Cookery (Level 5)

Never before in history has food been such a big deal. What was once merely fuel to power our bodies, is now a multi-billion-dollar industry. This global foodie frenzy means one thing – training in culinary arts is a very smart move. There’s a huge shortage of qualified chefs in New Zealand – in fact it’s on Immigration New Zealand’s long-term skill shortage list.

By 2025 visitor numbers to New Zealand will be close to 5 million, and thousands more chefs will be needed. They’ll be needed in restaurants and hotels, cafes, bars, and catering companies. They’ll be needed in fast food joints, hospitals, retirement homes, schools, and government buildings. For chefs with talent, passion, and a qualification, the options are vast.

What makes a great chef?

As well as having an aptitude for cooking and a flair for food presentation, successful chefs need a wide range of other skills. During meal service kitchens can be frantic, so the ability to stay calm under pressure, and work quickly is crucial. The hours are long and often include evenings and weekends, so flexibility and stamina are prerequisites. Sound knowledge of everything from food safety to nutrition is a must, and chefs need to be able to work well as a team.

There are several other professional skills and personal attributes that will help set chefs on the path to promotion, including:

• knowledge of budgeting and stock management
• ability to price and plan menus
• leadership skills and ability to train and supervise staff
• cross-cultural awareness
• efficient record keeping
• keeping ahead of the latest developments in nutrition, food technology and cooking techniques
• be reliable, adaptable and highly-organised
• be strong and fit
• excellent communication skills

Employment opportunities

This is a high-demand sector with lots of exciting job opportunities, so once qualified, the chances of getting a good job are excellent. Start off as a commis chef. You’ll earn between minimum wage and $18 an hour and work across all areas of the kitchen, preparing and cooking food and sometimes washing dishes and cleaning. Work your way up, and your salary and areas of responsibility will increase accordingly.

Chefs de partie usually earn $18 – $20 an hour and are in charge of one section of the kitchen. They train and supervise staff, plan menus and order food. Sous chefs are second-in-charge of the kitchen, and earn $18 – $25 an hour, while head chefs (or executive chefs) are responsible for the entire kitchen and could earn anything from $22 – $49 per hour.

While many chefs master their craft in restaurants, cafes and hotels, there are plenty of other workplaces that require the skills of a culinary arts professional, such as:

• bars and taverns
• cruise ships
• corporate catering firms
• hospital kitchens
• airport catering companies
• bakeries
• fast food outlets

Or branch out into other food related areas – start your own business, become a food product developer or an artisan food producer.

The tourism and hospitality sector is currently New Zealand’s second largest export earner. Overseas visitor numbers have doubled every decade since 1970, topping 3.7 million in the year ending January 2018. And that number looks set to keep rising. Tourism spending is forecast to grow to 15.3 billion in 2023, and visitor numbers will rise by 39%. Each one of those visitors will need tourism staff, hospitality professionals and chefs to cater to their needs.

Sources: Careers.govt.nz, Live and Work New Zealand