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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 Jobs and Small Business 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 89,500 workers. The number of workers has grown strongly over the past 5 years. Over the next 5 years (to May 2022) the number of workers is expected to grow strongly to 100,400. Around 66,000 job openings are likely over this time from workers leaving and new jobs being created.
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.
Skills can be improved through training or experience. The skills workers rate as most important are shown below.
Keeping track of how well people and/or groups are doing in order to make improvements.
Changing what is done based on other people's actions.
Talking to others.
Motivating, developing, and directing people as they work, and choosing the best people for the job.
Understanding why people react the way they do.
The physical and social abilities workers rate as the most important are shown below.
Listen to and understand what people say.
Communicate by speaking.
Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.
Use rules to solve problems.
Order or arrange things (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.The importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 35-1011.00 - Chefs and Head Cooks.
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.
The physical and social demands workers face most often are shown below.
How often do you talk with people face-to-face?
How often do you talk on the telephone?
How often does this job require the worker to meet strict deadlines?
How much time do you spend standing?
How often do you use electronic mail?
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
Work alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
Advancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
Serve and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
Supportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
Interests are the style or type of work we prefer to do. All interest areas are shown below.
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
Practical, hands-on work. Often with plants, animals, and materials like wood, tools, and machinery.
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
Working with people. Helping or providing service to others.
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
Ideas and thinking. Searching for facts and figuring out problems in your head.