5434 — Chefs

What this occupation covers

Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.

Typical duties

requisitions or purchases and examines foodstuffs from suppliers to ensure quality

plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes

supervises, organises and instructs kitchen staff and manages the whole kitchen or an area of the kitchen

ensures relevant hygiene and health and safety standards are maintained within the kitchen

plans and co-ordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils

Entry routes and qualifications

There are no formal academic requirements. Training is provided Off and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships are also available. Courses are also run by private cookery schools.

Sponsorship information

Medium Skilled. Actual duties, sponsor, applicant, salary and any transitional or shortage-list conditions must be checked.

DBS assessment

No code-wide DBS assessment is assigned. Check actual duties, activities, workplace, frequency and jurisdiction. This code does not determine the level of check.

Find this code and estimate salary

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