Either National Certificate in
Hospitality (Professional Cookery)
Level 4
OR National Certificate in
Hospitality (Cookery) Level 4
OR a Level 5 Diploma (specialising
in the area of professional
cookery)
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)作者: 稳稳 时间: 2012-12-24 12:25:28
本帖最后由 稳稳 于 2012-12-24 11:43 编辑
你在自己现在什么学历，几年经验啊？然后在对照ANZSCO,如果加短缺分数，你是要达到以上要求
要不然就是
UNIT GROUP 3513 CHEFS
CHEFS plan and organise the preparation and cooking of food in dining and catering establishments. Cooks, Fast Food Cooks and Kitchenhands are excluded from this unit group. Cooks are included in Unit Group 3514 Cooks. Fast Food Cooks and Kitchenhands are included in Minor Group 851 Food Preparation Assistants. Indicative Skill Level:
Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below. In Australia:
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. Tasks Include:
planning menus, estimating food and labour costs, and ordering food supplies monitoring quality of dishes at all stages of preparation and presentation discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff demonstrating techniques and advising on cooking procedures preparing and cooking food explaining and enforcing hygiene regulations may select and train staff
may freeze and preserve foods
Occupation:
351311 Chef
351311 CHEF
Plans and organises the preparation and cooking of food in a dining or catering establishment. Skill Level: 2 Specialisations:
Chef de Partie
Commis Chef
Demi Chef
Second Chef
Sous Chef