Create delicious food in busy kitchens.
Whether you're working in a fine dining restaurant, catering establishments or a fast-food outlet, chefs and cooks are at the heart of the kitchen. Chefs and cooks are responsible for planning and cooking food, which includes menu creation, ingredient management, and ensuring food safety standards are met. It’s a job that takes perseverance with early starts, long hours and weekends often spent at work. If you enjoy cooking and have a talent for creativity and consistency, this could be the role for you. There are strong job prospects too, with good opportunities expected over the coming years.

TAFE SA offers courses relevant to this occupation including the Certificate III in Commercial Cookery and Certificate IV in Kitchen Management. Pathways include Certificate II in Cookery.

Still unsure? Then try a short course also offered through TAFE SA. Check the website for the full list of short courses.

SA Apprenticeships are available in this occupation for further information go to the Traineeship & Apprenticeship Services Website at http://www.skills.sa.gov.au/apprenticeships-traineeships or phone the Freecall number 1800 673 097.

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.

Chefs and cooks can take on a wide range of tasks or specialities depending upon their skills and where they work. They are often responsible for managing kitchens, purchasing foodstuffs, preparing and cooking food and presenting it. They are also responsible for keeping kitchens clean and hygienic. Chefs and cooks are supported by people working as kitchen hands and fast food cooks. Other duties include receiving and storing supplies, planning menus and training and supervising other staff.

Although qualified, Commis chefs are likely to be the least experienced chefs in the kitchen. Chef de partis control sections of the kitchen. Sous chefs are second in command. Executive chefs-also called chefs de cuisine, plan menus, oversee all staff and supervise the overall operation of the kitchen.

Concentrating on the task at hand is very important, as cooks and chefs work with sharp knives and around hot appliances. Cuts and burns are the most common occupational dangers. High standards of personal hygiene are a must, as a lack of attention to health and hygiene can spread disease and put clients at risk. Both chefs and cooks are required to do shift work, including weekends and public holidays, which can interfere with their social life. Cooking for a dinner banquet, where dessert may not be served until very late, then having to be back for the breakfast shift, can be tiring. And cooks and chefs spend a lot of time on their feet. On the other hand, its a very sociable occupation where you work in a team environment.

Chefs and cooks, particularly those working in larger establishments, often specialise in a particular cuisine or the preparation of a particular food. These range from Asian to African cuisines, to sauces (chef saucier) and to salads. And with confidence, creativity and experience, the possibilities are endless for creating new styles of cooking or combining different ingredients. There are four main levels of chefs - commis chefs, chef de partis, sous chefs and head (or executive) chefs that a person may progress through.