Certificate IV in Kitchen Management

Use food preparation equipment

Prepare dishes using basic methods of cookery

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetable, fruit, eggs and farinaceous dishes

Prepare vegetarian and vegan dishes

Prepare poultry dishes

Prepare meat dishes

Prepare seafood dishes

Produce cakes, pastries and breads

Prepare food to meet special dietary requirements

Work effectively as a cook

Plan and cost recipes

Develop recipes for special dietary requirements

Plan cooking operations

Design and cost menus

Produce desserts

Manage conflict

Manage finances within a budget

Use hygienic practices for food safety

Participate in safe food handling practices

Develop and implement a food safety program

Roster staff

Lead and manage people

Receive, store and maintain stock

Monitor work operations

Implement and monitor work health and safety practices

Lead diversity and inclusion

Provide First Aid

Maintain ethical and professional standards when using social media and online platforms

Use social media and online tools

Develop and manage social media and online strategies

Manage risk to organisational reputation in an online setting

Prepare Asian appetisers and snacks

Prepare Asian stocks and soups

Prepare Asian sauces, dips and accompaniments

Prepare Asian salads

Prepare Asian rice and noodles

Prepare Asian cooked dishes

Prepare Asian desserts

Prepare dim sum

Package prepared foodstuffs

Produce cook-chill and cook-freeze foods

Re-thermalise chilled and frozen foods

Produce and serve food for buffets

Produce pates and terrines

Prepare and serve cheese

Prepare specialised food items

Provide responsible service of alcohol

Operate a bar

Prepare and serve espresso coffee

Serve food and beverage

Provide table service of food and beverage

Plan and implement service of buffets

Plan catering for events or functions

Produce specialised cakes

Produce yeast-based bakery products

Produce petits fours

Prepare and model marzipan

Produce chocolate confectionery

Model sugar-based decorations

Design and produce sweet showpieces

Provide service to customers

Enhance customer service experiences

Interpret financial information

Transport and store food

Recruit, select and induct staff

Purchase goods

Control stock

Identify hazards, assess and control safety risks