Chefs plan and organise the preparation and cooking of food in dining and catering establishments.

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.

Tasks

  • planning menus, estimating food and labour costs, and ordering food supplies
  • monitoring quality of dishes at all stages of preparation and presentation
  • discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
  • demonstrating techniques and advising on cooking procedures
  • preparing and cooking food
  • explaining and enforcing hygiene regulations
  • may select and train staff
  • may freeze and preserve foods

Job Titles

  • Chef
  • Chef

    Specialisations: Chef de Partie, Commis Chef, Demi Chef, Second Chef, Sous Chef

Fast Facts

  • $1,050 Weekly Pay
  • 100,800 workers Employment Size
  • Very strong Future Growth
  • High skill Skill level rating
  • Average unemployment Unemployment
  • 79.5% Full-Time Full-Time Share
  • 42.9 hours Average full-time
  • 34 years Average age
  • 23.9% female Gender Share

The number of Chefs grew very strongly over the past 5 years and is expected to grow very strongly over the next 5 years:
from 100,800 in 2018 to 117,500 by 2023.
Job openings can come from new jobs being created, but most come from turnover (workers leaving).
There are likely to be around 81,000 job openings over 5 years (that's about 16,200 a year).

  • Size: This is a very large occupation.
  • Unemployment: Unemployment was average in 2017.
  • Location: Chefs work in most regions of Australia.
  • Industries: Most work in Accommodation and Food Services; Health Care and Social Assistance; and Manufacturing.
  • Earnings: Full-time workers earn around $1,050 per week (below the all jobs average of $1,230). Earnings tend to be lower when starting out and higher as experience grows.
  • Full-time: Many work full-time (79.5%, higher than the all jobs average of 68.4%).
  • Hours: Full-time workers spend around 42.9 hours per week at work (compared to the all jobs average of 40.0 hours).
  • Age: The average age is 34 years (compared to the all jobs average of 40 years).
  • Gender: 23.9% of workers are female (compared to the all jobs average of 46.7%).

Employment Outlook

Number of Workers

Source: ABS Labour Force Survey, Department of Jobs and Small Business trend data to May 2018 and Department of Jobs and Small Business projections to 2023.
YearNumber of Workers
200865100
200966500
201068100
201169700
201282500
201376400
201479400
201583900
201692300
201791100
2018100800
2023117500

Weekly Earnings

Weekly Earnings (Before Tax)

Source: Based on ABS Characteristics of Employment survey, August 2015, Cat. No. 6333.0, Customised Report. Median earnings are before tax and do not include superannuation. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
EarningsChefsAll Jobs Average
Full-Time Earnings10501230

Main Industries

Main Employing Industries (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
Main Employing IndustriesIndustry (% share)
Accommodation and Food Services81.0
Health Care and Social Assistance6.3
Manufacturing2.2
Mining1.8
Other Industries8.7

States and Territories

  • NSW

  • VIC

  • QLD

  • SA

  • TAS

  • NT

  • ACT

Employment by State and Territory (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
StateChefsAll Jobs Average
NSW32.431.6
VIC24.526.2
QLD18.519.7
SA5.76.7
WA13.710.8
TAS2.02.0
NT0.81.1
ACT2.41.8

Age Profile

Age Profile (% Share)

Source: Based on ABS Labour Force Survey, annual average 2017, Cat. No. 6291.0.55.003: Customised Report. Age profile of workers in this job compared to the all jobs average.
Age BracketChefsAll Jobs AverageAll Jobs Average
15-190.7-5.25.2
20-2414.7-9.99.9
25-3436.9-23.623.6
35-4422.8-21.721.7
45-5417.1-20.820.8
55-595.1-8.88.8
60-641.7-6.06.0
65 and Over1.0-4.04.0

Education Level

Highest Level of Education (% Share)

Source: ABS, Education and Work (2016). Findings based on use of ABS TableBuilder data. Highest qualification completed by workers in this job (in any field of study). Skill level requirements can change over time, the qualifications needed by new workers might be different from the qualifications of workers already in the job.
Type of QualificationChefsAll Jobs AverageAll Jobs Average
Post Graduate/Graduate Diploma or Graduate Certificate0-8.68.6
Bachelor degree10.4-17.917.9
Advanced Diploma/Diploma18.6-10.110.1
Certificate III/IV45.2-18.918.9
Year 1215.4-18.718.7
Years 11 & 108.2-17.717.7
Below Year 102.2-8.18.1

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.

Before starting a course, check it will provide you with the skills and qualifications you need.

  • Compare undergraduate and postgraduate student experiences and outcomes on the QILT website.
  • Compare Vocational Education and Training (VET) courses, providers and student outcomes on the My Skills website.
  • You might be interested in Tourism, Travel and Hospitality VET training pathways on the AAPathways website.

The course listings on this page are provided by Good Education Group.

Employers look for Chefs who are reliable, hardworking and have strong people skills.

Knowledge

These are important topics, subjects or knowledge areas.

  1. Food Production

    93% Important

    Planting, growing, and harvesting food (both plant and animal), including storage and handling.

  2. Production and Processing

    79% Important

    Raw materials, production processes, quality control, costs, and ways of making and distributing goods.

  3. Customer and Personal Service

    75% Important

    Customer and personal services. This includes understanding customer needs, providing good quality service, and measuring customer satisfaction.

  4. Education and Training

    73% Important

    Teaching and course design.

  5. Mathematics

    73% Important

    Arithmetic, algebra, geometry, calculus, or statistics.

Occupational Information Network
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.

Activities

These are kinds of activities workers regularly do in this job.

  1. Training and Teaching Others

    85% Important

    Identifying the educational needs of others, developing training programs or classes, and teaching or instructing others.

  2. Thinking Creatively

    84% Important

    Using your own ideas to developing, designing, or creating something new.

  3. Making Decisions and Solving Problems

    83% Important

    Using information to work out the best solution and solve problems.

  4. Coaching and Developing Others

    82% Important

    Identifying the developmental needs of others and coaching, mentoring, or helping others to improve.

  5. Communicating with Supervisors, Peers, or Staff

    82% Important

    Giving information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person.

Occupational Information Network
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.

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