Appendix 1: Health & Safety Regulations
- The New Zealand Chefs Association “Guidelines for Culinary Arts and Restaurant Service Competitions” should be consulted at all times for correct competition conduct. See www.nzchefs.org.nz and click on “The Chefs Shop” to order your copy.
- Competitors must be correctly and suitably attired for a commercial kitchen environment.
- Any equipment supplied by the competitor will be checked prior to the competition for suitability or defect. Any equipment that judges or organisers deem unsafe will not be permitted into the competition area. No discussion will be entered into.
- During competitions all competitors must behave in a safe and appropriate manner and have constant regard for the safety and well being of those around them at all times.
- Any action or behaviour that may be deemed by the judges as being inappropriate may result in disqualification and removal of the team, or individual from the competition.
- All knives must be of commercial standard and properly sharpened.
- Deep fat frying and flambé work is not permitted.
- Judges are to be notified immediately of any spillage or hazard.
- All produce must be handled and stored in an hygienic manner.
- All tasting of produce must be done hygienically.
- Use of boards and utensils on raw and cooked product will be monitored for potential cross-contamination, this will include boards, utensils and equipment.
- Hands and equipment to be washed/sanitised as appropriate.
- All allocated workspaces must be kept clean, tidy and well organised at all times, and cleaned down at the end of the class,or marks may be deducted.
- In the case of an emergency, the competition co-ordinator will advise of correct process.
Appendix 2: Personal Presentation Guidelines
- The New Zealand Chefs Association “Guidelines for Culinary Arts and Restaurant Service Competitions” should be consulted at all times for correct presentation guidelines.
- Competitors will wear clean and sturdy footwear. Open-toed footwear will not be permitted.
- Kitchen competitors must wear a clean white chef’s jacket, appropriate trousers (either chef’s pants or clean tidy black trousers - no jeans are to be worn), headwear and a clean apron. Long hair must be contained within a hair net. Schools uniforms may be worn so long as they are neat, clean and tidy. Marks will be deducted for incorrect attire.
- Front of house competitors must wear a clean school uniform or industry black andwhites. Long hairmust be tied back.
- All competitors will be tidy and well groomed. No visible body piercing or jewellery may be worn during the competition for either kitchen or front of house competitors.
