This qualification reflects the role of commercial cooks who have a supervisory or team leading role in an Asian kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various Asian kitchen settings, such as restaurants, hotels, clubs, pubs, cafes and cafeterias.
Possible job titles include:
chef de partie.
30 units must be completed:
24 core units
6 elective units, consisting of:
6 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
SITXWHS301 Identify hazards, assess and control safety risks
Working in Industry
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
Chef de partie in a large Japanese restaurant
SITHASC303 Produce Japanese cooked dishes
SITHASC304 Produce sashimi
SITHASC305 Produce sushi
SITHASC306 Produce Japanese desserts
SITXHRM401 Roster staff
SITXINV301 Purchase goods
Chef in a small Vietnamese or Thai restaurant
SITHASC207 Produce curry pastes and powders
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
SITXINV401 Control stock
This qualification is suitable for an Australian Apprenticeship pathway.
Pathways into the qualification
Individuals may enter SIT40512 Certificate IV in Asian Cookery with limited or no vocational experience and without a lower level qualification. However, it is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering the qualification.
Pathways from the qualification
After achieving SIT40512 Certificate IV in Asian Cookery, individuals could progress to SIT50312 Diploma of Hospitality.
There are no entry requirements for this qualification.
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Industry/enterprise requirements for this qualification include:
Providing food production briefings to kitchen staff; seeking feedback from colleagues on operational and service issues; communicating changes in food production requirements during the service period; instructing kitchen staff to adjust food items to meet quality requirements and organisational standards; managing team member conflict sensitively, courteously and discreetly; empathising and negotiating acceptable solutions to team member problems..
Initiative and enterprise
Proactively consulting with colleagues about ways to improve cooking operations; providing feedback to managers to inform future planning; participating in continuous improvement by reporting success or deficiencies of recipes and menu items; suggesting ideas for new or improved products and increased profitability.
Knowing sources of new information on Asian food trends, products, services and suppliers; being aware of opportunities to learn and participating in Asian cookery professional development activities; supporting team members to learn.
Planning and organising
Planning food production requirements and organising availability of supplies for the service period; preparing work flow schedules, food preparation lists and mise en place plans for food production according to menu and food volume requirements; monitoring and assessing operational efficiency and quality output of the kitchen during the service period; assessing the operational workflow of kitchen team members assisting then to prioritise workload to deliver a positive dining experience for customers.
Identifying and assessing operational and service issues, discussing and suggesting solutions with kitchen managers; initiating short term action to resolve immediate kitchen operations or quality problems; using discretion and judgement as well as predetermined policies and procedures to guide solutions to operational problems in the kitchen.
Understanding legal compliance issues and providing advice to team members; organising and selfdirecting own work priorities to coordinate cooking operations; taking responsibility for implementing predetermined policies and procedures for a range of practices including conflict management, food safety, workplace health and safety; leading and managing a team of individuals, coordinating cooking operations; proactively seeking feedback and advice on improving kitchen coordination and team leading skills.
Motivating and leading kitchen teams; providing instructions, support and coaching; planning work operations to take account of team member strengths; proactively sharing information, knowledge and experiences with kitchen team members.
Understanding the operating capability of, selecting and using Asian cookery tools and equipment, computer systems, software and information systems that assist in coordinating Asian cooking operations and team leading activities.