The purpose of this qualification is: To provide competent employees for the hospitality sector who are able to work as chefs in senior positions producing advanced dishes in a professional kitchen, To provide for those individuals who are employed as chefs in senior positions, a credential that will enhance their employment opportunities in a professional kitchen across the hospitality sector and To establish standards of professional practice for advanced cookery that can provide customers with confidence in a range of hospitality environments. This strand in the qualification will allow graduates to have advanced general cookery skills.<br><br>Graduates of this qualification will be able to: Select and apply staffing strategies to meet performance targets, Plan and monitor workflow and supplies in a commercial kitchen, Manage operating procedures and compliance requirements for operational roles and Manage staff relationships for operational roles.