According to the statistics of skilled immigrants in recent years, the chef occupation recognized by New Zealand Immigration Bureau is the most advanced. Due to the high mobility of this profession, there are a large number of job vacancies every year, and the employment rate of chefs is also relatively high.
The following is a description of the chef's job responsibilities recognized by the Immigration Bureau:
Design the menu and calculate the cost of food and labor.
Arrange staff rotation, manage the kitchen and help the kitchen.
Discuss stocking and serving with the manager, nutritionist or kitchen staff and waiters; Buy food, kitchen supplies and equipment
Show cooking skills and give suggestions during the cooking process; Explain and strengthen the implementation of health standards; Refrigerate and store food, etc. Screening and training of staff
Test ingredients to ensure quality.
Ensure that the oven and other cooking utensils are at the right temperature.
Prepare, cook and season food.
Chefs recognized by the Immigration Bureau are also divided into the following categories. According to ANZSCO (Australian and New Zealand Standard Occupation Classification), we can know that the following chef positions from low to high belong to the categories that skilled immigrants can apply for:
Chef, Executive Chef and Chef/Senior Chef/Chef: These positions are responsible for the overall management of the kitchen and usually have their own separate offices.
Deputy Chef: Deputy Chef/First Chef: This position is the second-in-command besides the chef. It is the chef's direct assistant and supervises other chefs besides cooking. When the chef is resting, he will act as the chef.
Demi Chef: The position of the second chef is to be responsible for cooking under the leadership of the chef and under the supervision of the deputy chef or the first chef.
Chef de Partie: The third chef, also known as "standing chef" or "line chef", is responsible for some aspects of cooking preparation. In the big kitchen, the third chef sometimes has multiple assistants. But in most kitchens, there is only one person in this department.
According to the type of cooking work, the three kitchens can be divided into the following categories:
Saucier-responsible for all cooking projects and sauces, usually the highest position in this department.
Poisson ier-responsible for preparing fish banquets and sauces.
Rotisseur-responsible for preparing barbecue and stew and sauces.
Grill Ardin-Responsible for preparing all barbecue food, which sometimes overlaps with the barbecue shop.
Friturier-Responsible for preparing all fried items, and this position can also overlap with the barbecue shop.
Entremiter-Responsible for preparing hot appetizers and often preparing soup, vegetables, dough and starch.
Garden-Responsible for preparing cold food, including salads, cold cuts, pies and other cooked food.
Butcher-cuts meat, poultry and sometimes fish.
Patisser-responsible for preparing toast and snacks.