Session Overview
There are various types of industries that being a chef in the hospitality industry can work in. Some obvious and some not so obvious. However no matter what type of hospitality environment you are in, while some skills and processes are the same, there are some that can present different challenges.
Our industry interview is with Sharon Bowden who is currently working as a FIFO chef on a business mine site. While having seven years experience working in various environments such as childcare centres, cafes, restaurants and catering company join Sharon as she shares the challenges of working a night shift in a busy mine site kitchen. Listen as she discusses the problem solving, health and safety, equipment used and processes involved to ensure that meals are prepared, cooked, served and stored effectively.
Content:
- Pre-recorded interview with industry professional
- Follow up quiz
Units of competency focus:
- SITHINV002 Maintain the quality of perishable items
- SITHKOP001 Clean kitchen premises and equipment
- SITHCCC001 Use food preparation equipment
Trainers that complete the full session will receive a certificate of completion to confirm their industry engagement. IVET Trainers can claim 5 PD points towards to their Industry currency requirements.