Like many young people, Michael Villani didn’t know what he wanted to do after high school.
He liked the idea of cooking and after a three-month trial working in a kitchen, he fell in love with the team environment and fast-paced nature of the work.
After completing his cookery apprenticeship, Michael moved to London. There, he worked a few months on, a few off and travelled as much as he could.
His adventures took him all around the UK and through Europe.
“It really was a vehicle for me to see the world,” Michael says. “If you want to work and earn and travel, cookery allows you to do that.”
Eventually Michael landed his dream job – working as a professional chef on the Formula One circuit with Jaguar.
“There were three of us chefs – one who looked after the team predominately and then two of us looked after the drivers and all the VIPs. They literally flew me around the world on the F1 circuit – it was the best thing ever.”
When Michael returned to Australia, he worked at as a chef at the MCG and at Arts Centre Melbourne.
However, after starting a family, he decided to transition into teaching, and that’s how he ended up as a culinary teacher at Chisholm.
Here, Michael offers a guide to becoming a chef.
Perks of being a professional chef
You can travel
As Michael’s story illustrates, a career in cookery can allow you to work anywhere in the world and fund your next travel adventure.
You can get creative
If you have a flair for flavour, cookery can be a really artistic trade, says Michael. “With experience, you can create your own menus and that’s part of the fun.”
You’re giving others joy
Michael says there’s something extremely rewarding about creating a beautiful dish for others to share and enjoy.
Kitchen hierarchy
The way each kitchen is set up varies from venue to venue, but generally the kitchen hierarchy looks like this:
- Executive chef (the leader of the kitchen who often has administrative and managerial tasks)
- Head chef/chef de cuisine (runs the kitchen)
- Sous chef (an experienced chef who is “second in command” below the head chef)
- Demi chef (an assistant chef mostly working on food preparation, but sometimes food presentation and cooking)
- Chef de partie (responsible for a section of the kitchen like the wok or grill)
- Commis chef (a junior member of the kitchen staff who helps senior chefs with food preparation and organisation)
- Kitchenhand (may help with food preparation or making sure everything is clean and tidy)
During an apprenticeship, you’ll likely start out as a kitchenhand then work your way up the ranks once you’re qualified.
Myths about cookery
Being a chef is easy
While it’s easy enough to follow a recipe, there’s more to being a chef.
“It’s the organisation for large numbers, co-ordinating and ensuring everything rolls smoothly that takes a lot of work and practice,” says Michael. “Cooking at home and being an industry chef are two very different things.”
The working conditions are bad
“There are still places that do split shifts and long hours, but the industry is getting better,” says Michael. “There are a lot of businesses that do flexible working arrangements.”
There are also plenty of jobs out there, which means plenty of opportunities to find the work that suits your lifestyle and preferences.
“If you want to do long hours, there are jobs for that; if you want to work casually, there’s opportunity for that as well,” says Michael. “It’s not all split shifts and 14-hour days.”
You’re run off your feet 24/7
Michael says it’s about finding the right team environment for you.
“Some people like that high-energy, challenging environment; others like things nice and relaxed,” he says. “They may find a café that’s a bit slower paced with simpler food. There’s an environment for everyone.”
What attributes do professional chefs need
To do well as a chef, you need to be:
- Reliable
- Committed
- Hard-working
- Passionate about food
- A good multitasker
- Organised.
How to become a chef in Australia (chef courses)
To be a fully qualified commercial cook or chef, you need to do a Certificate III in Commercial Cookery. This can be completed three days a week over 11 months.
A three-year Certificate III in Commercial Cookery apprenticeship is a great option for those looking to gain on-the-job experience while completing their studies. If you already have a solid work history and cooking experience, an apprenticeship may not be necessary.
From there, you can advance your skills and work towards a leadership role with the Certificate IV in Commercial Cookery course or apprenticeship.
Chef job and business opportunities
According to the Australian Government’s Labour Market Insights, employment in accommodation and food services is projected to grow 13.2% over the next five years.
Michael says there’s always been a skills shortage for chefs and cooks and the pandemic has intensified that.
“With COVID and international students not being here in the numbers they used to, there’s a huge shortage in all roles,” he says. “Qualified, non-qualified, the whole way up the chain there’s been so much movement and a lot of people have left the industry, so it’s left many holes.”
Opportunity-wise, cookery can open many doors.
“You don’t have to work in the pub around the corner doing split shifts 50 hours a week,” says Michael. “You can work on the world rally circuit, on tour with a celebrity, at a big event like Wimbledon. There are so many really cool events that require chefs and there are so many amazing work opportunities for good chefs all around the world.”
Tips of how to get started as a commercial cook
Once you’re qualified, the next step is to decide where you want to work and do some online digging.
Seek.com.au is a great place to browse chef roles. If you’d like to stay close to home, you could try approaching your local café or restaurant.
“Send your CV around to places and do lots of enquiring,” says Michael. “Employers are looking for people who are committed and willing to learn – that’s all.”
Professional chef salary
According to seek.com.au, the average annual salary for chef jobs in Australia ranges from $60,000 to $70,000 a year.
As a casual, the award rate will depend on your experience, grading and location.
Student success stories
Michael says one of the most rewarding aspects of teaching is seeing his students go on to do amazing things.
“I have some students who have opened their own successful restaurants and a lot have gone on to be head chefs of some really good restaurants,” he says. “I’m very passionate about the industry and about the teaching we do.”
Like to learn more?
Ready to study to become a professional chef? Check out our hospitality and cookery courses or get in touch to find out more.
