Overview

What’s involved

A head chef manages a team of chefs and kitchen staff to plan a menu and prepare entrees, meals, sauces and desserts in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine using meat, seafood, vegetables and a range of other ingredients. 

How do they spend their day?

An head chef works various shifts in a restaurant or hotel completing tasks such as:

  • Managing a team
  • Creating recipes
  • Menu planning
  • Ordering supplies
  • Food preparation
  • Cooking

Occupation Insights

Average salary
$70,000 - $100,000 per year
Skills you will use
People management
Prepare seafood
Food safety and quality
Dietary requirements
Food safety and hygiene
Manage budgets

SIT30821 Certificate III in Commercial Cookery

A head chef is a trade qualified and experienced chef that can manage a team and create a menu that suits the type of restaurant that they work in.

  • Managing budgets
  • Menu development
  • Sourcing fresh produce
  • Meal planning and presentation
  • Knife handling
  • Food preparation and cooking equipment
  • Various food preparation and cooking methods
  • Recipes, measuring ingredients
  • Australian food safety and quality regulations
  • Kitchen hygiene

     

  • Ability to motivate and manage a team
  • Reliable
  • Creative
  • Organised
  • Responsible