Chef
Also known as
Work environment
- Usually work long hours, including evenings and weekends and may be on call
- Usually work in café and restaurant kitchens
- May work in hot, smelly and noisy conditions
- Need to be organised and work well in a team and under pressure
Salary information
Typical tasks
- Prepare and cook food orders
- Plan and create menus
- Arrange food on plates
- Train kitchen staff
- Keep work areas clean
- Follow health and safety rules
- Order food and equipment
- Make sure kitchenware is clean
- Decide prices for menu items
- Keep records of supplies
Outlook
New Zealand’s hospitality and tourism sectors continue to rebuild and adapt, creating an ongoing need for skilled chefs, although hours and workloads can be demanding. Food trends are being shaped by sustainability, local ingredients, dietary needs, plant-based options and global cuisines. Technology is also changing kitchen systems, ordering and food delivery. Chefs who can combine strong practical skills with creativity and consistency are well placed for future opportunities.
What employers and industry want in graduates
- Strong cooking techniques and food preparation skills
- Good time management in busy kitchen situations
- Knowledge of food safety, hygiene and safe work practices
- Creativity and interest in flavours, ingredients and presentation
- Teamwork, communication and willingness to learn
- Stamina, reliability and ability to stay calm under pressure
AUT programmes
The above is a suggestion only and a starting point. You may need to meet other criteria or take additional steps to work in this career.
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This data is sourced from the Tertiary Education Commission through the Tahatū Career Navigator website (www.tahtu.govt.nz) and used under the CC BY 4.0 licence. Some of the information has been modified by AUT. TEC has not approved, endorsed or tested these modifications. TEC will not be held accountable for any errors within this data.