Chefs/Cooks skills and uniforms
Alseasons' unmatched reputation for excellence relies heavily on the professional skills and personal presentation of our people.
Chefs
Alseasons' chefs and cooks all hold the equivalent of Australian Commercial Cookery qualifications, with a minimum of four (4) years post qualifcation experience.
Skills/Activities:
A la Carte Chef
Cooking to order in restaurant kitchens.
Bistro Chef
Cooking grills and bistro menu items to order with direct customer service exposure.
Industrial Chef
Cooking set-menu or to order in institutions such as schools, hospitals.
2nd Chef
General brigade cookery under supervision of head chef
Head Chef or Chef in Charge
Responsible for running of kitchen, may include supervision of other staff, ordering, stocktaking, menu design, responsible to management.
Uniforms for Commercial Cookery Chefs:
- White Long Sleeve Chef's Jacket
- Black Chef's Trousers
- Chef's hat or Skull Cap
- Black apron
- Alseasons Name Badge (provided by Alseasons)
- Non-slip safety boots with reinforced toes
- Full set of knives and a spare prep apron.
Larder Hands
Skills/Activities
- Basic food prep, knife skills, preparation of salads, vegetables,
- plating food etc under chef supervision.
Uniforms for Larder Attendant/Salad Hand
- Black Chef's trousers
- White Long Sleeve Chef's jacket
- Black apron
- Alseasons Name Badge
- Non-slip safety boots with reinforced toes
- Skull Cap (
