IMMIGRATION NEW ZEALAND: Industry Expert Knowledge Sharing
No. 01/2013 To: Operational Support
FOOD PREPARATION WORKERS- ANZSCO CODES 3513, 3514 AND 8511
Executive Summary
The report contains information on Chefs, Cooks and Fast Food Cooks including
recommendations.
Fast Food Cooks quickly prepare food for quick consumption by using a very limited
range of equipment and no particular cooking techniques. Menus hardly ever change.
Cooks typically prepare and cook simple dishes including seasoning pre-processed
food. They may use ovens, stoves, grills, microwaves, blenders and kitchen utensils
such as pans and pots. Menus do not change often.
Chefs cook fresh food from scratch based on recipes. They use a large variety of
equipment to apply their cooking techniques. Senior Chefs such as Sous and Head
Chefs focus more on the planning and organisation (management) of the kitchen and
the food to be offered and less on actual preparing and cooking food. Less senior chefs
such as Commis and Demi Chefs apply cooking techniques to particular foods prepared
in particular sections of the kitchen such as meat or pastry section. Menus change with
seasonal availability and for special functions/ events.
Any enquiries about this edition should be directed to 9(2)(a)
under Official Information Act 1982
Released
1
Purpose of the report:
The Industry Expert Team at Auckland Central Branch has highlighted occupations,
industries and companies which we require an insider’s details to make informed and
consistent decisions on Skilled Migrant Category applications.
This report contains information about Chefs, Cooks and Fast Food Cooks under
ANZSCO CODES 3513, 3514 AND 8511.
Note: This report is not prescriptive. The information obtained has been provided to aid
decision making.
Occupations and relevant ANZSCO Codes and the expertise/requirements for
these
Immigration officers need to assess the applicant’s overall responsibility and their
actual tasks against the ANZSCO Code description.
ANZSCO
85111-Fast
3514-Cook
351311-Chef
Code
food Cook
Expertise
short period of on- At least three years of Relevant level 4 qualification or
1982
required
the-job training
relevant experience and above, or At least three years of
and/ or formal a salary of $45K or relevant experience
qualification
more that may
Act
substitute for the formal
qualifications at level 4
or above
Overall
prepare a
prepare, season and plan and organise the preparation
responsi-
restricted range of cook food in dining and and cooking of food in dining and
bility
foods in fast food catering establishments. catering establishments.
establishments
Duties
may plan menus
plans m
Information enus
may estimate food estimates food and labour costs
requirements
- stock take and
orders food supplies
orders of fast food
ingredients
Official
- may arrange
delivery of
prepared food and
beverages under
operates cooking examines foodstuffs to monitors quality of dishes at all
equipment such as ensure quality
stages of preparation and
gril s, microwaves
presentation
and deep-fat
fryers
prepares
food - prepares and cooks prepares and cooks food
such as food
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hamburgers,
- seasons food during
pizzas, fish and cooking
chips
-
regulates
temperatures of ovens,
grills and other cooking
equipment
washes, cuts, portions food, places it demonstrates
techniques and
measures
and on plates, and adds advises on cooking procedures
mixes foods for gravies, sauces and
cooking
garnishes
takes and serves prepares food to meet discusses food preparation issues
food and beverage special dietary
with Managers, Dietitians and
orders, and
requirements
kitchen and waiting staff
receives payment
from customers
2
cleans
food
explains and enforces hygiene
preparation areas,
regulations
cooking surfaces
and utensils
may train other kitchen may select and train staff
staff and apprentices
stores
food in
may freeze and preserve foods
temperature controlled
facilities
Specialisa-
-
-
Head or Executive Chef (also Chef
tions
de Cuisine)
Sous or Second Chef
Chef de Partie
Demi Chef
Commis Chef
6(c)
1982
Act
1. Organisational Structure of the company/industry
Fast Food Cooks typically work at eateries and catering businesses that cater to
customers wishing to consume quickly prepared and consumed food such as at malls,
takeaway stands and fast food franchises. They may take orders behind a counter. Fast
food cooks typically have kitchen hands reporting to them. They report to business
owners and/or managers. Fast food establishments less commonly provide waiting
Information
services.
Cooks typically work in cafes and small food outlets who offer breakfast, brunch, lunch
and dinner menus including buffet where food is readily cooked ahead of any customer
arriving. Cooks typically work side by side with kitchen managers, junior and senior
Official
cooks. They usually have kitchen hands reporting to them. Junior cooks report to
senior cooks. All cooks typically report to the business/ franchise owner or manager.
The food outlet may have food service attendants. Rarely, cooks may help out waiters.
under
Chefs typically work in restaurants and fine dining cafes that offer a la carte menus.
Restaurants often ask guests to wait to be seated and reserve tables. Restaurants may
offer separate space for private and corporate functions with separate menus arranged
with the guests. The kitchen has typically a clearly defined hierarchy with kitchen
hands being lowest key staff reporting to any chef, Commis Chefs reporting to any chef
and Executive Chefs having all chefs reporting to them.
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Head and Sous Chefs may deal with VIP guest and customer complaints directly or in
conjunction with Restaurant Managers.
2. Food ordered and prepared
Fast Food cooks prepare food that is fast to prepare and fast to consume. Such food
includes deep fried and pre-made food, sandwiches, sushi.
Cooks 6(c)
cook a greater variety of foods than a fast food cook;
6(c)
They typically order meat, fish and seafood pre-cut. Desserts,
sauces and gravies are typically ordered pre-made, and they may season to taste.
Cooks order some fresh produce such as meats and vegetables; 6(c)
3
1982
Act
Information
Official
under
Released
6(c)
4. Remuneration/Market Rate
In addition to the above factors salaries and wages may indicate the level of expertise
required from the applicant in his position.
Indication of wages and salaries can be obtained from Career Services and the
Restaurant Association of New Zealand (see CRisM toolkit).
Note: Commis Chefs are typically paid a similar wage or salary as Cooks.
5. Sustainability
In addition to financial statements and GST returns, immigration officers may wish to
check on the establishment’s food grading. Food hygiene grades are issued by town
councils for almost all food premises providing food to the public. Food hygiene grades
range from A=very good to E=unacceptable. A business must close for trading when
rated E and may only reopen when given a higher food hygiene rating.
1982
(Source: http://www.aucklandcity.govt.nz/council/services/foodsearch/grading.asp;
http://www.stuff.co.nz/auckland/local-news/7161363/Aucklands-dirty-restaurants-
Act
revealed)
6(c)Information
Official
under
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6(c)
1982
Act
Information
Official
under
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