Chef

There is an increasing need for Chefs in Australia. Jobs have increased over the past 5 years and are expected to grow from 100,800 in 2018 to 117,500 by 2023.

Prospective Chefs usually need an associate degree, advanced diploma, diploma, or at least 3 years of relevant experience. Full-time Chefs earn approximately $1,050 per week, and you can look forward to an increasing income as your experience grows (Job Outlook 2019).


Cooks


Fast Facts
  • $800  Weekly Pay 
  • 45,500 workers 
  • Strong Future Growth 
  • Medium skill 
  • 52.8% Full-Time
  • 37.1 hours : Average full-time 
  • 33 years : Average age 
A Certificate III including at least 2 years of on-the-job training, or a Certificate IV, or at least 3 years of relevant experience, is usually needed. Around half of workers have not completed any post school qualifications (that is, they have finished Year 10, 11 or 12). Sometimes experience or on-the-job training is needed in addition to a qualification.

Tasks
  • examining foodstuffs to ensure quality
  • regulating temperatures of ovens, grills and other cooking equipment
  • preparing and cooking food
  • seasoning food during cooking
  • portioning food, placing it on plates, and adding gravies, sauces and garnishes
  • storing food in temperature controlled facilities
  • preparing food to meet special dietary requirements
  • may plan menus and estimate food requirements
  • may train other kitchen staff and apprentices


Chefs


Fast Facts
  • $1,050 Weekly Pay 
  • 100,800 workers  
  • Very strong Future Growth 
  • High skill 
  • 79.5% Full-Time
  • 42.9 hours : Average full-time 
  • 34 years : Average age
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

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