Overview
All Chefs
-
$1,250 Weekly Pay
-
Very strong Future Growth
-
94,400 workers Employment Size
-
High skill Skill level rating
-
72% Full-Time Full-Time Share
-
46 hours Average full-time
-
35 years Average age
-
25% female Gender Share
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.
You usually need a certificate IV in commercial cookery to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs may complete additional study, such as a diploma of hospitality management.
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
Prospects
There were 94,400 Chefs in 2020. The number of workers:
- grew strongly over the past 5 years
- is expected to grow very strongly over the next five years
- is likely to reach 112,700 by 2025.
Source: ABS Labour Force Survey, seasonally adjusted data to November 2020 and National Skills Commission Employment Projections to 2025. The number employed includes people who work in this occupation as their main job. People who work in more than one job are counted against the occupation they work the most hours in.
Employment Snapshot
- Size: This is a very large occupation.
- Location: Chefs work in many regions of Australia.
- Industries: Most work in Accommodation and Food Services; Health Care and Social Assistance; and Arts and Recreation Services.
- Earnings: Full-time workers on an adult wage earn around $1,250 per week (below the average of $1,460). Earnings tend to be lower when starting out and higher as experience grows.
- Full-time: Many work full-time (72%, higher than the average of 66%).
- Hours: Full-time workers spend around 46 hours per week at work (compared to the average of 44 hours).
- Age: The average age is 35 years (compared to the average of 40 years).
- Gender: 25% of workers are female (compared to the average of 48%).
Employment Outlook
Source: ABS Labour Force Survey, ABS seasonally adjusted data to November 2020 and National Skills Commission Employment Projections to 2025.
Weekly Earnings
Source: Based on ABS Survey of Employee Earnings and Hours (cat. no. 6306.0), May 2018, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. 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.
Main Industries
Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
States and Territories
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
Age Profile
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Education Level
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Pathways
You usually need a certificate IV in commercial cookery to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs may complete additional study, such as a diploma of hospitality management.
Before starting a course, check it will provide you with the skills and qualifications you need. Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Tourism, Travel and Hospitality VET training pathways.
Skills & Knowledge
Employers look for Chefs who are reliable, hardworking and have strong people skills.
Filter Skills & Knowledge
Knowledge
These are important topics, subjects or knowledge areas.
-
Food production
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
-
Production and processing
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
-
Education and training
Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
-
Administration and management
Business principles involved in strategic planning, leadership, and coordinating people and resources.
-
Customer and personal service
Understanding customer needs, providing good quality service, and measuring customer satisfaction.
-
Mathematics
Arithmetic, algebra, geometry, calculus, or statistics.
-
Personnel and human resources
Recruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
-
English language
English language including the meaning and spelling of words, rules of composition, and grammar.
-
Public safety and security
Use of equipment, rules and ideas to protect people, data, property, and institutions.
-
Sales and marketing
Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
-
Chemistry
Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
-
Computers and electronics
Circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
-
Clerical
Word processing, managing files and records, stenography and transcription, designing forms, and other office work.
-
Psychology
Human behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
-
Technical design
Design techniques, tools, and principles used to make detailed technical plans, blueprints, drawings, and models.
-
Economics and accounting
Economics and accounting, the financial markets, banking and checking and reporting of financial data.
-
Communications and media
Media production, communication, and dissemination. Includes written, spoken, and visual media.
-
Foreign language
Foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
-
Law and government
How our laws and courts work. Government rules and regulations, and the political system.
-
Transportation
Moving people or goods by air, rail, sea, or road.
Skills
Skills can be improved through training or experience.
-
Coordination with others
Being adaptable and coordinating work with other people.
-
Monitoring
Keeping track of how well work is progressing so you can make changes or improvements.
-
Speaking
Talking to others.
-
Critical thinking
Thinking about the pros and cons of different ways to solve a problem.
-
Management of personnel resources
Motivating, developing, and directing people as they work, and choosing the best people for the job.
-
Social perceptiveness
Understanding why people react the way they do.
-
Time management
Managing your own and other peoples' time to get work done.
-
Active learning
Being able to use what you have learnt to solve problems now and again in the future.
-
Active listening
Listening to others, not interrupting, and asking good questions.
-
Negotiation
Bringing people together and trying to sort out their differences.
-
Persuasion
Talking people into changing their minds or their behaviour.
-
Serving others
Looking for ways to help people.
-
Learning strategies
Figuring out the best way to teach or learn something new.
-
Instructing
Teaching people how to do something.
-
Management of material resources
Providing the right equipment, facilities, and materials needed to do work.
-
Management of financial resources
Figuring out how money is needed to do something, and keeping track of the money that's being spent.
-
Judgment and decision making
Figuring out the pros and cons of different options and choosing the best one.
-
Complex problem solving
Noticing a problem and figuring out the best way to solve it.
-
Mathematics
Using maths to solve problems.
-
Quality control analysis
Doing tests and checking products, services, or processes to make sure they are working properly.
Abilities
Workers use these physical and mental abilities.
-
Oral comprehension
Listen to and understand what people say.
-
Oral expression
Communicate by speaking.
-
Deductive reasoning
Use general rules to find answers or solve problems logically.
-
Problem spotting
Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.
-
Inductive reasoning
Use lots of detailed information to come up with answers or make general rules.
-
Originality
Come up with unusual or clever ideas, or creative ways to solve a problem.
-
Written comprehension
Read and understand written information.
-
Written expression
Write in a way that people can understand.
-
Near vision
See details that are up-close (within a few feet).
-
Sorting or ordering
Order or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
-
Speech recognition
Identify and understand the speech of another person.
-
Brainstorming
Come up with a number of ideas about a topic, even if the ideas aren't very good.
-
Speech clarity
Speak clearly so others can understand you.
-
Categorising
Come up with different ways of grouping things.
-
Trunk strength
Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
-
Arm-hand steadiness
Keep your hand or arm steady.
-
Manual dexterity
Quickly move your hand to grasp, manipulate, or assemble objects.
-
Mathematics
Choose the right maths method or formula to solve a problem.
-
Working with numbers
Add, subtract, multiply, or divide.
-
Colour discrimination
Notice differences between colours, including shades of colour and brightness.
Activities
These are kinds of activities workers regularly do in this job.
-
Planning and prioritising work
Deciding on goals and putting together a detailed plan to get the work done.
-
Handling and moving objects
Using hands and arms in handling, installing, positioning, moving and manipulating objects.
-
Building good relationships
Building good working relationships and keeping them over time.
-
Coaching and developing others
Working out the needs of others and coaching, mentoring, or helping them to improve.
-
Thinking creatively
Using your own ideas for developing, designing, or creating something new.
-
Guiding and directing staff
Guiding and directing staff, including setting and monitoring performance standards.
-
Communicating within a team
Giving information to co-workers by telephone, in writing, or in person.
-
Negotiating and resolving conflicts
Handling complaints and disagreements, and negotiating with people.
-
Coordinating the work of a team
Getting members of a group to work together to finish a task.
-
Training and teaching others
Understanding the needs of others, developing training programs, and teaching or instructing.
-
Managing payments and orders
Monitoring and controlling resources and the spending of money.
-
Scheduling work and activities
Working out the timing of events, programs, and activities, as well as the work of others.
-
Keeping your knowledge up-to-date
Keeping up-to-date with technology and new ideas.
-
Leading and encouraging a team
Encouraging and building trust, respect, and cooperation among team members.
-
Doing physically active work
Use your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
-
Making decisions and solving problems
Using information to work out the best solution and solve problems.
-
Researching and investigating
Looking for, getting and understanding different kinds of information.
-
Monitoring people, processes and things
Checking objects, actions, or events, and keeping an eye out for problems.
-
Assessing and evaluating things
Working out the value, importance, or quality of things, services or people.
-
Estimating amounts, costs and resources
Working out sizes, distances, amounts, time, costs, resources, or materials needed for a task.

O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and 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.
Work Environment
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.
Filter Work Environment
Demands
The physical and social demands workers face most often are shown below.
-
Face-to-face discussions
Talk with people face-to-face.
-
Telephone
Talk on the telephone.
-
Time pressure
Work to strict deadlines.
-
Spend time standing
Spend time standing at work.
-
Electronic mail
Use electronic mail.
-
Contact with people
Have contact with people by telephone, face-to-face, or any other way.
-
Teamwork
Work with people in a group or team.
-
Frequent decision making
Frequently make decisions that impact other people.
-
Minor burns, cuts, bites, or stings
Be exposed to minor burns, cuts, bites, or stings.
-
Lead or coordinate a team
Lead others to do work activities.
-
Health and safety of others
Take responsibility for the health and safety of others.
-
Physically close to people
Work physically close to other people.
-
Using your hands to handle, control, or feel
Spend time using your hands to handle, control, or feel objects, tools or controls.
-
Making repetitive motions
Spend time making repetitive motions.
-
Responsible for outcomes
Take responsibility for the results of other people's work.
-
Very hot or cold temperatures
Work in very hot or cold temperatures.
-
Competition
Compete with others, or be aware of competitive pressures.
-
Loud or uncomfortable sounds
Be exposed to noises and sounds that are distracting or uncomfortable.
-
Freedom to make decisions
Have freedom to make decision on your own.
-
Being exact or accurate
Be very exact or highly accurate.
Values
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
-
Independence
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.
-
Recognition
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.
-
Achievement
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
-
Relationships
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.
-
Working conditions
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
-
Support
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
Interests are the style or type of work we prefer to do. All interest areas are shown below.
-
Enterprising
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
-
Practical
Practical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
-
Creative
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
-
Helping
Working with people. Helping or providing service to others.
-
Administrative
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
-
Analytical
Ideas and thinking. Searching for facts and figuring out problems in your head.

O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and 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.
All Chefs
-
$1,250 Weekly Pay
-
Very strong Future Growth
-
94,400 workers Employment Size
-
High skill Skill level rating
-
72% Full-Time Full-Time Share
-
46 hours Average full-time
-
35 years Average age
-
25% female Gender Share
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.
You usually need a certificate IV in commercial cookery to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs may complete additional study, such as a diploma of hospitality management.
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
There were 94,400 Chefs in 2020. The number of workers:
- grew strongly over the past 5 years
- is expected to grow very strongly over the next five years
- is likely to reach 112,700 by 2025.
Source: ABS Labour Force Survey, seasonally adjusted data to November 2020 and National Skills Commission Employment Projections to 2025. The number employed includes people who work in this occupation as their main job. People who work in more than one job are counted against the occupation they work the most hours in.
Employment Snapshot
- Size: This is a very large occupation.
- Location: Chefs work in many regions of Australia.
- Industries: Most work in Accommodation and Food Services; Health Care and Social Assistance; and Arts and Recreation Services.
- Earnings: Full-time workers on an adult wage earn around $1,250 per week (below the average of $1,460). Earnings tend to be lower when starting out and higher as experience grows.
- Full-time: Many work full-time (72%, higher than the average of 66%).
- Hours: Full-time workers spend around 46 hours per week at work (compared to the average of 44 hours).
- Age: The average age is 35 years (compared to the average of 40 years).
- Gender: 25% of workers are female (compared to the average of 48%).
Employment Outlook
Source: ABS Labour Force Survey, ABS seasonally adjusted data to November 2020 and National Skills Commission Employment Projections to 2025.
Weekly Earnings
Source: Based on ABS Survey of Employee Earnings and Hours (cat. no. 6306.0), May 2018, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. 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.
Main Industries
Source: Based on ABS Census 2016, Customised Report. Industries are based on the Australian and New Zealand Standard Industrial Classification (ANZSIC 06).
States and Territories
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian States and Territories, in this job compared to the all jobs average.
Age Profile
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Education Level
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
You usually need a certificate IV in commercial cookery to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs may complete additional study, such as a diploma of hospitality management.
Before starting a course, check it will provide you with the skills and qualifications you need. Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Tourism, Travel and Hospitality VET training pathways.
Employers look for Chefs who are reliable, hardworking and have strong people skills.
Filter Skills & Knowledge
Knowledge
These are important topics, subjects or knowledge areas.
-
Food production
Planting, growing, and harvesting food (both plant and animal), including storage and handling.
-
Production and processing
Raw materials, production processes, quality control, costs, and ways of making and distributing goods.
-
Education and training
Curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
-
Administration and management
Business principles involved in strategic planning, leadership, and coordinating people and resources.
-
Customer and personal service
Understanding customer needs, providing good quality service, and measuring customer satisfaction.
-
Mathematics
Arithmetic, algebra, geometry, calculus, or statistics.
-
Personnel and human resources
Recruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
-
English language
English language including the meaning and spelling of words, rules of composition, and grammar.
-
Public safety and security
Use of equipment, rules and ideas to protect people, data, property, and institutions.
-
Sales and marketing
Showing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
-
Chemistry
Chemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
-
Computers and electronics
Circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
-
Clerical
Word processing, managing files and records, stenography and transcription, designing forms, and other office work.
-
Psychology
Human behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
-
Technical design
Design techniques, tools, and principles used to make detailed technical plans, blueprints, drawings, and models.
-
Economics and accounting
Economics and accounting, the financial markets, banking and checking and reporting of financial data.
-
Communications and media
Media production, communication, and dissemination. Includes written, spoken, and visual media.
-
Foreign language
Foreign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
-
Law and government
How our laws and courts work. Government rules and regulations, and the political system.
-
Transportation
Moving people or goods by air, rail, sea, or road.
Skills
Skills can be improved through training or experience.
-
Coordination with others
Being adaptable and coordinating work with other people.
-
Monitoring
Keeping track of how well work is progressing so you can make changes or improvements.
-
Speaking
Talking to others.
-
Critical thinking
Thinking about the pros and cons of different ways to solve a problem.
-
Management of personnel resources
Motivating, developing, and directing people as they work, and choosing the best people for the job.
-
Social perceptiveness
Understanding why people react the way they do.
-
Time management
Managing your own and other peoples' time to get work done.
-
Active learning
Being able to use what you have learnt to solve problems now and again in the future.
-
Active listening
Listening to others, not interrupting, and asking good questions.
-
Negotiation
Bringing people together and trying to sort out their differences.
-
Persuasion
Talking people into changing their minds or their behaviour.
-
Serving others
Looking for ways to help people.
-
Learning strategies
Figuring out the best way to teach or learn something new.
-
Instructing
Teaching people how to do something.
-
Management of material resources
Providing the right equipment, facilities, and materials needed to do work.
-
Management of financial resources
Figuring out how money is needed to do something, and keeping track of the money that's being spent.
-
Judgment and decision making
Figuring out the pros and cons of different options and choosing the best one.
-
Complex problem solving
Noticing a problem and figuring out the best way to solve it.
-
Mathematics
Using maths to solve problems.
-
Quality control analysis
Doing tests and checking products, services, or processes to make sure they are working properly.
Abilities
Workers use these physical and mental abilities.
-
Oral comprehension
Listen to and understand what people say.
-
Oral expression
Communicate by speaking.
-
Deductive reasoning
Use general rules to find answers or solve problems logically.
-
Problem spotting
Notice when something is wrong or is likely to go wrong, even if you can't solve the problem.
-
Inductive reasoning
Use lots of detailed information to come up with answers or make general rules.
-
Originality
Come up with unusual or clever ideas, or creative ways to solve a problem.
-
Written comprehension
Read and understand written information.
-
Written expression
Write in a way that people can understand.
-
Near vision
See details that are up-close (within a few feet).
-
Sorting or ordering
Order or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
-
Speech recognition
Identify and understand the speech of another person.
-
Brainstorming
Come up with a number of ideas about a topic, even if the ideas aren't very good.
-
Speech clarity
Speak clearly so others can understand you.
-
Categorising
Come up with different ways of grouping things.
-
Trunk strength
Use your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
-
Arm-hand steadiness
Keep your hand or arm steady.
-
Manual dexterity
Quickly move your hand to grasp, manipulate, or assemble objects.
-
Mathematics
Choose the right maths method or formula to solve a problem.
-
Working with numbers
Add, subtract, multiply, or divide.
-
Colour discrimination
Notice differences between colours, including shades of colour and brightness.
Activities
These are kinds of activities workers regularly do in this job.
-
Planning and prioritising work
Deciding on goals and putting together a detailed plan to get the work done.
-
Handling and moving objects
Using hands and arms in handling, installing, positioning, moving and manipulating objects.
-
Building good relationships
Building good working relationships and keeping them over time.
-
Coaching and developing others
Working out the needs of others and coaching, mentoring, or helping them to improve.
-
Thinking creatively
Using your own ideas for developing, designing, or creating something new.
-
Guiding and directing staff
Guiding and directing staff, including setting and monitoring performance standards.
-
Communicating within a team
Giving information to co-workers by telephone, in writing, or in person.
-
Negotiating and resolving conflicts
Handling complaints and disagreements, and negotiating with people.
-
Coordinating the work of a team
Getting members of a group to work together to finish a task.
-
Training and teaching others
Understanding the needs of others, developing training programs, and teaching or instructing.
-
Managing payments and orders
Monitoring and controlling resources and the spending of money.
-
Scheduling work and activities
Working out the timing of events, programs, and activities, as well as the work of others.
-
Keeping your knowledge up-to-date
Keeping up-to-date with technology and new ideas.
-
Leading and encouraging a team
Encouraging and building trust, respect, and cooperation among team members.
-
Doing physically active work
Use your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
-
Making decisions and solving problems
Using information to work out the best solution and solve problems.
-
Researching and investigating
Looking for, getting and understanding different kinds of information.
-
Monitoring people, processes and things
Checking objects, actions, or events, and keeping an eye out for problems.
-
Assessing and evaluating things
Working out the value, importance, or quality of things, services or people.
-
Estimating amounts, costs and resources
Working out sizes, distances, amounts, time, costs, resources, or materials needed for a task.

O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and 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.
Filter Work Environment
Demands
The physical and social demands workers face most often are shown below.
-
Face-to-face discussions
Talk with people face-to-face.
-
Telephone
Talk on the telephone.
-
Time pressure
Work to strict deadlines.
-
Spend time standing
Spend time standing at work.
-
Electronic mail
Use electronic mail.
-
Contact with people
Have contact with people by telephone, face-to-face, or any other way.
-
Teamwork
Work with people in a group or team.
-
Frequent decision making
Frequently make decisions that impact other people.
-
Minor burns, cuts, bites, or stings
Be exposed to minor burns, cuts, bites, or stings.
-
Lead or coordinate a team
Lead others to do work activities.
-
Health and safety of others
Take responsibility for the health and safety of others.
-
Physically close to people
Work physically close to other people.
-
Using your hands to handle, control, or feel
Spend time using your hands to handle, control, or feel objects, tools or controls.
-
Making repetitive motions
Spend time making repetitive motions.
-
Responsible for outcomes
Take responsibility for the results of other people's work.
-
Very hot or cold temperatures
Work in very hot or cold temperatures.
-
Competition
Compete with others, or be aware of competitive pressures.
-
Loud or uncomfortable sounds
Be exposed to noises and sounds that are distracting or uncomfortable.
-
Freedom to make decisions
Have freedom to make decision on your own.
-
Being exact or accurate
Be very exact or highly accurate.
Values
Work values are important to a person’s feeling of satisfaction. All six values are shown below.
-
Independence
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.
-
Recognition
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.
-
Achievement
Results oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
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Relationships
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.
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Working conditions
Job security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
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Support
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
Interests are the style or type of work we prefer to do. All interest areas are shown below.
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Enterprising
Starting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
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Practical
Practical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
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Creative
Working with forms, designs and patterns. Often need self-expression and can be done without following rules.
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Helping
Working with people. Helping or providing service to others.
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Administrative
Following set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
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Analytical
Ideas and thinking. Searching for facts and figuring out problems in your head.

O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and 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.