The Migration Advisory Committee in the UK added opportunities for overseas chefs, but only the following job in this occupation code:
Skilled chef where:
the offered pay is at least £29,570 per year after deductions for accommodation, meals etc.; and
the job requires five or more years relevant experience in a role of at least equivalent status to the one they are entering; and
the job is not in either fast food or standard fare outlet; and
The job is in one of the following roles:
executive chef - limited to one per establishment
head chef - limited to one per establishment
sous chef - limited to one for every four-kitchen staff per establishment
specialist chef - limited to one per speciality per establishment
As detailed in the SOC: " Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments. There are no formal academic requirements. Training is provided off- and on-the-job. NVQs/ SVQs, BTEC Certificates and Diplomas and foundation degrees are available. Apprenticeships leading to an NVQ/SVQ at Level 3 are also available. Private cookery schools also run courses."
If you are unsure about your qualification or experience you can request a consultation with our career expert by using the contact form on our website. Alternatively, you can send us an email at email@example.com.
A chef is a person whose main task is to organize and supervise the work of subordinate staff - i.e. other cooks and cook assistants. It is the chef who is responsible for the quality and quantity of dishes produced in the place where it works, e.g. a catering establishment or restaurant. The chef plans daily culinary production and sets its range. Its duties include preparing demand for raw materials, their proper storage and storage.
The boss supervises the technological processes in the kitchen, assesses the quality of raw materials, semi-finished and finished products. It conducts technical and technological instruction in the field of culinary methods and techniques. Independently makes dishes, especially those that require high culinary skills. An essential activity in the work of the chef is to develop new, own recipes for meals and to prepare the staff for their practical use.
planning and organizing the work of subordinate staff
assessment of the quality and quantity of raw materials, semi-finished products and ready meals.
introducing and preparing new dishes according to own recipes and recipes
production of a wide range of dishes requiring the high skill of culinary art
Most often, a cook with extensive experience and high professional skills becomes the chef. Gastronomy education plays a vital role in the chef's profession. However, it should be noted that even the completion of the elite Paul Bocuse Institute in Lyon does not guarantee to achieve heights in this field.
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