Explore careers

Useful experience for chefs includes:

• work as a kitchen assistant or kitchenhand
• staging (internships in chefs' kitchens to learn their techniques and cuisine)
• any work involving preparing food for others
• any hospitality industry experience
• catering experience
• bakery work.

Chefs may do some or all of the following:

• prepare and cook food according to customers' orders
• arrange food on plates
• design, plan and price menus
• train and supervise staff
• keep work areas clean and tidy, and adhere to health and safety standards
• order food supplies and cooking equipment
• supervise cleaning and dishwashing
• keep records of supplies.

Shortage of chefs fuels demand

Demand for chefs is high due to a shortage of skilled workers. The shortage is caused by:

• more restaurants, cafes and bars opening as New Zealanders spend more on eating out, and the number of tourists rises
• long hours and low pay leading to high staff turnover, and chefs leaving the industry
• chefs moving overseas, where they can earn more.

As a result, chef appears on Immigration New Zealand's long-term skill shortage list. This means the Government is actively encouraging skilled chefs from overseas to work in New Zealand.

According to the Census, 25,386 chefs worked in New Zealand in 2018.

Employers offer incentives to attract chefs

Some employers, especially in regional areas, are offering incentives to attract and retain skilled chefs. These incentives include:

• health insurance
• accommodation
• a vehicle.

Types of employers varied

Most chefs work for restaurants and hotels. They may also work at:

• cafes
• bars or taverns
• corporate catering firms
• restaurants
• cafeterias
• rest homes
• childcare centres.

Hospitality New Zealand

(04) 385 1369 - nsc@hospitalitynz.org.nz - www.hospitality.org.nz

Restaurant Association of New Zealand

0800 737 827 - info@restaurantnz.co.nz - www.restaurantnz.co.nz

ServiceIQ

0800 863 693 - intel@ServiceIQ.org.nz - www.serviceiq.org.nz

Chefs may progress through different levels:

• Commis chefs work in all areas of the kitchen. They prepare and cook food, and may also wash dishes and clean the kitchen area.
• Chefs de partie are in charge of one section of the kitchen such as fish or pastry. They train and supervise staff in their sections, and may plan menus, and buy food and equipment.
• Sous chefs are second-in-charge, and manage the kitchen in the absence of the head chef.
• Head and executive chefs are responsible for the whole kitchen, including staff management, budgets and menus.

• ServiceIQ website - information on careers in hospitality

Chefs may specialise in different cuisines such as French or Japanese.

Chefs need to be:

• reliable
• able to work well under pressure
• able to work well in a team
• willing to learn new cooking methods, recipes and menus
• organised, quick and efficient, while still being patient and careful
• creative and open-minded
• able to follow instructions
• good at planning
• good at communicating and managing people.