Australia’s hospitality workforce is undergoing a significant shift, with back-of-house roles like chefs, cooks and kitchen hands growing rapidly, while front-of-house jobs such as wait staff lag behind — a change driven in part by digital ordering technologies.
Data released by KPMG shows that between 2014 and 2024, the number of chefs, cooks and kitchen hands increased by 75,300 — a 26.1% rise over the decade. The food preparation category is now ranked among the top 20 fastest-growing occupations nationally.
In contrast, customer service and waiting roles are growing at a much slower rate. According to KPMG urban economist Terry Rawnsley, the divergence is shaped by how restaurants adapt to customer preferences and operational efficiencies.
“These different growth rates reflect the greater use of QR codes and apps to order from tables and takeaway dining, reducing the need for wait staff relative to food preparation workers,” Rawnsley said.
The findings reflect a broader shift in hospitality workforce dynamics. Digital ordering, online reservations, and contactless payments — all accelerated by the pandemic — have permanently changed the role of front-of-house staff in many venues.
At the same time, kitchen labour remains in high demand, as businesses struggle to fill skilled back-of-house positions amid a tight labour market and increasing customer expectations.
The report also highlights the sector’s ongoing casualisation. More than 60% of workers in accommodation and food services are employed part-time—the highest share of any industry in the country, adding further complexity to recruitment, training, and retention.
