This occupation group covers food trades assistants not elsewhere classified. Occupations in this group include: butcher's assistant; chef's assistant; cook's assistant.

• Gathering food ingredients in preparation for cooking and serving; gathering pots and pans in preparation for cooking food ingredients; weighing and measuring ingredients; washing, peeling, cutting, slicing and dicing ingredients for cooking and serving; cutting and grinding meat, poultry and seafood in preparation for cooking; removing cooked food from ovens and food warmers; washing work areas, equipment, utensils, dishes and silverware; storing food supplies, equipment, utensils, dishes and silverware in refrigerators, cupboards, pantries and other storage areas; advising when food supplies are low.

• Works indoors in butcher shops and kitchens and is likely to work shifts.
• Work areas are frequently hot from the ovens, and can be noisy.
• Works under the direction of a butcher, chef or cook.
• Works with sharp knives, cutting blades and rolling equipment and hot metal trays. Protective clothing especially gloves are usually worn.

• Medium to heavy physical demand
• Stands constantly and frequently walks about the baking areas to carry out tasks including the collecting of ingredients and testing of products.
• Sitting is not required.
• Stretches out and across on an occasional basis to knead dough and move it from machine to machine and onto or into the baking containers or ovens.
• Squatting, crouching or kneeling movements are not required.
• Bends occasionally to pick up equipment and baking supplies.
• Twisting of the body or neck is an occasional requirement.
• Frequently handles and has contact with water, flour and other ingredients when carrying out baking activities, including washing baking equipment and utensils.
• Occasional lifting is required when moving trays of goods, bulk flour and other ingredients.
• Kneading and some other baking tasks require frequent repetitive hand, wrist and arm movements.
• Driving is not required.
• Uses a range of bakery machinery and tools to knead, mix, roll, wrap and shape dough and other ingredients. Also uses a range of decorating knives and piping equipment to finish cakes and buns.
• Mental skills necessary include communication and food-handling.

An NZQF Level 1 qualification, or compulsory secondary education (ANZSCO Skill Level 5). For some occupations a short period of on-the-job training may be required in addition to or instead of the formal qualification. In some instances no formal qualification or on-the-job training may be required.

• There are opportunities for flexibility of movement but they are limited.