A Head Chef oversees all kitchen operations, including menu planning, team leadership, stock control, and culinary execution. Responsible for food safety, staff training, and maintaining quality standards.
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Head Chef
Head Chef
Awarding Criteria
Minimum Requirements for Designation:
- Underlying Qualification:
Occupational Certificate: Chef (NQF Level 5), SAQA ID: 101697 - Experiential Learning / Experience:
Minimum 7 years experience in a brigaded kitchen. - Competency Assessment:
– Portfolio of Evidence (POE) assessment.
– Peer review or interview where applicable. - Designation RPL Statement:
This designation may be awarded through Recognition of Prior Learning (RPL), subject to assessment.
Retaining Criteria
To retain this designation, the designee must:
- Adhere to HIPSA’s Code of Professional Conduct and Ethics.
- Continuing Professional Development (CPD):
- Accumulate a minimum of 65 CPD points over a 2-year cycle.
- Ensure annual membership fees are paid.