Chefs can be employed in a wide range of establishments such as hotels, motels, restaurants, clubs, cafés, staff restaurants, cafeterias, hospitals, flight catering centres, seagoing vessels and food processing factories. With enough experience and sufficient capital, they may become the owners of restaurants. The majority of chefs work in capital cities and in large country centres, particularly in areas where there are tourist resorts.
The growth in tourism has increased demand for highly skilled chefs, particularly in establishments of international standard. In large kitchens the progression is usually from commis chef, to chef de partie, to sous chef, to head chef, to executive chef or food manager. Movement between employers within the industry may be required in order to gain experience and promotion.
It is a very large occupation with very good employment opportunities.