351311A 职业全职与兼职从业者税前周薪比较（Income Based On Employment Status Per Week - Before tax）
What’s it like to be a Chef?
Chefs plan and organise the preparation and cooking of food in a number of
Chefs may be required to work shifts, including weekends and public holidays,
sometimes on a 24-hour rotating roster. The work may be stressful, especially
at peak hours of the day.
The range of duties carried out by chefs will vary depending on where they
work. In larger establishments, the chef de cuisine or head chef generally
does more supervising than cooking. Senior chefs have to attend staff
meetings, where they discuss problems related to their areas, and receive or
issue instructions to other managerial staff. In small restaurants, the head
chef may prepare food, assisted by other cooks or apprentices. As well as
expert cooking knowledge, chefs involved in supervision need a general
knowledge of the skills and activities of all their workers. Chefs who have
management responsibilities may also perform duties such as complaints
resolution and maintenance of financial records.
How much can I expect to earn?
Full-time employed Chef earn an average of $973 per week. The [average annual
salary for this job is $50596 excluding super.]
- high level of personal cleanliness
- enjoy cooking
- able to organise efficient work schedules
- good interpersonal, communication and customer service skills
- able to work as a leader and as part of a team
- able to work under pressure and stay calm in difficult situations.
This job also involves:
Full use of hands/fingers
Use of precision or semi-precision tools or instruments or deft hand movements
are required for these occupations. Included are jobs where poor co-ordination
or incomplete use of hands or fingers may make tasks dangerous or difficult to
Good vision for detail
These jobs require you to be able to see clearly to examine items close-up. It
covers jobs where poor vision e.g. tunnel vision, could make the work place
unsafe or the job difficult to undertake, e.g. draftsperson working with
detailed drawings; checkout operator reading dockets; work requiring good
hand-eye co-ordination for working with precision or semi-precision tools.
Hot, cold or humid environment
These jobs are generally performed in an unusually hot, cold or humid
environment, so may be unsuitable for people who have diabetes or other
conditions aggravated by extremes of temperature or humidity.
Mainly indoor work
Workers performing these jobs would usually be expected to spend more than
three-quarters of their day indoors, in an office, factory or other enclosed
area protected from the weather.
Reading or writing
These jobs require moderate or better reading and writing skills. Workers may
be expected to prepare, understand or act on written materials, such as
letters or reports. People may wish to avoid these jobs if their reading or
writing English skills are limited to a small range of words or phrases and
symbols. Jobs remaining may still require very basic reading or writing
Standing for long periods
The main duties and tasks involved in these jobs are usually performed
standing up for periods of at least two hours at a stretch.
This occupation offers jobs at the following skill levels:
Para Professional Jobs
Jobs in this group usually require completion of secondary education and/or
completion of some further study of a vocational nature, such as a Diploma or
an Advanced Diploma.
At school, you can study these subject(s) to get a good foundation for this
School subjects that include some aspect of HOME ECONOMICS provide a useful
background to these jobs. In some cases a home economics-related subject is a
pre-requisite for entry to courses that provide the training for the job.
Duties and tasks of a Chef
Chefs may perform the following tasks:
- plan menus and determine food and labour costs
- recruit and train staff
- plan staff rosters and supervise the activities of cooks and assistants
- discuss food preparation issues with managers, dietitians and other staff members
- order food, kitchen supplies and equipment
- demonstrate techniques to cooks and advise on cooking procedures
- prepare and cook food
- explain and enforce hygiene regulations
- freeze and preserve foods.
Sous Chef/Second Chef
A sous chef/second chef is the second-in-charge in the kitchen.
A commis chef is a cook who has just completed an apprenticeship or has an
Demi Chef de Partie
A demi chef de partie is the second-in-charge of a particular section of the
Chef de Partie
A chef de partie may specialise as a larder cook, butcher, pastry cook, sauce
cook, roast cook, relief cook, side-dish cook, breakfast cook, canteen cook or
Chef de Cuisine
A chef de cuisine is the head or first chef.