Commercial kitchens require two categories of chefs.
The semi-skilled chef and the highly experienced specialist.
The title “chef” has dramatically changed with both categories called “chef”.
Fully mature professional chefs realize they need to collaborate to protect their title and career.
|Why register with the Institute:|
* Adds a public profile to show you are an industry leader.
* Connects with successful people and open new doors.
* Gives you a voice in the future of commercial cookery.
* Gives you a competitive advantage.
* Identifies you as a Chartered Professional Chef.
* Documented recognised culinary qualifications. (Optional: agree to theoretical examination)
* A minimum six-years commercial kitchen experience. (post training)
* Evidence of fitness to be titled a professional chef.
* A Commitment to follow Codes of Practices.
* An obligation to Continuous Professional Development Practices.
To be the registration board for leading qualified Australian Chefs who practice at the professional level in all direct or indirect sectors of the industry.
To maintain the relevance and enhance the value of commercial cookery to society by engaging, inducting, and publicly promoting eligible professional chefs who have the capabilities, dispositions, and are professionally astute.
To provide a platform that protects professional chef’s integrity, authenticity, respectability, and creditability.
Does it really make a difference if the chef is a AITC professional registered chef?
On balance, just so long as the food looks and tastes good does it really matter?
The reality is you need to trust the chef. Even more so when it comes to handling food.
You need to know that the industry is awash with pseudo award winning chefs
With a lot of semi- skilled chefs supervising kitchens.
There are many reasons why the chefs needs to be a AITC Registered Professional Chef:
You are reassured that the kitchen is professional run, and you are in safe hands
• Must comply with professional development standards
• Ensure their knowledge and skills are always kept up to date
• Are bound by professional codes of practice
• Must be fully qualified with extensive industrial experience
• Need to have proven integrity especially, where integrity matters often in unseen kitchens.