Culinary Careers: Exploring the Drivers of Chef and Cook Shortages

We're exploring critical shortages with the aim to deliver practical, evidence-based recommendations that support a sustainable, skilled and resilient pipeline of Chefs and Cooks.

Project Overview

Australia’s hospitality sector is experiencing strong growth, but Chefs and Cooks remain among the hardest roles to fill. Employers report ongoing pressure from high turnover, low apprenticeship participation and challenges attracting domestic workers into hospitality careers.

To better understand this issue and help shape practical, industry-led solutions, SaCSA is undertaking this project to explore the drivers of occupational shortages in these critical roles.

This project will:

Consolidate research and data

Bring together research, data and key historical, current and emerging trends affecting Chefs and Cooks to identify turning points and gaps

Identify gaps and opportunities

Analyse the main issues that have been affecting supply and retention — including low local enrolments, apprenticeship completion rates and alignment of training with industry needs

Examine the training landscape

Review apprenticeship pathways, assessment requirements and delivery challenges, with a focus on understanding how well current training meets industry needs

Review all initiatives

Compare and contrast mentorship and support programs across various jurisdictions to identify best practice and highlight opportunities for improved support for apprentices and early-career Chefs

Forecast future industry needs

Work with industry stakeholders to map future employment trends, including workforce structures and support for apprenticeship models

Project Team

Sevda Aamir

Project Lead

Chantelle Martin

Stakeholder Engagement Manager

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