Prepares and cooks food. They can work in many different types of businesses including hotels, motels, cruise ships, restaurants and cafes.


Key Responsibilities

  • Food preparation and cooking duties
  • Cleaning and organising kitchen areas
  • Assisting the chef in cooking, baking, butchering and presenting the food
  • Ensure all menu items are available throughout the trading day
  • Aid in the training of kitchen attendants, junior apprentice chefs or school students
  • Produce food to recipe portions and presentation
  • Assist the chef with stocktake
  • Prepare, replenish and rotate stock
  • Correctly store food
  • Maintain and clean kitchen equipment
  • Regulate temperatures on ovens, grills, and perishable fridges
  • Cook using a range of methods (baking, broiling, frying, roasting, steaming)
  • Cater to guests’ dietary requirements


Growth: Strong

Education Pathways: SIT20416 Certificate II in Kitchen Operators

SIT20516 Certificate III in Commercial Cookery

SIT30916 Certificate III in Catering Operations

SIT31016 Certificate III in Patisserie

SIT31115 Certificate III in Asian Cookery