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Role and key duties

Chefs plan and organise the preparation and cooking of food in a number of settings. In larger establishments, the chef de cuisine or head chef generally does more supervision than cooking.

Duties may include: planning menus and working out food and labour costs together with the head chef; planning staff rosters and supervising the activities of cooks and assistants; discussing food preparation issues with managers, dietitians and other staff members; ordering food, kitchen supplies and equipment; demonstrating techniques to cooks and advising them on cooking procedures; and preparing and cooking food.

Minimum qualification required

Completion of an Apprenticeship in Hospitality (Commercial Cookery).

Recommended qualification

Certificate IV in Hospitality (Commercial Cookery).

Job Family

Hospitality and tourism
A popular destination with overseas and interstate visitors, Victoria has a thriving tourist industry which contributes millions of dollars to the Victorian economy. Careers can include a range of roles in policy, hospitality, marketing and tour operations.

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