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Cook*** -ANZSCO : 351411

Skill Level 3
State Capital Visa subclass 189 Visa subclass 190 Visa subclass 489
ACT Australian Capital Territory Canberra
NSW New South Wales Sydney
NT Northern Territory Darwin
QLD Queensland Brisbane
SA South Australia Adelaide
TAS Tasmania Hobart
VIC Victoria Melbourne
WA Western Australia Perth

ANZSCO 351411: COOK

Major Group: 3 – Technicians and Trades Workers | Sub-Major Group: 35 – Food Trades Workers | Minor Group: 351 – Food Trades Workers | Unit Group: 3514 – Cooks
Description: Prepares, seasons and cooks food in a dining or catering establishment.
Skill Level 3 : Occupations at Skill Level 3 have a level of skill commensurate with one of the following:
– NZ Register Level 4 qualification
– AQF Certificate IV or
– AQF Certificate III including at least two years of on-the-job training.
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.

UNIT GROUP 3514: COOKS

Description: Prepare, season and cook food in dining and catering establishments. Chefs, Fast Food Cooks and Kitchenhands are excluded from this unit group. Chefs are included in Unit Group 3513 Chefs. Fast Food Cooks and Kitchenhands are included in Minor Group 851 Food Preparation Assistants.
Skill Level: Most occupations in this unit group have a level of skill commensurate with the qualifications and experience outlined below.
– In Australia:
AQF Certificate III including at least two years of on-the-job training, or AQF Certificate IV (ANZSCO Skill Level 3)
– In New Zealand:
NZ Register Level 4 qualification (ANZSCO Skill Level 3)
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
  • examining foodstuffs to ensure quality
  • regulating temperatures of ovens, grills and other cooking equipment
  • preparing and cooking food
  • seasoning food during cooking
  • portioning food, placing it on plates, and adding gravies, sauces and garnishes
  • storing food in temperature controlled facilities
  • preparing food to meet special dietary requirements
  • may plan menus and estimate food requirements
  • may train other kitchen staff and apprentices