If you're already leading a section, managing prep, supervising kitchen hands, or helping keep service running smoothly, you've likely developed many key skills on the job. But completing a Certificate IV in Kitchen Management gives you more than just experience — it gives you Nationally Recognised Training that formalises your leadership and strengthens your management capabilities in the kitchen.

This qualification helps you refine your approach to supervising staff, coordinating service periods, managing inventory, designing menus, and ensuring compliance with food safety and hygiene standards. With structured trainer support, you’ll build confidence in leading a team and maintaining high kitchen performance.

Whether you’re looking to move into a head chef or sous chef role, improve kitchen efficiency, or deepen your operational knowledge, this apprenticeship gives you the tools and recognition to grow — all while you continue earning and learning in your current role.

Your employer plays a key role in supporting your apprenticeship journey. While your trainer delivers the formal training and assessment, your employer provides the day-to-day environment where you develop and refine your cookery and kitchen management skills.

Employers are not expected to act as trainers — instead, they partner with Complete Hospitality Training to ensure your learning stays practical, relevant, and aligned with kitchen operations.

Your employer’s involvement includes:

• Confirming your employment is suitable for the apprenticeship (including duties, hours, and kitchen setup).

• Allowing your trainer to conduct regular workplace visits that align with kitchen operations.

• Providing occasional feedback or third-party reports to support your assessment.

• Encouraging your participation in training activities and offering opportunities to practise and step into more advanced responsibilities.

This collaboration ensures you earn a Nationally Recognised Qualification while your employer benefits from a more capable and confident team member ready to take on leadership within the kitchen.

This apprenticeship allows you to gain a Nationally Recognised Qualification while continuing to work in your current kitchen role. All training takes place on the job — there’s no need for a separate placement, as your commercial kitchen becomes your learning environment.

Throughout the apprenticeship, you will:

• Keep earning while you study through paid, on-the-job training.

• Receive regular one-on-one support from a qualified trainer.

• Apply your learning directly to real kitchen tasks and responsibilities.

• Complete assessments in your own workplace, with tasks based on practical cookery and kitchen management scenarios.

• Build confidence and capability in line with industry expectations.

• Supervising kitchen operations and supporting smooth daily workflows.

• Leading food preparation and cooking across a range of menu items.

• Monitoring stock levels, ordering supplies, and managing inventory systems.

• Maintaining high standards of food safety, hygiene, and workplace health procedures.

• Training and mentoring junior kitchen staff or apprentices.

• Managing rosters, task delegation, and team coordination during busy service periods.

• Handling dietary requirements and special requests with professionalism.

• Communicating with front-of-house teams to ensure timely service and guest satisfaction.

• Overseeing cleaning schedules and ensuring compliance with workplace regulations.

• Preparing a wide variety of meals with precision, efficiency, and consistency.

• Leading and motivating kitchen teams through busy service periods.

• Communicating effectively with chefs, apprentices, and front-of-house staff.

• Managing time, multitasking, and delegating tasks confidently.

• Maintaining food safety, hygiene, and workplace health compliance.

• Adapting to new menus, cooking methods, and kitchen technologies.

• Taking initiative in stock control, ordering, and kitchen planning.

• Demonstrating professionalism, reliability, and leadership in the kitchen.

• Showing passion for quality ingredients, seasonal produce, and innovation in cooking.

• Lead and manage kitchen operations in a commercial environment.

• Plan, prepare, and present high-quality dishes across a variety of cuisines.

• Supervise food production and coordinate kitchen teams during service.

• Monitor compliance with food safety, hygiene, and WHS standards.

• Manage stock, control costs, and minimise waste in kitchen operations.

• Adapt menus to meet dietary needs and customer expectations.

• Train and mentor junior staff to build a strong kitchen team.

• Maintain a safe, efficient, and positive workplace culture in high-pressure settings.

Assessment is designed to reflect real commercial kitchen environments and support your growth on the job. You’ll be assessed through a variety of methods that connect directly to your workplace experience, including:

• Practical demonstrations and observations in your kitchen.

• Written tasks and short-answer questions.

• Supervisor or employer third-party reports.

• Kitchen-focused projects and case studies.

Your trainer will guide you throughout the process, ensuring each task is relevant and achievable within your role. This hands-on approach allows you to develop new skills, reinforce what you already know, and work toward your qualification with confidence.

At Complete Hospitality Training, you’ll be supported by experienced trainers who understand the fast-paced nature of commercial kitchens and the demands of working in a professional cooking environment. Your trainer will work with you one-on-one in your workplace, providing tailored support, regular check-ins, and guidance to help you build confidence and complete your assessments. Whether it’s explaining a task, demonstrating a skill, or offering feedback, they’ll ensure your learning stays relevant to your role in the kitchen. This personalised approach allows you to learn at your pace, ask questions when you need to, and strengthen your skills while continuing to work and earn.

Many apprentices complete the Certificate IV in Kitchen Management to build on their existing cookery skills and step into leadership roles within the kitchen. For some, this qualification is the perfect fit. But if you're looking to take your career even further, there are opportunities to continue your professional development.

After completing this course, you may wish to progress to higher-level qualifications such as the SIT50422 Diploma of Hospitality Management or the SIT60322 Advanced Diploma of Hospitality Management. These courses provide deeper insights into business operations, staff management, and strategic leadership — helping prepare you for senior roles like head chef, kitchen manager, or hospitality business owner.

While further study doesn’t guarantee a promotion or job outcome, it can broaden your career prospects and support your long-term growth in the hospitality industry.

Skills First is a Victorian Government scheme that helps people access subsidised vocational education and training. If you are eligible, the government will contribute to the cost of your course tuition fees. Eligibility Criteria Citizenship or Residency Status To be eligible, you must be one of the following:

• An Australian citizen; or

• A New Zealand citizen; or

• A Permanent Resident; or

• An Asylum Seeker – for which you are exempt from meeting the citizenship/permanent residence requirements if you meet one of a, b or c below:

a) You can provide a signed letter from one of the below agencies, referring you to government subsidised training:

• the Asylum Seeker Resource Centre (ASRC), or

• the Australian Red Cross Support for Trafficked People Program or

b) You hold a Bridging Visa and have lodged an application (or are the dependant of an applicant) for:

• a Humanitarian, Protection or Refugee visa, such as:

• Global Special Humanitarian (subclass 202)

• Humanitarian (Temporary) (subclass 449)

• Protection visa (subclass 866)

• Refugee visa 200 Refugee

• Refugee visa 201 In-country Special Humanitarian

• Refugee visa 203 Emergency Rescue

• Refugee visa 204 Woman at Risk

• Resolution of Status visa (subclass 851)

• Safe Haven Enterprise visa (subclass 790)

• Temporary Humanitarian Concern (subclass 786)

• Temporary Protection visa (subclass 785) under s.417 or s.48b of the Migration Act 1958 (Cth) which is yet to be determined or

c) You hold, or you are the dependant of someone who holds, a valid Humanitarian, Protection, or Refugee visa (refer applicable visa types listed above) Note: This list of visa types provided above is not exhaustive. Please contact the Department of Home Affairs if you're unsure about your visa type. For both b and c above:

• Your VEVO check must confirm unlimited study rights, and

• If your course includes placement, you must also have unlimited work rights.

Limits on Government-Funded Training

• 2 in a Year Rule: You can commence a maximum of 2 subsidised qualifications, and 2 subsidised skill sets per calendar year.

• 2 at a Time Rule: You can only study a maximum of 2 Skills First subsidised programs at once.

Complete Hospitality Training (CHT) is an RTO that focuses exclusively on the hospitality industry. With over 30 years of experience, CHT is dedicated to delivering high-quality, industry-relevant training that meets the needs of both students and employers across Victoria.

Renowned for its workplace-based training model, CHT provides flexible learning options through apprenticeships and traineeships allowing students to gain Nationally Recognised Qualifications while continuing to work in the industry. Their practical, hands-on approach ensures that learning is directly applicable to real-world hospitality environments.

Whether you're working in a café, bar, hotel, or restaurant, Complete Hospitality Training offers the support, resources, and expertise to help you step into leadership roles and build a long-term career in hospitality.