FULL DESCRIPTION
This qualification 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.
Individuals with this qualification may have titles including chef or chef de partie and are able to perform roles such as:
Supervising a satellite kitchen in a large hotel Supervising a kitchen in a catering operation Supervising a small restaurant kitchen Work would be undertaken in various hospitality enterprises where patisserie products are prepared and served, including:
Restaurants Hotels Catering operations Clubs Pubs Cafes Cafeterias Coffee shops