Can chefs also immigrate to New Zealand? Below, the Overseas Immigration Network will introduce to you the requirements for chefs in New Zealand’s skilled immigrants. Let’s take a look below. I hope it will be helpful to your New Zealand skilled immigration.

The chef occupation is recognized by the New Zealand Immigration Bureau. According to the skilled immigration statistics of the Immigration Bureau in recent years, the number of chef immigrants is the largest. Due to the high mobility of this occupation, there are a large number of job vacancies every year. The employment rate of chefs is also relatively high.

The following is a description of the job duties of a chef recognized by the Immigration Bureau:

Designing menus and calculating food and labor costs

Arranging staff rotations and managing small chefs and helpers

Discuss stocking and serving issues with managers, nutritionists or kitchen staff and waiters; purchase food, kitchen supplies and equipment

Demonstrate cooking skills and provide guidance during the cooking process Recommend; explain and enforce hygiene standards; refrigerate and store food, etc.; screen and train staff

Test ingredients to ensure quality

Ensure ovens and other cooking utensils are at the right temperature

Preparing, cooking and seasoning food

Chefs recognized by the Immigration Bureau are also divided into the following categories, according to the Australian and New Zealand Standard Classification of Occupations ANZSCO (Australian and New Zealand Standard Classification of Occupations). It is understood that the following chef positions from low to high are within the category for which skilled immigration applications can be submitted:

Chef de Cuisine, Executive Chef and Head Chef: These positions Is responsible for the overall management of the kitchen and usually has its own separate office.

Sous Chef: Sous Chef/First Chef: This position is the second-in-command besides the head chef and the direct assistant to the head chef. In addition to cooking, he also has to supervise other chefs. He takes over the functions of the head chef when he takes a break.

Demi Chef: The position of second chef is under the leadership of the head chef and under the supervision of the sous chef or first chef, responsible for cooking.

Chef de Partie: The third chef, also called "station chef" or "line cook", is responsible for a certain aspect of cooking preparation. In a large kitchen, the third chef sometimes has multiple assistants. But in most kitchens, there’s only one person in this department.

The three chefs can be divided into the following categories according to the type of cooking work:

Sauté Chef (saucier) - responsible for all stir-fry items and sauces, usually the highest in this department Position

Fish chef (Poissonier) – Responsible for preparing fish feasts and sauces.

Roast Chef (Rotisseur) – Responsible for preparing roasted and stewed meats and sauces.

Grill Chef (Grillardin) - Responsible for preparing all grilled food, this position sometimes overlaps with the Rotisseur.

Fry Chef (Friturier) – Responsible for preparing all fried items, this position can also overlap with Rotisseur.

Vegetable Chef (Entremetier) – Responsible for preparing hot appetizers and often soups, vegetables, dough and starches.

Pantry Chef (Garde) - Responsible for preparing cold foods, including salads, cold appetizers, pies and other prepared foods.

Butcher (Boucher) – Responsible for cutting meat, poultry, and sometimes fish.

Pastry Chef (Patissier) - Responsible for preparing foods such as baked bread and pastries.