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Chef

Chefs prepare and cook food in hotels, restaurants, cafes and bars.

Tasks & duties

Chefs may do some or all of the following:

prepare and cook food according to customers' orders
arrange food on plates
design, plan and price menus
train and supervise staff
keep work areas clean and tidy
buy food supplies and cooking equipment
supervise cleaning and dishwashing
keep records of supplies

Specialisations

Chefs may specialise in areas such as pastry or fish.

Skills & knowledge

Chefs need to have:

food preparation, cooking and food presentation skills
knowledge of budgeting, stock management and how to price and set up a menu
understanding of hygiene and health and safety regulations
knowledge of new developments in food nutrition, food technology and cooking methods
planning skills, good communication and people management skills

Entry requirements

Chefs often begin their training as an apprentice, and study towards a National Certificate in Hospitality - Cookery (Level 4). This combination of work and study usually takes two to three years to complete. The Modern Apprenticeship scheme is for people aged 16 to 21 years who want to become an apprentice.

Chefs may also train by completing a one-year, full-time Level 3 or 4 national certificate in cookery or food preparation with a training provider. For further training information visit Hospitality Standards Institute website .

Training to be a chef is also available with the NZ Army and Royal NZ Navy.

Secondary education

There are no specific secondary education requirements, but some training providers may require NCEA Level 1 numeracy and literacy credits as a course prerequisite.

Training on the job

Chefs gain many of their skills on the job. They may also attend workshops on topics such as commercial kitchen budgeting, or a cooking masterclass in a specialist area such as pastry making.