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 II in Asian Cookery

SIT30816 Certificate III in Commercial Cookery

SIT30916 Certificate III in Catering Operations

SIT31016 Certificate III in Patisserie

SIT31116 Certificate III in Asian Cookery