Chef-koks

ISCO-08-code: 
3434

ISCO 08 Code 3434     Chefs

Lead Statement
Chefs design menus, create dishes and oversee the planning, organization preparation and cooking of meals in hotels, restaurants and other eating places, on board ships, on passenger trains and in private households.

Task statement
Tasks include:

  • planning and developing recipes and menus, estimating food and labour costs, and ordering food supplies;
  • monitoring quality of dishes at all stages of preparation and presentation;
  • discussing food preparation issues with managers, dieticians, kitchen and waiting staff;
  • supervising and coordinating the activities of cooks and other workers engaged in food preparation;
  • inspecting supplies, equipment, and work areas to ensure conformance to established standards;
  • determining how food should be presented, and create decorative food displays.
  • instructing cooks and other workers in the preparation, cooking, garnishing, and presentation of food;
  • participating on the recruitment of kitchen staff and monitoring their performance;
  • preparing, seasoning and cooking speciality foods and complex dishes;
  • explaining and enforcing hygiene and food safety regulations.

Included occupations
Examples of the occupations classified here:

  • Chef
  • Executive chef
  • Head chef
  • Pastry chef
  • Saucier
  • Sous-chef
     

Excluded occupations

  • Cook-5120
  • Fast food preparer -9411

Notes
ISCO 88 Code(s) 5122, part
(NCvB; Mei 2010)