Chef Pūkenga Tao Kai

Chefs prepare and cook food in restaurants, hotels, catering businesses, resthomes, cafes and bars.

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.

Physical Requirements

Chefs need to have a good sense of taste and smell. They also need to have a reasonable level of strength, fitness and stamina as they often have to carry heavy items, such as bulk ingredients, and spend long hours on their feet.

Useful Experience

Useful experience for chefs includes:

  • work as a kitchen assistant or kitchenhand
  • staging (unpaid 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.

Personal Qualities

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.

Useful Experience

Useful experience for chefs includes:

  • work as a kitchen assistant or kitchenhand
  • staging (unpaid 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.

Subject Recommendations

There are no specific secondary education requirements for this job, but home economics (food and nutrition) and NCEA Level 1 numeracy and literacy credits are useful.

Chefs can earn around $34K-$65K per year per year.

Chances of getting a job as a Chef are good due to a shortage of people interested in this type of work.

They also 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/executive chefs are responsible for the whole kitchen, including staff management, budgets and menus.

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

Chef