This qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations where Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and cafés.
Possible job titles include:
- chef de partie.
Accredited under Australian Qualifications Framework (AQF) and recognised Australia-wide
No occupational licencing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.