Participate in environmentally sustainable work practices
Work effectively with others
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Communicate in the workplace
Prepare curry pastes and powders
Prepare Asian desserts
Prepare specialised food items
Re-thermalise chilled and frozen foods
Identify hazards, assess and control safety risks
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Provide service to customers
Produce cook-chill and cook-freeze food
Re-thermalise chilled and frozen foods
Mentor in the workplace
Plan catering for events or functions
Develop and implement a food safety program
Purchase goods
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Plan and cost basic menus
Develop menus for special dietary requirements
Coordinate cooking operations
Produce desserts
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Prepare specialised food items
Plan and display buffets
Plan catering for events or functions
Interpret financial information
Design and produce business documents
Mentor in the workplace
Roster staff
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable supplies
Control stock
Implement and monitor work health and safety practices
Use cookery skills effectively
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Plan and display buffets
Plan catering for events or functions
Transport and store food
Produce desserts
Monitor work operations
Enhance customer service experiences
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Prepare dishes using basic methods of cookery
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable supplies
Control stock
Implement and monitor work health and safety practices
Work effectively in hospitality service
Prepare vegetable, fruit, egg and farinaceous dishes
Prepare stocks, sauces and soups
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Prepare poultry dishes
Prepare seafood dishes
Plan catering events or functions
Purchase goods
Roster staff
Monitor work operations
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Use food preparation equipment
Produce dishes using basic methods of cookery
Use cookery skills effectively
Prepare food to meet special dietary requirements
Coordinate cooking operations
Produce cakes
Produce gateaux, torten and cakes
Produce pastries
Produce yeast based bakery products
Produce petits fours
Produce desserts
Prepare and model marzipan
Produce chocolate confectionery
Model sugar based decorations
Design and produce sweet buffet showpieces
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Produce and serve food for buffets
Plan and display buffets
Plan and cost basic menus
Develop menus for special dietary requirements
Plan catering for events or functions
Purchase goods
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost basic menus
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Prepare curry pastes and powders
Develop menus for special dietary requirements
Plan catering for events or functions
Mentor in the workplace
Roster staff
Purchase goods
Control stock
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost basic menus
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Prepare dim sum
Prepare Chinese roast meat and poultry
Prepare specialised food items
Enhance customer service experience
Provide work skill instruction
Roster staff
Purchase goods
Manage diversity in the workplace
Implement and monitor environmentally sustainable work practices
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Plan and cost basic menus
Coordinate cooking operations
Manage conflict
Manage finances within a budget
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Lead and manage people
Maintain the quality of perishable items
Monitor work operations
Implement and monitor work health and safety practices
Produce Japanese cooked dishes
Prepare sashimi
Prepare sushi
Prepare Japanese desserts
Enhance customer service experience
Roster staff
Purchase goods
Participate in environmentally sustainable work practices
Work effectively with others
Prepare dishes using basic methods of Asian cookery
Prepare Asian appetisers and snacks
Prepare Asian stocks and soups
Prepare Asian sauces, dips and accompaniments
Prepare Asian salads
Prepare Asian rice and noodles
Prepare Asian cooked dishes
Use food preparation equipment
Prepare food to meet special dietary requirements
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Prepare dim sum
Prepare Chinese roast meat and poultry dishes
Prepare Asian desserts
Prepare specialised food items
Receive and store stock
Purchase goods