Chef (Asian Cookery) ANZSCO Code 351311

Chefs (Asian Cookery), in Asian cuisine restaurants or catering facilities, organize and coordinate preparation and cooking. Asian cuisines include a wide range of dishes such as Chinese food, Indian food, Malaysian food, Vietnamese food, Japanese food, Korean and Thai food. A chef who specializes in Asian cuisines brings to the table a variety of culinary traditions, fusing them with modern flair. This position requires an understanding of Asian cuisines. From the bold flavors of Thai curries to the subtle balances of spices found in Indian dishes, and from the comforting tastes in Chinese stir-fries.

Occupation Descriptions

Asian chefs are responsible for the preparation of food and cooking at Asian restaurants and catering events.

Qualifications relevant to this occupation

SIT40821 Certificate 4 in Asian Cookery

Their work involves

Create menus, calculate labor and food costs, and place food orders.
Preparation, seasoning and cooking of food.
Keep an eye on food quality throughout the preparation and presentation of the dish.
Demonstrating skills and giving advice about cooking techniques.
Organizing the kitchen.
Implementing and monitoring standards for workplace safety, health and cleanliness.

Commercial cooks may also:

Select and train kitchen staff and apprentices.
Manage finances and budgets.

Note: This job category comprises chefs who oversee commercial kitchen operations in restaurants or catering facilities. It excludes jobs in factories or environments with little service, such as fast food, fast casual, or takeout restaurants, coffee shops, bars, or mall cafés with limited food service.

How will I be assessed?

Stage 1

Documentary Evidence Assessment

We will examine your documentation to ensure it meets the training and employment standards and proves you have the required expertise, experience, and knowledge to work as a chef (Asian Cookery).

Further details regarding the documentation and video guide needed for Pathway 1, Pathway 2, the evidence guide, and the observation report may be found, along with the employment and training requirements.

Stage 2

Technical Assessment

After passing Stage 1, you’ll need to finish a technical evaluation.

For additional details about the technical assessment, refer to the Pathway 1 Technical Assessment Guide and the Pathway 2 Candidate Guide.

What skills and knowledge do I need?

To receive this qualification, you must demonstrate your abilities in the following competency units. A range of competencies necessary in Australian workplaces are outlined in each unit of competency.

You must achieve 30 units of competency:

23 core units
7 elective units

Core Units

Code	Title
BSBTWK501	Lead diversity and inclusion
SITHASC020	Prepare dishes using basic methods of Asian cookery
SITHASC021	Prepare Asian appetizers and snacks
SITHASC022	Prepare Asian stocks and soups
SITHASC023	Prepare Asian sauces, dips and accompaniments
SITHASC024	Prepare Asian salads
SITHASC025	Prepare Asian rice and noodles
SITHASC027	Prepare Asian cooked dishes
SITHCCC023	Use food preparation equipment
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP010	Plan and cost recipes
SITHKOP013	Plan cooking operations
SITXCOM010	Manage conflict
SITXFIN009	Manage finances within a budget
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXHRM008	Roster staff
SITXHRM009	Lead and manage people
SITXINV006	Receive, store and maintain stock
SITXMGT004	Monitor work operations
SITXWHS007	Implement and monitor work health and safety practices

Elective Units

Code	Title
CPCCOM1013	Plan and organise work
CPCCCM2002	Carry out hand excavation
CPCCCM3005	Calculate costs of construction work
CPCCCA3014	Construct and install bulkheads
CPCCCA3018	Construct, erect and dismantle formwork for stairs and ramps
CPCCCA3019	Erect and dismantle formwork to suspended slabs, columns, beams and walls
CPCCSF2004	Place and fix reinforcement materials

Each of the competency’s prerequisite units, as well as all of the core and optional units, must be shown by you.

NOTE: denotes a prerequisite that must be met before completing a unit.

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Elective Units

Code	Title
Asian Cookery ( Choose three units )
SITHASC026	Prepare curry pastes and powders
SITHASC028	Prepare Asian desserts
SITHASC036	Prepare Indian breads
SITHASC035	Prepare tandoori dishes
SITHASC031	Prepare sushi
SITHASC034	Prepare Chinese roast meat and poultry dishes
SITHASC033	Prepare dim sum
General Cookery
SITHKOP014	Plan catering for events or functions
SITHCCC038	Produce and serve food for buffets*
SITXWHS006	Identify hazards, assess and control safety risks
SITHCCC027	Prepare dishes using basic methods of cookery

Each of the competency’s prerequisite units, as well as all of the core and optional units, must be shown by you.

NOTE: denotes a prerequisite that must be met before completing a unit.

How to Apply

If you work as a tradesperson, someone who has experience in your field and is familiar with your qualifications will evaluate your skills and knowledge. As Australia’s top trade assessment organization, VETASSES can evaluate 27 distinct trade occupations.

Step 1

Verify if you are qualified to apply for a Trade Skills Evaluation.

Step 2

Recognize the Evaluation Procedure

Step 3

Verify the kind of proof that you could be required to submit.

Step 4

Find out how much your trade skills assessment will cost upfront.

Step 5

Apply now.