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Chefs plan and organise the preparation and cooking of food in dining and catering establishments.
Specialisations: Chef de Partie, Commis Chef, Demi Chef, Second Chef, Sous Chef
Earnings are for full-time workers before tax, excluding superannuation. Earnings are a guide only and can vary greatly.
Likely change in the number of jobs over the next 5 years, based on the Department of Employment projections.
Skill Level is the education or training usually needed to do well in this job. Relevant experience is sometimes viewed just as highly.
Employment Size is the number of people who work in this job in Australia.
An above average unemployment rate shows people who do this job are more likely to be out of work than people who do other jobs.
Full-time workers usually work 35 hours or more a week (in all their jobs combined).
This is a very large occupation employing 85,000 workers. Over the past 5 years the number of jobs has grown strongly.Very strong growth is expected in the future. New jobs and turnover from workers leaving may create more than 50,000 job openings over the 5 years to 2020.
An Associate Degree, Advanced Diploma or Diploma, or at least 3 years of relevant experience is usually needed. Around two in three workers have at least a Certificate III or higher Vocational Education and Training (VET) qualification. Training is generally through an apprenticeship which combines work on-the-job training with a qualification.
If you are interested in this style of work, there are a wide range of training options available that could lead to this or a similar job. The pathway that is right for you will depend on your skills and interests.
It is a good idea to speak to industry bodies, employers, and workers to learn more about the skills and qualifications you will need.
Employers look for Chefs who are reliable, hardworking and have strong people skills.
The topics, subjects, or knowledge areas workers rate as most important are shown below.
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
Customer and personal services. This includes understanding customer needs, providing good quality service, and measuring customer satisfaction.
Teaching and course design.
Arithmetic, algebra, geometry, calculus, or statistics.
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Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
The work activities workers rate as most important are shown below.
Identifying the educational needs of others, developing training programs or classes, and teaching or instructing others.
Using your own ideas to developing, designing, or creating something new.
Using information to work out the best solution and solve problems.
Identifying the developmental needs of others and coaching, mentoring, or helping others to improve.
Giving information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.