How to Become A Chef

Steps to become a Chef

Step 1: Complete a Certificate III in Commercial Cookery (SIT30821)

Enrol in a Certificate III in Commercial Cookery (SIT30821) at a TAFE or registered training organisation (RTO). Most people complete this as a paid apprenticeship over 3 years. You learn food prep, kitchen hygiene, stock control, and cooking on the job and at TAFE. Full-time study options are also available and take around 12 to 18 months.

Step 2: Obtain a Food Safety Supervisor Certificate

Complete a Food Safety Supervisor Certificate from an accredited training provider. You need it before taking on any senior kitchen role. Federal food law (Standard 3.2.2A) requires it across most states and territories. The certificate covers safe food handling, temperature control, and hygiene practices. It takes one to two days and is available online or in person from approved providers.

Step 3: Build Experience as a Kitchen Hand or Commis Chef

Work in entry-level kitchen roles to build speed, confidence, and a broad skill base. Commis chef and kitchen hand roles give you the hands-on experience needed to perform well in a professional kitchen. Aim for experience across different cuisines or kitchen types over your first two to three years.

Step 4: Advance with a Certificate IV in Kitchen Management (SIT40521)

When you have two to three years of experience, do the Certificate IV in Kitchen Management (SIT40521). Complete this at a TAFE or RTO, part-time over 12 to 18 months. It covers kitchen planning, cost control, and team management. It is the key step toward a sous chef or head chef role.

Step 5: Join the Australian Culinary Federation (ACF)

Become a member of the Australian Culinary Federation (ACF) at any stage of your career. Membership connects you with events, competitions, and training opportunities. The ACF Young Chefs Club is open to chefs under 25, making it a great option early in your career. It builds your network and keeps you up to date with trends in Australian cooking.

Every day as a chef is a mix of planning, cooking, and leading a kitchen team. The morning starts with checking stock and planning the menu. During service, chefs cook, check every dish, and solve any problems that come up. They also teach junior staff, order supplies, and make sure the kitchen stays clean and safe. It is a busy, creative role where no two shifts are the same.

Being a chef is about much more than cooking. It is a role that blends creativity, leadership, and skill to deliver great food every day. Here is what chefs do in a typical kitchen.

• Planning menus: designing menus using seasonal ingredients and customer feedback.
• Estimating costs: checking food and labour costs to keep the kitchen running well.
• Ordering supplies: sourcing and ordering fresh ingredients and kitchen items.
• Monitoring quality: checking every dish at each stage of preparation and presentation.
• Solving prep issues: working with managers, dietitians, and staff to fix problems fast.
• Teaching techniques: showing junior chefs how to cook and follow food safety rules.
• Cooking food: preparing and presenting a wide range of dishes every service.
• Enforcing hygiene: making sure the kitchen meets all food safety requirements.
• Training staff: helping to hire and develop new team members.
• Preserving food: managing the safe storage and freezing of ingredients.

• Culinary technique and food preparation
• Menu planning and design
• Food and labour cost control
• Food safety and hygiene knowledge
• Kitchen leadership and team management
• Attention to detail
• Time management
• Ability to work under pressure
• Clear communication
• Adaptability and problem-solving
• Staff training and mentoring
• Knowledge of dietary needs and nutrition
• Physical stamina and dexterity