A Guide to Hiring Chefs & Cooks in Australia: Overcoming Staff Shortages
Finding it hard to hire quality, skilled chefs and cooks? You are not alone. The Australian hospitality industry has been experiencing a shortage of skilled and qualified chefs and cooks since 2015, with the gap widening significantly after the COVID-19 pandemic disrupted migration, training and retention.
The irony? While Australia’s hospitality sector has been growing steadily, businesses across the country especially small and mid size businesses are still struggling to fill essential roles like chefs, cooks, and bakers, creating a talent gap in the middle of rising demand.
This ongoing shortage has put immense pressure on hospitality business nationwide. Owners report difficulty finding staff for even the most essential kitchen roles, and many venues are being forced to reduce their hours, streamline menus, or in some cases close altogether because they cannot find or retain enough qualified workers. This shortage is not only affecting the day-to-day operations of restaurants and bakeries, but also the long-term growth of Australia’s globally admired food industry.
Why Is There a Chef Shortage in Australia?
There are many reasons behind the ongoing skills shortage in Australia’s hospitality sector. It is not the result of a single factor, but rather a convergence of structural, cultural, and policy-related factors. The pandemic had a huge impact, with border closures driving away international students and working holiday-makers who traditionally filled many kitchen roles. At the same time, fewer young Australians are entering apprenticeships, and those who do often drop out before completing their training. Add to that the tough reality of hospitality work: long hours, early mornings, physically demanding tasks, and modest pay and it’s clear why turnover is so high. The industry isn’t just facing a supply problem; it’s facing a retention gap where qualified staff are leaving faster than they can be replaced.
Effective Strategies for Hiring
The good news? There are strategies that can help.
First, competitive pay and benefits go a long way. Offering above-market salaries, paying overtime, or adding perks like staff meals and relocation support can set a business apart. Culture also matters! Chefs and cooks are more likely to stay when they feel valued. Building a positive workplace through teamwork, recognition, and flexible rostering can make the difference between a revolving door and a stable team.
Career development is another key ingredient. Apprenticeships, management training, and clear pathways from kitchen hand to head chef help workers see hospitality as a long-term career rather than a temporary job. For some venues, international recruitment remains essential, with visas like the Temporary Skill Shortage (TSS) visa offering a solution. Employers can also expand their reach by using hospitality-specific job boards, TAFE networks, chef associations, and social media to connect with potential hires.
This is where A Plus Agency can make a real difference. As specialists in hospitality staffing and recruitment, A Plus Agency helps businesses navigate these challenges by sourcing skilled chefs and cooks locally and internationally. They provide tailored recruitment solutions, support with visa and migration processes, and guidance on building strong, sustainable teams. By partnering with A Plus Agency, venues can save time, reduce turnover, and focus on what they do best delivering great food and memorable dining experiences.
But recruitment is only half the story, retention is where the real gains are made. Regular check-ins, structured onboarding, recognition programs, and opportunities for staff to be involved in decision-making (like contributing to menu design) all build loyalty. Even small efforts to improve work-life balance can have a big impact on staff satisfaction.
Australia’s hospitality industry has always thrived on passion and creativity. Now, it’s about combining that passion with practical steps that make kitchens sustainable workplaces. By paying fairly, fostering positive culture, investing in career growth, thinking strategically about recruitment, and leveraging support from agencies like A Plus Agency, businesses can overcome the chef shortage and build stronger, more resilient teams.
Want to share how your venue is tackling staff shortages? Get in touch, we’d love to hear your story and see how we can help!
