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Thread: Evidence required for being a Chef not Cook?

  1. #1
    Join Date
    Aug 2016
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    Default Evidence required for being a Chef not Cook?

    Hi
    I just wna know what sort of evidences can be provided to INZ to prove that applicant is chef and not a cook in kitchen?
    Anyone had such a experience that INZ asked for any such evidence?
    As per anzsco,
    Chef plans organise and monitors the prep and cookin
    Labour cost
    Stock take and stock mgmnt
    Menu planning
    Ordering
    Any help or replies will be appreciated
    Cheers

  2. #2
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    Aug 2016
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    New Zealand
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    Default

    Any comments plzz....

  3. #3
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    Default

    Quote Originally Posted by pinchu143 View Post
    Hi
    I just wna know what sort of evidences can be provided to INZ to prove that applicant is chef and not a cook in kitchen?
    Anyone had such a experience that INZ asked for any such evidence?
    As per anzsco,
    Chef plans organise and monitors the prep and cookin
    Labour cost
    Stock take and stock mgmnt
    Menu planning
    Ordering
    Any help or replies will be appreciated
    Cheers
    as per my response to your other thread, IPT have previously said this"

    "What distinguishes a chef from a cook under
    ANZSCO, however, is some effective responsibility for planning menus, estimating
    food and labour costs, and ordering food supplies. A chef also monitors quality of
    dishes at all stages of preparation and presentation and discusses food
    preparation issues with managers, dieticians and others. These are not the core
    tasks of a cook. Therefore, unless and until the evidence establishes a sufficient
    degree of involvement in the tasks of a chef, the role performed by an applicant
    cannot fall within any of the specialisations expressly recognised in the ANZSCO
    description of a Chef, even if he or she is regarded as a commis chef within the
    particular kitchen in question."

  4. #4
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    Aug 2016
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    New Zealand
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    Default

    Thanks a lot chrismwn.....
    But thats wat going in my mind....that what type of evidence can be provided....
    Orders are done on phone....
    Labour cost is done by accounts and finance dept...
    Planning and monitoring is done either practically or discussing with other staff...
    So if u can help with the example docs to provide to inz to make case stronger.. cheers

  5. #5
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    Mar 2016
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    Auckland
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    Hey @pinchi143 have got any kind of evidence ?because i am also struggling with same please let me know. I would be very thankful.

  6. #6
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    Nothing at all chax....
    Still struggling to find out what can be provided?

  7. #7
    Join Date
    Feb 2008
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    Get letters from the people that you deal with by word of mouth - that's the only evidence I can think of if nothing is put on paper.

  8. #8
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    Mar 2016
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    Auckland
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    Default

    Thanks Jandm

  9. #9
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    Nov 2015
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    New Zealand
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    Default

    Try to emphasize all the duties again. But good way is gathering more reference from the workplace.
    What I did eg. Monitoring and discussing issues - ref from restaurant manager, waitstaff, chefs and kitchen hand that how i communicate with them each side.
    Ordering - better to get ref from distrubutions

    I think your letter and your boss (hr manager or heac chef who is caring and watching person )'s letter is the most important.

  10. #10
    Join Date
    Aug 2016
    Location
    New Zealand
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    Default

    Allrite thanks mate....
    And congrats for ur approval...

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