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TRA-Chefs

Chefs requirements

Chefs and Cooks

Information for Chefs and Cooks regarding visas and immigration to Australia.

Obtaining a visa to reside permanently in Australia made easy.

On this page you will find all forms and information documents pertaining to Trades Persons. All documents are listed under "Downloads," top right corner of this page.

Overview: 

To be classified as a Chef for migration purposes it is a requirement that the applicant first establish a case as a Cook and then provide evidence of a further 3 years performing the duties of a Chef (supervisory). 

To be classified for migration purposes as a Chef it is a requirement that an applicant provide evidence satisfying TRA requirements in terms of trade training and employment as a Cook. This requirement is typically satisfied by evidence of: 

a minimum of 4 years in the form of a formal trade apprenticeship or equivalent traineeship (training and employment) as a Cook

or by demonstrating 6 years training and employment, working in the trade performing duties equivalent to that required of an Australian tradesperson working in that classification at trade level.  

Checklist used by TRA assessment Officer:

Criteria

Yes/No

Is formal training claimed?

 

Are claims verified by documents?

 

Does documentary evidence demonstrate adequate relevant training / work experience?

 

What is the length of relevant training/work experience verified by documents?

 

Where no formal apprenticeship was completed - does the applicant satisfies the 6 year period working as Cook, and 3 years as Chef there after?

 

Are breath and depth of skills equivalent to Australian standards?

 

Is technical knowledge equivalent to Australian standards?

 

Are Australian education or training standards satisfied?

 

What is the date the equivalent Australian Standards are deemed to have been achieved for migration to Australia?

 

Summary 

The entry requirement for this occupation is an AQF Diploma or higher qualification.

Chefs have first established a case as Cook (4 year apprenticeship) and at least 3 years relevant experience as Chef there after (a total of seven years).

Where a formal apprenticeship has not been entered into, a six year vocational training period is required with an additional 3 years experience as a Chef in a supervisory position (a total of nine years).

The applicant must have been in paid employment for at least 12 of the last 18 months before applying for migration.

Australian Standard Classification of Occupations (ASCO)

4513-11 Cook     (This is a 60 point occupation)

Prepares, seasons and cooks food in catering and dining establishments.

Skill Level:
The entry requirement for this occupation is an AQF Certificate III or higher qualification. A Cook has completed a formal four year apprenticeship. Where a formal apprenticeship contract has not been entered into a six year vocational training period must be evidenced.

Tasks Include:

  • examines food to ensure quality
  • regulates temperatures of ovens, grills and other cooking equipment
  • prepares and cooks food
  • seasons food during cooking
  • portions food, places it in dishes, adds gravies or sauces, and garnishes
  • stores food in temperature controlled facilities
  • may plan menus and estimate food requirements
  • may prepare food to meet special dietary requirements
  • may train other kitchen staff and apprentices

3322-11 Chef    (This is a 60 point occupation and on the list of occupations in demand)

Plans and organises the preparation and cooking of food in dining or catering establishments.

Skill Level:
The entry requirement for this occupation is an AQF Diploma or higher qualification. Chefs have first established a case as Cook (4 year apprenticeship) and at least 3 years relevant experience as Chef there after (a total of seven years).

Where a formal apprenticeship has not been entered into, a six year vocational training period is required with an additional 3 years experience as a Chef in a supervisory position (a total of nine years).

In all instances relevant experience is required in addition to the formal qualification.

Tasks Include:

  • plans menus and estimates food and labour costs in consultation with the Head Chef
  • implements staff rosters and supervises the activities of cooks and assistants
  • discusses food preparation issues with managers, dietitians and other staff members
  • requisitions food, kitchen supplies and equipment
  • demonstrates techniques to cooks and advises them on cooking procedures
  • prepares and cooks food
  • portions food, adds gravies, sauces and garnishes
  • explains and enforces hygiene regulations
  • may select and train staff
  • may freeze and preserve foods


Chef de Partie
Commis Chef
Demi Chef
Second Chef
Sous Chef

 

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