASC305 制作素食
  • 前提是SITXFSA101 所有行为符合规定以确保食品安全

Elective units

  • LIE1005A Carry out basic workplace calculations
  • SITXINV201 Receive and store stock*
  • SITHASC207 Produce curry pastes and powders*
  • ITHASC309 Produce tandoori dishes*
  • SITHASC310 Produce Indian breads*
  • ITHASC303 Produce Japanese cooked dishes*
  • THASC305 Produce sushi*
  • prerequisite SITXFSA101 Use hygienic practices for food safety

3.评估结果(Assessment outcome)

如果你顺利完成了整个评估过程,那么你将收到澳洲SIT30913亚洲厨师3级证书,其中列明你成功获得的所有技能单元;如果你未能顺利完成整个评估过程,那么你将收到一份证明,其中列明你成功获得的技能单元和未能成功获得的技能单元。

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

  • an Australian SIT30913 Certificate III 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.

4.资格信息(Qualification information)

如果你想进一步了解该资格证书具体需要哪些技能单元,请访问 training.gov.au

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


#7

351411A 收入图示(Earnings) - 飞出国

351411A 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

351411A 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

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What’s it like to be a Cook?

Cooks prepare and cook food.

Cooks 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.

How much can I expect to earn?

Full-time employed Cook earn an average of $691 per week. The [average annual
salary for this job is $35932 excluding super.]

Personal requirements

  • enjoy cooking
  • a high level of personal hygiene
  • able to manage time and work under pressure
  • good communication skills
  • punctuality
  • able to stay calm in difficult situations
  • able to work well in a team.

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.

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:

Skilled Trade Jobs

These jobs do not usually require completion of secondary education, however
further part-time study usually at Certificate III level, and on-the-job
training offered as an apprenticeship, is required.

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 Cook

Cooks may perform the following tasks:

  • check food to ensure its quality
  • regulate temperatures of ovens, grills and other cooking equipment
  • prepare food for cooking
  • cook food by a range of methods (baking, braising, frying, roasting or steaming, for example)
  • divide food into portions and ensure the food is well presented
  • clean food preparation areas and equipment
  • store food in temperature-controlled facilities
  • receive and store supplies
  • ensure the kitchen is hygienic and functional
  • plan menus and estimate food requirements
  • prepare food to meet special dietary requirements
  • train and supervise other staff.

Specialisations

The range of duties carried out by cooks varies depending on where they work.
In hotels, clubs, restaurants and takeaway food outlets, cooks often
specialise in preparing and cooking a particular type of food (fried chicken,
pizza or barbecued meat, for example). They may also specialise in national
cuisine (such as Thai, Vietnamese, French or Italian). Other specialisations
include entrees, desserts, international and bakery cooking.


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