Are you considering a career in the culinary industry but unsure whether to become a chef or a cook? While both professions involve preparing delicious meals, their roles, responsibilities, and career paths in Australia differ significantly, especially when comparing chef vs cook.
A professional cook is someone who prepares food by following recipes, working under supervision, and handling basic kitchen tasks. In contrast, a professional chef is a trained professional responsible for kitchen management, menu planning, and leading a team of cooks.
The Australian and New Zealand Standard Classification of Occupations (ANZSCO) defines these roles differently:
Criteria |
Cook |
Chef |
|
Training Required |
On-the-job training or Certificate III/IV in Cookery |
Certificate IV in Kitchen Management |
|
Responsibilities |
Food preparation, following recipes, assisting chefs |
Managing the kitchen, menu planning, staff supervision |
|
Work Environment |
Cafés, casual dining, catering, fast food |
Restaurants, hotels, fine dining, cruise ships |
|
Career Growth |
Limited without further training |
Progression to Head Chef, Executive Chef, or Restaurateur |
|
Salary (Average in Australia) |
$50,000 – $65,000 per year |
$65,000 – $90,000 per year |
|
Skilled Migration Eligibility |
Limited options |
Eligible under skilled occupation list (Subclass 482, 190, 491 visas) |
Cooks: Cooks mostly receive highly informal training, with many joining at the lowest level and learning while working. Those who want to formalize their skills often take up the Certificate III in Commercial Cookery, which covers basic culinary techniques, basic food safety, and hygiene practices. The certification helps the aspiring cooks develop some of the key competencies required to perform their jobs but is generally seen as less extensive compared to a chef's culinary education.
Chefs: As a rule, chefs receive more extended training. They study at a culinary school or a trade institute to get a Certificate IV in Kitchen Management. This training typically includes theoretical elements along with practical work in the kitchen. Most chefs then enter apprenticeship programs to actually start working under the guidance of experienced chefs to learn how to manage kitchens, create menus, and cook complex dishes.
Cooks: They primarily deal with work in the kitchen. Their jobs usually involve preparing and cooking the food; presentation of the food, that is, garnishing, by following approved recipes included. They may be supervised in most cases by chefs, who usually allow minimal latitude in regard to recipes and menus.
Chef: More responsible in the kitchen, they are supposed to Chefs oversee the general running of the kitchen through hands-on training and management of staff, maintenance of food standards, and understanding the kitchen hierarchy., and ensuring a smooth flow of work. They also do menu design, which encompasses great knowledge of flavor profiling, food trends, and ingredient sourcing. This is indeed a multidimensional job that requires one to exhibit very strong leadership and organizational skills.
Example: While a cook in a busy café may follow a set menu and stay with the menu, the creative chef in a fine-dining restaurant can get creative - new dishes created and seasonal adjustments of the menu based on what is available on hand.
Cooks: They mostly work in more casual, less formal settings, such as Local cafes, fast-food restaurants, or catering services often hire chefs and cooks.. The work is often routine, and career advancement is limited compared to that of a chef. Cooks may be promoted to line cook or senior cook positions but usually do not have the same level of advancement opportunities or specialized positions as chefs.
Chefs: These usually work in more formal kitchen environments, such as high-class restaurants, hotels, and resorts, where the standards of food are much higher. Chefs may follow various routes, such as pursuing a career as a chef. head chef, sous chef, executive chef, or even restaurant owner. Many chefs develop their careers Career growth can be further pursued by specializing in specific cuisines or styles of cooking, which can lead to consultancy, television work, and teaching, especially for those who want to become a pastry chef.
Cooks: They typically establish a foundation of general cooking skills and techniques, often limited to cooking methods such as frying, boiling, and baking. While cooks may master the preparation of particular dishes, their roles are essentially limited to the operational aspects of cooking, without the creative leadership expected of chefs.
Chefs: Acquire a broad and deep skillset beyond simple cooking techniques. They are trained in advanced culinary arts, such as pastry and various cooking techniques. flavor development, tasting, plating, and food pairing, and have skills in managing a kitchen staff, budgeting, and procurement.
Example: While the cook may cook spaghetti in a very traditional manner, following a classic recipe, the chef could create a sophisticated version by adding unique ingredients, sophisticated techniques, and artistic presentation to create a signature dish.
Cooks: Because cooks have a more basic level of job responsibilities and skills required, they tend to fall into the lesser ranges in salary. While pay can vary dramatically depending on location, it also tends to reflect entry-level job roles according to the type of establishment. Cook salary in Australia
Chefs: They are usually paid higher salaries, proportional to their expertise and leadership roles within an establishment. In addition, chefs may also be entitled to extra monetary compensations in the form of bonuses, profit-sharing, and tips, especially in high-class dining places. Their recognition often comes from their ability to create memorable dining experiences and run successful kitchen operations. Chef salary in Australia
Cooks: In most instances, cooks usually have limited immigration pathways unless their case meets the specified requirements, including being highly specialized in their art and where a workforce is high in demand. Mostly, one might find such opportunities in the regional areas which perhaps might lack that particular work force.
Chefs: Chefs appear in the Skilled Occupation List of Australia, making them qualified for a number of skilled migration visas. This pathway allows chefs to obtain residency based on their qualifications and experience. The demand for skilled chefs in the hospitality industry further supports this migration opportunity, making culinary professions attractive for international applicants seeking employment in Australia.
For more information, check: Skilled occupation list
|
Responsibility |
Cook |
Chef |
|
Food Preparation |
✅ |
✅ |
|
Following Recipes |
✅ |
✅ |
|
Menu Planning |
❌ |
✅ |
|
Managing Kitchen Staff |
❌ |
✅ |
|
Ordering Supplies |
❌ |
✅ |
|
Cost Control |
❌ |
✅ |
|
Food Safety Compliance |
✅ |
✅ |
|
Supervising Cooks |
❌ |
✅ |
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Answer: Not really. Most chefs start working as cooks and work their way up, though there are people who enter this profession through education and apprenticeship training without becoming a cook.
Answer: It would take 2-4 years of education, along with the time for the apprenticeship training to become a fully qualified chef.
Answer: Yes, chefs usually work much longer hours, including weekends, holidays, and late nights. While cooks may have more normal schedules in casual dining venues.