With the advantages of low threshold, low cost, short academic system and easy employment, western food has become a good major for immigrants studying in New Zealand. It has always been the first choice for families and individuals who have a clear goal of studying in New Zealand in recent years and have poor family economic conditions. According to New Zealand Immigration Company's actual understanding of the immigration experience of Western chefs and students in New Zealand, they can be employed after studying for 1-2 years, and they can submit their immigration applications within 1-3 years after working. The salary level of chefs starts from NZ $30,000 to NZ $35,000 per year, and chefs can reach NZ $50,000 to NZ $70,000 per year. After successful immigration, you can do what you want to do, study the major you want to study, or return to China for development. There are many choices.

Chef is called chef in English and comes directly from French, which means chief and supervisor. The white top hat worn by modern chefs is Marie-Antoine,/kloc-a French chef in the 0/9th century.

Careme created it. White symbolizes the cleanliness of the kitchen. The higher the chef's level, the higher the hat.

The main duties of a chef include:

1 Design the menu and calculate the food and labor costs.

Arrange staff rotation, manage kitchen and kitchen helper.

Discuss stocking and serving with the manager, nutritionist or kitchen staff and waiters? Buy food, kitchen supplies and equipment

Demonstrate cooking skills and give suggestions during cooking? Explain and enforce hygiene standards? Refrigerate and store food or something? Screening and training of staff

As a qualified chef, you must also have the following personal qualities:

High personal hygiene standards; Love cooking; Can effectively arrange work; Good communication skills; Punctuality; Can work in shifts 24 hours if necessary; Able to work with high intensity and keep calm in difficult situations.

The American Chef Association (ACF) currently recognizes 13 chef level:

Executive Chef Personal Executive Chef

Pastry chef (executive pastry chef)

Cooking Manager (Cooking Manager)

Souchef

head chef

Chef/pastry chef (chef/pastry chef)

Private chef

Working pastry chef

Cooking educator (cooking educator) medium cooking (cooking educator)

Educator) junior chef

According to the Australian and New Zealand standard occupational classification table anzsco (Australian and New Zealand standard classification

Professional), we can know that the following chef positions belong to the category of submitting skilled migration applications from low to high: Commis, Chef de Partie, Demi.

Chef, Deputy Chef, Executive Chef or Chef. Let me introduce these positions to you in combination with some chefs' level of the American Chef Association.

Chef, executive chef and supervisor

Chef/Senior Chef/Chef positions are responsible for the overall management of the kitchen and usually have their own separate offices.

Assistant chef

The position of assistant chef/first chef is the second mate besides the chef. The chef's direct assistant supervises other chefs besides cooking. When the chef is resting, he will act as the chef.

Demi Chef's second chef is responsible for cooking under the leadership of the chef and under the supervision of the deputy chef or the first chef.

Chefs are also called "station chefs" or "line chefs".

Responsible for some aspect 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, often preparing soup, vegetables, dough and starch.

Garden-Responsible for preparing cold food, including salads, cold cuts, pies and other cooked food.

Boucher)- cuts meat, poultry and sometimes fish.

Pastry chef (p? Tissier)-responsible for preparing toast and snacks.

Commis intern chef is equivalent to the apprentice of chef Depie, who can be a graduate who has completed formal education in western food or a student majoring in western food.