Chefs
Overview
Snapshot
Summary
Chefs plan and organise the preparation and cooking of food in dining and catering establishments.
Specialisations: Chef de Partie, Commis Chef, Demi Chef, Second Chef, Sous Chef.
A certificate IV in commercial cookery is needed to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs often complete additional study, such as a diploma of hospitality management.
Tasks
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planning menus, estimating food and labour costs, and ordering food supplies
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monitoring quality of dishes at all stages of preparation and presentation
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discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
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demonstrating techniques and advising on cooking procedures
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preparing and cooking food
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explaining and enforcing hygiene regulations
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may select and train staff
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may freeze and preserve foods
Characteristics
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Vocational Education and Training (VET)
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Practical
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Creative
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Enterprising
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Medium
Outlook
JSA produces employment projections to show where likely future job opportunities may be. The latest data are for the five years from November 2021 to November 2026. Over this period, the number of workers:
- is expected to grow strongly
- is likely to reach 92,300 by 2026.
Source: Jobs and Skills Australia Employment Projections to 2026.
Notes: The number employed includes people who work in this occupation as their main job. People who work in more than one job are counted against the occupation they work the most hours in.
Employment projections figures are rounded to the nearest 100. Calculations based on these rounded figures may result in differences to the numbers that are displayed on this page. Employment projections data (including occupations) can be downloaded from the Employment Projections page.
Number of Workers
Year | Employment |
---|---|
2011 | 74,200 |
2012 | 74,100 |
2013 | 82,000 |
2014 | 85,600 |
2015 | 84,100 |
2016 | 83,000 |
2017 | 93,400 |
2018 | 97,900 |
2019 | 106,800 |
2020 | 91,300 |
2021 | 81,100 |
2026 | 92,300 |
Source: ABS Labour Force Survey, ABS seasonally adjusted data to November 2021 and Jobs and Skills Australia Employment Projections to 2026.
Earnings and hours
Working arrangements
-
Around 72% of people employed as Chefs work full-time hours, in all their jobs combined. This is 6 percentage points above the all jobs average (66%).
Full-time workers work an average of 46 hours per week in their main job. This is similar to the all jobs average (44 hours per week).
Median full-time earnings are $1,250 per week, this is much lower than the all jobs median ($1,593):
- 3 in 4 workers earn more than $1,137
- 1 in 4 earn more than $1,442
Median hourly earnings are $33, this is lower than the all jobs median ($41 per hour).
Sources: Full-time share and full-time hours: ABS, 2016 Census, customised report. Compared to the all jobs average. Full-time median earnings and median hourly earnings: ABS, Survey of Employee Earnings and Hours, May 2021. Compared to all jobs median.
Weekly Earnings (Before Tax)
Earnings | Chefs | All Jobs Average |
---|---|---|
Full-Time Earnings | 1,250 | 1,593 |
Total Earnings | 0 | 0 |
Source: Based on ABS Survey of Employee Earnings and Hours, May 2021, Customised Report. Median weekly total cash earnings for full-time non-managerial employees paid at the adult rate. Earnings are before tax and include amounts salary sacrificed. Earnings can vary greatly depending on the skills and experience of the worker and the demands of the role. These figures should be used as a guide only, not to determine a wage rate.
Industries
Main industries
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Most Chefs work in the Accommodation and food services industry. They are also employed in industries like:
Source: ABS Labour Force Survey, annual average 2021.
Regions
Employment across Australia
NSW
VIC
QLD
SA
WA
TAS
NT
ACT
Employment by State and Territory (% Share)
State | Chefs | All Jobs Average |
---|---|---|
NSW | 32.8 | 31.6 |
VIC | 26.8 | 25.6 |
QLD | 18.7 | 20.0 |
SA | 6.2 | 7.0 |
WA | 10.5 | 10.8 |
TAS | 2.0 | 2.0 |
NT | 1.0 | 1.0 |
ACT | 1.9 | 1.9 |
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Around 66% of Chefs live in capital cities, compared with the all jobs average of 62%.
The regions with the largest share of workers are:
Source: Based on ABS Census 2016, Customised Report. Share of workers across Australian states, territories and regions, in this job compared to the all jobs average.
Worker profile
Age and gender
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The median age of Chefs is 35 years. This is younger than the all jobs average of 40 years.
A large share of workers are aged 25 to 34 years.
Females make up 25% of the workforce. This is 23 percentage points below the all jobs average of 48%.
Source: Based on ABS Census 2016, Customised Report. Age profile and gender share compared to the all jobs average.
Age Profile (% Share)
Age Bracket | Chefs | All Jobs Average |
---|---|---|
15-19 | 1.5 | 5.0 |
20-24 | 10.4 | 9.3 |
25-34 | 37.4 | 22.9 |
35-44 | 25.1 | 22.0 |
45-54 | 16.3 | 21.6 |
55-59 | 5.3 | 9.0 |
60-64 | 2.9 | 6.0 |
65 and Over | 1.1 | 4.2 |
Median Age | 35 | 40 |
Source: Based on ABS Census 2016, Customised Report. Age profile of workers in this job compared to the all jobs average.
Employment Pathways
Education, training and experience
A certificate IV in commercial cookery is needed to work as a Chef. This course is often completed as part of an apprenticeship. Executive Chefs, Head Chefs and Sous Chefs often complete additional study, such as a diploma of hospitality management.
Visit
- My Skills to compare Vocational Education and Training (VET) courses, providers and student outcomes.
- AAPathways website to explore Tourism, Travel and Hospitality VET training pathways.
Highest Level of Education (% Share)
Type of Qualification | Chefs | All Jobs Average |
---|---|---|
Post Graduate/Graduate Diploma or Graduate Certificate | 1.9 | 10.1 |
Bachelor degree | 10.7 | 21.8 |
Advanced Diploma/Diploma | 17.1 | 11.6 |
Certificate III/IV | 46.9 | 21.1 |
Year 12 | 13.6 | 18.1 |
Year 11 | 2.0 | 4.8 |
Year 10 and below | 7.8 | 12.5 |
Source: ABS Census 2016, Customised Report. Highest qualification completed by workers in this job (in any field of study). Qualifications needed by new workers might be different from the qualifications of workers already in the job.
Skills and Knowledge
Employers look for Chefs who are reliable, hardworking and have strong people skills.
Skills
Skills can be improved through training or experience.
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57%
Coordination with othersBeing adaptable and coordinating work with other people.
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57%
MonitoringKeeping track of how well work is progressing so you can make changes or improvements.
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55%
SpeakingTalking to others.
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55%
Critical thinkingThinking about the pros and cons of different ways to solve a problem.
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54%
Management of personnel resourcesMotivating, developing, and directing people as they work, and choosing the best people for the job.
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54%
Social perceptivenessUnderstanding why people react the way they do.
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52%
Time managementManaging your own and other peoples' time to get work done.
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50%
Active learningBeing able to use what you have learnt to solve problems now and again in the future.
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50%
Active listeningListening to others, not interrupting, and asking good questions.
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50%
NegotiationBringing people together and trying to sort out their differences.
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50%
PersuasionTalking people into changing their minds or their behaviour.
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48%
Serving othersLooking for ways to help people.
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48%
Learning strategiesFiguring out the best way to teach or learn something new.
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46%
InstructingTeaching people how to do something.
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46%
Management of material resourcesProviding the right equipment, facilities, and materials needed to do work.
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45%
Management of financial resourcesFiguring out how money is needed to do something, and keeping track of the money that's being spent.
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43%
Judgment and decision makingFiguring out the pros and cons of different options and choosing the best one.
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43%
Complex problem solvingNoticing a problem and figuring out the best way to solve it.
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41%
MathematicsUsing maths to solve problems.
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39%
Quality control analysisDoing tests and checking products, services, or processes to make sure they are working properly.
Knowledge
These are important topics, subjects or knowledge areas.
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66%
Food productionPlanting, growing, and harvesting food (both plant and animal), including storage and handling.
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63%
Production and processingRaw materials, production processes, quality control, costs, and ways of making and distributing goods.
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62%
Education and trainingCurriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
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60%
Administration and managementBusiness principles involved in strategic planning, leadership, and coordinating people and resources.
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58%
Customer and personal serviceUnderstanding customer needs, providing good quality service, and measuring customer satisfaction.
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55%
MathematicsArithmetic, algebra, geometry, calculus, or statistics.
-
54%
Personnel and human resourcesRecruiting and training people, managing pay and other entitlements (like sick leave), and negotiating pay and conditions.
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48%
English languageEnglish language including the meaning and spelling of words, rules of composition, and grammar.
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47%
Public safety and securityUse of equipment, rules and ideas to protect people, data, property, and institutions.
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47%
Sales and marketingShowing, promoting, and selling including marketing strategy, product demonstration, sales techniques, and sales control systems.
-
45%
ChemistryChemical composition, structure, and properties. How chemicals are made, used, mixed, and can change.
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42%
Computers and electronicsCircuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
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42%
ClericalWord processing, managing files and records, stenography and transcription, designing forms, and other office work.
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41%
PsychologyHuman behaviour; differences in ability, personality, and interests; learning and motivation; research methods; assessing and treating disorders.
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38%
Technical designDesign techniques, tools, and principles used to make detailed technical plans, blueprints, drawings, and models.
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33%
Economics and accountingEconomics and accounting, the financial markets, banking and checking and reporting of financial data.
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32%
Communications and mediaMedia production, communication, and dissemination. Includes written, spoken, and visual media.
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31%
Foreign languageForeign (non-English) language including the meaning and spelling of words, rules of composition and grammar, and pronunciation.
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28%
Law and governmentHow our laws and courts work. Government rules and regulations, and the political system.
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26%
TransportationMoving people or goods by air, rail, sea, or road.
Abilities
Workers use these physical and mental abilities..
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57%
Oral comprehensionListen to and understand what people say.
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57%
Oral expressionCommunicate by speaking.
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54%
Deductive reasoningUse general rules to find answers or solve problems logically.
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54%
Problem spottingNotice when something is wrong or is likely to go wrong, even if you can't solve the problem.
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48%
Inductive reasoningUse lots of detailed information to come up with answers or make general rules.
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48%
OriginalityCome up with unusual or clever ideas, or creative ways to solve a problem.
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48%
Written comprehensionRead and understand written information.
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48%
Written expressionWrite in a way that people can understand.
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46%
Near visionSee details that are up-close (within a few feet).
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46%
Sorting or orderingOrder or arrange things in a pattern or sequence (e.g., numbers, letters, words, pictures, mathematical operations).
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46%
Speech recognitionIdentify and understand the speech of another person.
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45%
BrainstormingCome up with a number of ideas about a topic, even if the ideas aren't very good.
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45%
Speech claritySpeak clearly so others can understand you.
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45%
CategorisingCome up with different ways of grouping things.
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43%
Trunk strengthUse your abdominal and lower back muscles a number of times without 'giving out' or fatiguing.
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43%
Arm-hand steadinessKeep your hand or arm steady.
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43%
Manual dexterityQuickly move your hand to grasp, manipulate, or assemble objects.
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43%
MathematicsChoose the right maths method or formula to solve a problem.
-
43%
Working with numbersAdd, subtract, multiply, or divide.
-
41%
Colour discriminationNotice differences between colours, including shades of colour and brightness.
Activities
These are kinds of activities workers regularly do in this job.
-
74%
Planning and prioritising workDeciding on goals and putting together a detailed plan to get the work done.
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67%
Handling and moving objectsUsing hands and arms in handling, installing, positioning, moving and manipulating objects.
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67%
Building good relationshipsBuilding good working relationships and keeping them over time.
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67%
Coaching and developing othersWorking out the needs of others and coaching, mentoring, or helping them to improve.
-
65%
Thinking creativelyUsing your own ideas for developing, designing, or creating something new.
-
64%
Guiding and directing staffGuiding and directing staff, including setting and monitoring performance standards.
-
63%
Communicating within a teamGiving information to co-workers by telephone, in writing, or in person.
-
62%
Negotiating and resolving conflictsHandling complaints and disagreements, and negotiating with people.
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62%
Coordinating the work of a teamGetting members of a group to work together to finish a task.
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60%
Training and teaching othersUnderstanding the needs of others, developing training programs, and teaching or instructing.
-
60%
Managing payments and ordersMonitoring and controlling resources and the spending of money.
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59%
Scheduling work and activitiesWorking out the timing of events, programs, and activities, as well as the work of others.
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58%
Keeping your knowledge up-to-dateKeeping up-to-date with technology and new ideas.
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57%
Leading and encouraging a teamEncouraging and building trust, respect, and cooperation among team members.
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56%
Doing physically active workUse your arms, legs and whole body, such as climbing, lifting, balancing, walking, stooping, and handling objects.
-
54%
Making decisions and solving problemsUsing information to work out the best solution and solve problems.
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53%
Researching and investigatingLooking for, getting and understanding different kinds of information.
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49%
Monitoring people, processes and thingsChecking objects, actions, or events, and keeping an eye out for problems.
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48%
Assessing and evaluating thingsWorking out the value, importance, or quality of things, services or people.
-
45%
Estimating amounts, costs and resourcesWorking out sizes, distances, amounts, time, costs, resources, or materials needed for a task.
Interests and demands
Learn about the daily activities, and physical and social demands faced by workers. Explore the values and work styles that workers rate as most important.
Interests
Interests are the style or type of work we prefer to do. All interest areas are shown below.
-
100%
EnterprisingStarting up and carrying out projects. Leading people and making many decisions. Sometimes require risk taking and often deal with business.
-
81%
PracticalPractical, hands-on work. Often with plants and animals, or materials like wood, tools, and machinery.
-
67%
CreativeWorking with forms, designs and patterns. Often need self-expression and can be done without following rules.
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48%
HelpingWorking with people. Helping or providing service to others.
-
38%
AdministrativeFollowing set procedures and routines. Working with numbers and details more than with ideas, usually following rules.
-
19%
AnalyticalIdeas and thinking. Searching for facts and figuring out problems in your head.
Values
-
86%
IndependenceWork alone and make decisions. Workers are able to try out their own ideas, make decisions on their own, and work with little or no supervision.
-
76%
RecognitionAdvancement and the potential to lead. Workers are recognised for the work that they do, they may give directions and instructions to others, and they are looked up to in their company and their community.
-
71%
AchievementResults oriented. Workers are able to use their strongest abilities, giving them a feeling of accomplishment.
-
67%
RelationshipsServe and work with others. Workers usually get along well with each other, do things to help other people, and are rarely pressured to do things that go against their sense of right and wrong.
-
64%
Working conditionsJob security and good working conditions. There is usually a steady flow of interesting work, and the pay and conditions are generally good.
-
52%
SupportSupportive management that stands behind employees. Workers are treated fairly by their company, they are supported by management, and have supervisors who train them well.
Demands
-
98%
Face-to-face discussionsTalk with people face-to-face.
-
97%
TelephoneTalk on the telephone.
-
97%
Time pressureWork to strict deadlines.
-
96%
Spend time standingSpend time standing at work.
-
96%
Electronic mailUse electronic mail.
-
94%
Contact with peopleHave contact with people by telephone, face-to-face, or any other way.
-
93%
TeamworkWork with people in a group or team.
-
89%
Frequent decision makingFrequently make decisions that impact other people.
-
88%
Minor burns, cuts, bites, or stingsBe exposed to minor burns, cuts, bites, or stings.
-
88%
Lead or coordinate a teamLead others to do work activities.
-
87%
Health and safety of othersTake responsibility for the health and safety of others.
-
84%
Physically close to peopleWork physically close to other people.
-
84%
Using your hands to handle, control, or feelSpend time using your hands to handle, control, or feel objects, tools or controls.
-
83%
Making repetitive motionsSpend time making repetitive motions.
-
83%
Responsible for outcomesTake responsibility for the results of other people's work.
-
83%
Very hot or cold temperaturesWork in very hot or cold temperatures.
-
81%
CompetitionCompete with others, or be aware of competitive pressures.
-
81%
Loud or uncomfortable soundsBe exposed to noises and sounds that are distracting or uncomfortable.
-
80%
Freedom to make decisionsHave freedom to make decision on your own.
-
78%
Being exact or accurateBe very exact or highly accurate.
O*NET is a trademark of the U.S. Department of Labor, Employment and Training Administration.
The skills and importance ratings on this page are derived from the US Department of Labor O*NET Database Version 21.2, 35-1011.00 - Chefs and Head Cooks.
Links and downloads
Research and reports
The Skills Priority List provides a current labour market rating and a future demand rating for nearly 800 occupations nationally. Current labour market ratings are available for occupations at a state and territory level.
Downloads
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Occupation profiles data are available for download.
The Employment Projections are available for download.