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A Sous Chef oversees the daily operations of a commercial kitchen. You’ll prepare menus and source ingredients and may have to liaise with a range of food suppliers. Sous Chefs ensure kitchens are running effectively and meals are prepared to a high standard. You’ll supervise kitchen staff, make sure food preparation areas are clean and hygienic and meals are prepared in an appropriate time.
Sous Chefs should be highly organised and able to handle the demands of a busy kitchen. You’ll need to be a good problem solver and able to manage several tasks at one time. Attention to detail is important and you’ll need to display good leadership skills. Sous Chefs should be good communicators and able to deal with staff from a range of backgrounds.
There are 6 courses available for people who want to become a Sous Chef. These are the top 5 most popular courses.
Possible job outcomes:
Become a qualified chef and gain additional leadership skills with the SIT40521 Certificate IV in Kitchen Management. This nationally recognised qualification will take you beyond your chef’s qualification by teaching you how to roster and manage the entire kitchen staff. The course delivers all the skills you need to work as a chef — cooking contemporary dishes, operating a fully functional kitchen, and implementing a food safety program. Choose specialist electives in cookery and catering, Asian cooking, patisserie, or food and beverage. Enquire now for the full list of specialisation units (and their availability), commercial chef career outcomes, and enrolment centres near you..
Average duration: 12 months.
The SIT31121 Certificate III in Asian Cookery equips cooks with advanced skills in preparing Asian cuisine and a solid understanding of kitchen operations. It enables individuals to work independently, using their judgement and following established plans, policies, and procedures. Cooks will learn to create a variety of Asian dishes while applying well-developed culinary techniques, working under limited supervision. .
The SIT60322 Advanced Diploma of Hospitality Management (Culinary) equips students with the skills and knowledge to excel as senior managers in various hospitality sectors. This qualification enables them to analyse, strategise, and implement decisions using a wide range of technical, creative, conceptual, and managerial skills. Graduates possess a robust knowledge base, adept at navigating complex challenges and driving organisational success, often assuming roles of significant accountability and overseeing group endeavours within the hospitality industry. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates. .
The SIT50422 Diploma of Hospitality Management equips students with the skills and knowledge to exceed the expectations of employers and guests. This qualification reflects the role of highly skilled senior operators who use a broad range of hospitality and managerial skills to coordinate operations. They operate independently, oversee others, and make various business decisions. This qualification leads to roles as departmental or small business managers in sectors like restaurants, hotels, motels, catering, clubs, pubs, cafés, and coffee shops, allowing for multiskilling and specialisation. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..
The SIT50422 Diploma of Hospitality Management (Commercial Cookery and Catering) prepares you for a career as a professional chef by combining cookery, hospitality, and managerial skills, providing a solid foundation in hospitality operations. You will gain the ability to lead operations and manage teams in the dynamic hospitality industry. Specialising in food, you will deliver high-quality service with a deep understanding of kitchen management and cookery skills. Enquire now for the full list of elective choices, entry requirements, and available enrolment dates..
In Australia, a full time Sous Chef generally earns $1,350 per week ($70,200 annual salary) before tax. This is a median figure for full-time employees and should be considered a guide only. As you gain more experience you can expect a potentially higher salary than people who are new to the industry.
This industry has seen strong growth in employment numbers over the last five years. There are currently 101,000 people working in this field in Australia and many of them specialise as a Sous Chef. Sous Chefs may find work across all regions of Australia.
Source: Australian Government Labour Market Insights
A Certificate IV in Commercial Cookery is an ideal qualification if you’re planning a career as a Sous Chef. This course will give you the skills to prepare contemporary dishes using the latest international techniques. You’ll learn to work with meat, poultry, seafood, vegetables, cakes, pastries, desserts and breads.
We’ll find nearby campuses and check if you’re eligible for funding in your state.
Here are some potential career pathways within cookery and catering. Click on an occupation to learn more about the role and the qualifications that can help you get started in this industry.
Cookery and Catering
Apprentice Chef
$865 weekly pay
Catering Assistant
Cooks Assistant
Food Service Assistant
Kitchen Attendant
Sandwich Hand
Breakfast Chef
$1,150 weekly pay
Catering Manager
$1,450 weekly pay
Chef
Commis Chef
Cook
Demi Chef
Food Safety Supervisor
$1,050 weekly pay
Food Service Supervisor
$1,250 weekly pay
Pastry Chef
Patissier
Pizza Chef
Chef de Partie
$1,350 weekly pay
Executive Chef
$1,730 weekly pay
Kitchen Manager
Sous Chef
Learn more about Sous Chef courses in your area.