Certificate IV in Kitchen Management
Take charge of the kitchen like a culinary boss. Step up from cooking the dishes to running the show. Lead a team, design menus, manage budgets, and keep the kitchen running like a well-oiled machine.
Run the kitchen, lead the team, own the service
Ready to take charge of the kitchen like a culinary boss? Our Certificate IV in Kitchen Management (Restaurant) is the qualification that turns your passion for food into leadership skills. You'll go from prepping ingredients to running the whole show: ordering supplies, managing a team, and making sure every dish that leaves the kitchen is as flawless as your knife skills.
This course is perfect for aspiring head chefs, kitchen managers, or anyone who dreams of being the calm amidst the chaos of a busy restaurant. You'll learn how to handle everything from budgeting (yes, numbers matter!) to keeping your kitchen running like a well-oiled machine.
You'll complete 33 nationally recognised units covering advanced culinary techniques, kitchen leadership, menu planning, and operational management tailored for restaurant environments. Whether you're whipping up a five-star menu or juggling the daily madness of a commercial kitchen, we'll get you ready to do it with a smile.
The skills that take you from cook to leader
Cert IV is where chefs become managers. These are the leadership skills employers look for when promoting Sous Chef, Head Chef, and Kitchen Manager.
Lead & Manage People
Lead a commercial kitchen with confidence. Manage your brigade, motivate your team, maintain high standards, and step up when the pressure's on.
Design & Cost Menus
Build profitable menus from scratch. Identify your target market, price for margin, and evaluate what's working (and what's not).
Manage Budgets
Interpret budgets, allocate resources, monitor income and expenditure, and report on the deviations. The numbers side of running a kitchen.
Roster & Plan Staff
Develop rosters that meet industrial provisions, fit your wage budget, and actually keep the kitchen staffed when you need it most.
Food Safety Programs
Develop, implement and evaluate full food safety programs across the production process. HACCP from the manager's seat.
Plan Cooking Operations
Organise food supplies, supervise production, and run advanced cookery for any cuisine or service style. The strategic side of the line.
33 nationally recognised units
27 core units cover the foundations of advanced cookery, leadership, financial management, food safety, and kitchen operations. 6 electives round out the qualification with the specialised skills that suit the Restaurant stream.
Core Units (27 units)
Every student completes these 27 units. They cover advanced cookery techniques across all major sections, plus the leadership, financial, food safety and operational skills that take you from cook to kitchen manager.
Electives (6 units)
Six electives that complete the Restaurant stream. Specialised food preparation, stock purchasing, cheese service, social media standards, and cultural awareness in the kitchen.
How you'll study
Delivery, duration, entry requirements, assessment, and work placement at a glance.
Delivery Mode
Training is delivered through face-to-face learning, practical kitchen training, workplace-based learning and independent study.
Training Location
Training takes place at approved ABHT training venues and commercial hospitality workplaces.
Course Duration
Course duration varies depending on your training pathway, previous experience and individual progress.
Attendance
Students are expected to attend all scheduled training sessions and actively participate in practical learning activities.
Practical Training
You'll build your leadership and technical skills in a real commercial kitchen, completing practical tasks and workplace-based assessments under industry conditions.
Entry Requirements
There are no formal entry requirements. Students must complete a pre-enrolment LLN assessment and have the language, literacy, numeracy and digital skills to participate in training and assessment.
Assessment
Assessment includes written questions, practical tasks, observations, workplace evidence and practical demonstrations. RPL and Credit Transfer are available for eligible students.
Work Placement
Students enrolled as apprentices complete all practical training and assessment in their workplace with their employer. Students who are not employed may be required to complete a work placement in an approved commercial kitchen, with ABHT able to assist in arranging a suitable placement where required.
Where this qualification takes you
Graduates of this course will receive the nationally recognised SIT40521 - Certificate IV in Kitchen Management and be able to step into the leadership end of the kitchen. These are the roles employers consider you for once you've got this qualification on your CV.
Head Chef
The senior in charge: overseeing food preparation, menu development, and kitchen operations across the venue.
Executive Chef
The next step up. Graduates with extensive experience advance to oversee multiple kitchens or full hospitality groups.
Catering Manager
Plan and execute catering services for events, parties, weddings, and corporate functions of any scale.
Kitchen Manager
Menu planning, staff management, inventory control, and ensuring high food quality and safety standards every service.
Sous Chef
Second-in-command. Support the head chef, supervise the kitchen staff, and keep service running smoothly.
Restaurant Manager
Run the venue end-to-end. Manage service, lead the team, and oversee restaurant operations from open to close.
Take your career to the next level
Use your Certificate IV in Kitchen Management as a stepping stone into the next-level VET qualification.
Pick the path that suits how you actually live
Cert IV Kitchen Management has multiple funding pathways through the Queensland Government. Most students pay only a small fraction of the full course cost.
Career Start
Apprenticeship and traineeship pathway. Work in a commercial kitchen and study at the same time, with the Queensland Government covering most of the cost. Best for working chefs.
Career Boost
General training pathway with co-contribution fees charged per unit. Strict eligibility criteria apply, but if you qualify the savings are significant.
Fee for Service
For students who don't qualify for government funding, or simply prefer the simplest path. Pay-as-you-go with payment plans available via Ezidebit.
FREE training for under 25s and school students
Two pathways to study Cert IV Kitchen Management completely fee-free:
Payment structure for Fee for Service
Courses over $1,500 can be split into a $1,500 deposit at enrolment plus a payment plan via Ezidebit direct debit, making it easier to spread the cost.
Ezidebit terms, conditions, and fees apply. Full details provided during the enrolment process.
From form to first day: how it works
No mystery, no surprises. Here's exactly what happens after you register your interest.
Register your interest
Fill in our expression of interest form, or call (07) 3117 9722 if you'd rather chat.
Eligibility check
We'll check whether you're eligible for Career Start, Career Boost, or one of the fee-free pathways.
Enrolment call
We'll discuss your training plan, confirm course costs, and arrange your payment if needed.
Enrolment Induction
Attend an enrolment induction where we'll guide you through the enrolment process, answer your questions, and get you ready to start.
Let's get you started
Register your interest now and we'll be in touch within 1–2 business days.
Register Your Interest NowThe businesses we work with
The Surf Club Mooloolaba
Beach House
Aussie World
Beach Bar
Coolum Beach Bar
Cotton Tree Beach Bar
Meals on Wheels Queensland
Maroochydore Surf Life Saving Club
Kings Beach Bar
Maroochy RSL
The Dock at the Wharf
Sandstone Point Hotel
Psari Restaurant
Spicers Tamarind Retreat
See Restaurant
The Creek
Spicers Clovelly EstateCommon questions
If you're wondering about something else, just ring or message us. We answer real questions from real humans.
For most pathways, yes. Cert IV builds on the foundations of Cert III Commercial Cookery, so you'll either need that qualification already or significant on-the-job experience as a chef. If you're partway through an apprenticeship, that often counts. Give us a call and we'll talk through your situation.
Cert III makes you a qualified trade cook. Cert IV makes you a kitchen leader with the true title of Chef. The big difference is the management content: rostering, budgeting, leading staff, designing menus, and running food safety programs. If you want to step up to Sous Chef, Head Chef, or run your own kitchen one day, Cert IV is the qualification employers look for.
Most students complete in 24 to 36 months. The maximum delivery period is 3 years, which is common for apprentices working full-time in a kitchen. We work around your shifts, not against them.
It depends on which funding pathway you qualify for. Career Start (apprenticeship/traineeship) is $2,176 non-concessional, dropping to $1,523.20 with concession. Career Boost is just $33 non-concessional if you meet eligibility. Fee for Service is $13,200 self-funded with payment plans available. Under-25s and school students may qualify for completely FREE training. Get in touch and we'll work out which path fits you.
Yes, but you'll need to complete workplace assessments during the course, so you'll need access to a commercial kitchen at some point. We can help connect you with employer partners through our Career Connections network. Reach out and we'll talk you through it.
Cert IV is the qualification that gets you considered for Sous Chef, Head Chef, Kitchen Manager, Catering Manager, and (with experience) Executive Chef positions. It's also the bridge to the Diploma of Hospitality Management if you want to head into venue or operations leadership.
Ready to enrol?
Register your interest now and our team will get back to you within 1–2 business days. Or pick up the phone. We'd love to chat.