Plans and organises the preparation and cooking of food in a dining or catering establishment.

Plans menus, estimates food and labour costs, and orders food supplies; monitors quality of dishes at all stages of preparation and presentation; discusses food preparation issues with managers, dieticians and kitchen and waiting staff; demonstrates techniques and advises on cooking procedures; prepares and cooks food; explaining and enforcing hygiene regulations, may select and train staff; may freeze and preserve food.

• Works indoors, usually in commercial kitchens.
• Works in adequately heated and ventilated work spaces, however conditions may become hot.
• Many hot liquids and surfaces and sharp instruments exist in a kitchen environment.
• Kitchens can be very confined work spaces, however there will be significant variations depending upon the size of the establishment.

• Medium physical work demand.
• Constantly walks or stands in the kitchen.
• Occasionally sits.
• Occasional stretching and reaching across is required, especially when preparing and mixing food on stoves or reaching up for equipment and/or ingredients.
• Twisting of the body or neck is likely to be necessary on an occasional basis.
• Contact with skin irritants or water is frequent through cooking and/or cleaning procedures in a kitchen.
• Occasionally staff bend for kitchen tasks such as picking up items from the floor. Squatting or crouching is not a significant feature of this job.
• Lifting, pulling or carrying is required in relation to the moving of pots, pans, quantities of meat and vegetables and the de-boning and pulling apart of meat.
• Repetitive movements are likely for some tasks such as cutting and slicing.
• Uses hand tools frequently, such as kitchen equipment items including knives and a wide range of other utensils.
• Mental skills necessary include food preparation, cooking, creative, planning and organisational skills.

A relevant NZQF Diploma (ANZSCO Skill Level 2). 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.

• There are opportunities for flexibility of movement but they are limited.
• Shift work will be common.