Chefs plan and organise the preparation and cooking of food.
Where chefs are employed
Chefs mainly work in restaurants and kitchens in a wide range of settings and industries. There are several specialisations:
- Chef de Cuisine - head or first chef
- Chef de Partie - may specialise as a larder cook, butcher, pastry cook, sauce cook, roast cook, relief cook, side-dish cook, breakfast cook, canteen cook or fish cook
- Commis Chef - is a cook who has just completed an apprenticeship or has an equivalent qualification
- Demi Chef de Partie - is the second-in-charge of a particular section of the kitchen
- Sous Chef/Second Chef - is the second-in-charge in the kitchen
Full-time chefs in South Australia generally earn between $800 and $999 per week.
In 2011 there were 2,535 people employed full-time as chefs in South Australia.
How to become one
To become a chef you usually have to complete an apprenticeship in hospitality commercial cookery. Entry requirements may vary but employers usually require year 10. Ask your career adviser about the possibility of starting this training in school.
For more information see apprenticeships.
See courses related to this occupation.
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Career information has been sourced from government publications, see data sources for more information.