Chef jobs in Australia

There are no open chef roles listed with CrossNation right now. New roles are added as employers brief us, so create a profile to be matched when one opens.

Kitchens in Australia generally follow the brigade structure. A commis chef is an entry-level role, preparing ingredients and learning each section. A chef de partie runs a station such as grill, sauce, pastry or larder and is responsible for its prep and service. A sous chef runs the kitchen when the head chef is off, manages rosters and stock, and trains junior staff. A head chef or executive chef designs menus, controls food costs, manages suppliers and leads the team. Hotels, resorts and clubs may also hire banquet and breakfast chefs for high-volume service. Titles do not always match responsibilities across venues, so look at the covers per service, the cuisine and whether the role includes ordering and costing. Expect split shifts, evenings, weekends and public holidays, especially in regional and resort locations, where staff accommodation is sometimes offered.

There is no national registration or licence for chefs. Employers usually look for a Certificate III in Commercial Cookery for cooks and a Certificate IV in Kitchen Management for chefs who supervise others, along with relevant kitchen experience. Food safety is regulated under the Food Standards Code, developed by Food Standards Australia New Zealand and enforced by state, territory and local agencies. Many food businesses must appoint a certified food safety supervisor and make sure food handlers are trained, so chefs are often asked to hold or obtain a food safety supervisor certificate. Allergen management is a core part of the job, and you should be confident recording allergens on menus and preventing cross-contact during service. If you trained overseas, bring evidence of your training and employment history, since employers and skills assessment bodies look closely at both.

Chefs and cooks working in hotels, motels, resorts, caterers and similar venues are usually covered by the Hospitality Industry (General) Award [MA000009]. The award has classification levels for cooks based on qualifications and duties, plus rules on split shifts, penalty rates, overtime, meal breaks and allowances such as those for tools and laundry. Stand-alone restaurants and cafés are often covered by a different award, the Restaurant Industry Award [MA000119], registered and licensed clubs by the Registered and Licensed Clubs Award, and large groups may have an enterprise agreement. Senior chefs offered an annual salary should check the contract explains which award entitlements the salary is meant to cover. Our chef and hospitality salary guide prints the award minimums by level with the clause, effective date and source. Those are minimums, and actual pay depends on the award, classification, hours and any annualised arrangement, so use the Fair Work Ombudsman's Pay Calculator to price a specific shift once you know the award and level that apply to you.

Registration: No licence required (food safety rules set by Food Standards Australia New Zealand). Chefs do not need registration. Many food businesses must have a certified food safety supervisor, and employers often ask chefs to hold that certificate.

Pay and conditions: usually the Hospitality Industry (General) Award [MA000009] or an enterprise agreement. Check current minimum rates with the Fair Work Pay Calculator.

Award rates: Chef and hospitality salary in Australia: what the award sets.

ANZSCO: 351311 Chef