Kitchen Management RPL program reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
The Kitchen Managers scope of work includes but is not limited to Implementing and monitoring work health and safety practices, monitoring work operations, receive, store and maintain stock, lead and manage people, develop and implement a food safety program and roster staff.
At least 3 years relevant industry experience in a wide range of Commercial Cookery work in a Commercial Kitchen.
100 Pts ID JP Certified, Resume, Referee Testimonial, Work samples, Videos, Photos
The skills in Kitchen Management qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Possible job titles include:
chef de partie.
Commercial Cookery chefs who are looking to work in a commercial kitchen to expand their horizons can consider:
1) SIT30821 - Certificate III in Commercial Cookery
2) SIT40516 - Certificate IV in Commercial Cookery
3) SIT40521- Certificate IV in Kitchen Management
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