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How to Become A Chef

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What is a Chef

A chef plans, prepares, and presents meals in restaurants, cafes, hotels, and catering businesses. It is one of the most hands-on careers in Australia, and no two days look the same.

Every day, chefs design menus, order fresh supplies, and check the quality of every dish. They work closely with kitchen teams, managers, and dietitians to keep standards high. Chefs are also in charge of food safety and hygiene in the kitchen.

As you grow in the role, you can train junior staff and take on more complex menus. From there, you can move into head chef or kitchen manager roles. The career offers real creative freedom alongside solid practical challenges.

Around 131,000 chefs are employed across Australia, with strong future demand forecast (Your Career, 2025). This career lets you turn a love of food into a rewarding long-term job.

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Career Outlook for Chef

The outlook for chefs in Australia is strong. Around 131,000 chefs are employed across the country, and the federal government rates future demand as strong (Your Career, 2025). Growth is driven by expansion in accommodation, food services, and health care.

Most chef roles are full-time, with 78% of the workforce in full-time positions. The median age of Australian chefs is 34, and women make up 26% of the workforce. These figures show a profession open to people at all stages of their careers.

Beyond restaurants, chefs are in demand in health care, aged care, and corporate catering. This creates career paths well beyond traditional hospitality. With steady demand and many ways to specialise, the chef career offers strong long-term prospects. It rewards those who keep investing in their skills.

On this Article

Introduction

Average Salaries

Resources

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.

What does a Chef do?

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.

Tasks

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.

Skills for Success

A great chef needs cooking skills, practical know-how, and the ability to work well with others. Menu planning, cost control, and stock management all matter, even early in your career. You will also need a solid grasp of food hygiene and safety rules.

Working well under pressure is a must in any busy kitchen. Good communication helps you work with managers, dietitians, and your team. As you grow, skills like training junior staff and adapting menus to new trends will help you stand out. Stay curious about food, and keep learning new techniques.

Skills & Attributes

  • 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

Average Salaries

Chefs in Australia earn an average of $1,330 per week, or about $69,160 per year (source: Your Career, 2025). Entry-level chefs start around $55,000 per year. Experienced senior chefs can earn $110,000 or more.

min $55 K

max $110 K

av $69 K

About the author

Laura Atkinson - Course Finder Groups
Laura Atkinson

Laura Atkinson is an Account Management and SEM specialist at Course Finder Group with six years' experience in the Australian education sector. She works day to day with universities, TAFEs and independent training providers, which gives her a close view of how courses map to real career outcomes. She writes practical guidance on career pathways, choosing the right qualification and what to expect when moving into a new field.