在新西兰
2010年 Cookery L4 毕业
Sous chef （酒店）
因为我是L4 所以必须要有3 年以上工作经验（在任何地方工作 必须打税 这是证明你工作经验的重要证据）
4月2号 上交EOI （因为我英文不是特别好 申请前一年就开始问人如何填写 自己在网上找资料 咨询身边的人）
4月16号 收到ITA (大概两周时间)
Congratulations!
Immigration New Zealand would like to invite you to apply for residence to New Zealand under the Skilled Migrant Category. This is your Invitation to Apply (ITA).
We haveattached four documents that you need to print to be able to submit your application.
- ITA letter / Personalised Document Checklist
- Your personalised application form:Skilled Migrant – Application for Residence (INZ 1104)
- National Security Check Form (INZ 1209)
- Medical and X-Ray Certificate(INZ 1007 and INZ 1096)
Checklist如下；
按照上面的要求 我花了大概一个月时间准备资料 体检 无犯罪公证（在国内叫家人办理 后寄过来）
5月19号移民局正式收到我的资料（邮件通知我已经收到我的资料）
6月10号 接听了CO的电话 问了我两个问题就挂了 问我酒店的厨房在酒店里面吗？ 问我是不是签part time合约 没了
我是part time合约 有时候工作30个小时以上 有时候30个小时以下 但是一年内平均每周38个小时 我酒店会计提供给我的数据
必须提供有30个小时以上的工作证明 最好是full time合约
然后是CO的邮件（补交资料 还有回答问题）如下：
Before I can continue my assessment, I need to request some further information from you.
Please provide the following documents:
1) Your monthly IRD income details statements for the period from July 2011 to present. These can be obtained by logging into your profile on the IRD website (www.ird.govt.nz) and printing them out. Please ensure you click the plus ('+') sign next to your employer's name to reveal the monthly payment amounts.
2) Your payslips for the past 3 months.
3) Please note that you have not answered one question in the attached form about your personal resources. Please answer it, and put your signature and date against the changes made. You can e-mail this to me but the original should be posted to me as well.
4) Please provide a certified copy of your passport. It appears that we only have a plain copy of your passport on file.
5) Please provide an original or a certified copy of your current employment contract. It appears that we only have a plan copy of your actual contract.
ALSO, based on the Company Register, it appears that the company Copthorne Hotel and Resort Hokianga Limited ( listed in your employment agreement as your employer) has been struck off. Another company Copthorne Hotel and Resort Hokianga 2012 Limited has been registered. If the legal details of your employer have changed, your employment contract would need to be updated to reflect such changes.
6) Please provide original or a certified copy of your Academic Script.
Please clarify:
Can you please describe in detail and in simple terms what your day to day duties are? If there are tasks that you have to perform on a weekly or monthly basis, please mention these as well.
Please clarify how many hours per week do you work usually, and have been working on average since you started in your job.
Who do you report to?
Are there other staff report to you directly? How many? What are their roles in the company?
Who plans menus for the restaurant?
What involvement/ input, if any, do you have in menu planning? Please explain and provide examples.
Do you have any input in estimating food costs? If yes, please explain how you would do it and give examples.
Do you have any input in estimating labour costs? If yes, please provide more details/explain.
Do you have to order food supplies? If yes, please provide more details . Anyone else does it?
Are you involved in training of any other staff? If yes, please explain how you train them, in what areas, what it involves.
Do you have to participate in any meetings with senior staff? How often do you meet with them and what do you discuss?
Do you have any involvement in selection of new staff? If yes, please provide details.
Please explain how you explain and enforce hygiene regulations.
Please e-mail me this information by Tuesday, 17 June 2014 if possible. You can scan and email me everything, and any originals or certified copies can be posted to me at the same time.
If you have any questions about the residence process or want to update me with any changes in your circumstances, please feel free to email me at [email protected].
If you have general immigration queries, you should contact our National Contact Centre on 09 914 4100 or 0508 55 88 55.
6月16号 我补交了资料 回答了所以问题 回复了Email给CO
6月24号 网上批下来了（我当时收到 邮件一副郁闷表情 估计又有什么问题 打开一看 心情爽爆了 没想到就批了）
Our decision on your application
We are pleased to tell you that your application for a New Zealand resident visa has been approved in principle. We will grant your resident visa when you have met the requirements set out in the following paragraphs.
Passport
You need to send us the valid passport(s) or travel document(s) for applicant(s) included in this application, so that we can grant your first resident visa.Your passport(s) must have at least one blank visa page so that we can endorse your visa. This does not include ‘endorsement’ pages – we cannot endorse visas on these pages.
Migrant levy
You need to pay a migrant levy ofNZ$310.00 in total. If you wish to pay by credit card for the fees, please use the form attached.Please note that we do not accept cash.
然后护照跟钱交上去 两周后回来了.
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恭喜LZ!!!!! 順利上岸~!!
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也毕业四年了，不容易
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有工作经验的都快 因为满3年工作经验 kitchenhand职位好像就可以了· 所以对于你是否skill他们并不是特别的注重·
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朋友 问你几个问题可以吗？1：police certificate 那个无犯罪证明 是你的每个家庭成员的无犯罪证明都得有吗，这个不仅得有公证书和翻译 还得包含原件吗？就是从派出所开出的证明？2:其他的像出生证明 有公证书和翻译就可以吧？也需要原件吗？
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恭喜
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1.无犯罪证明 就 你自己的就可以. 有两份 两份都要翻译. 犯罪证明原件要回来city找专业翻译公司做翻译. 30刀.
其他公证 可以叫你家人 凭证你的身份证 和户口簿 到当地的公证处办理 他们会帮你做翻译 做成一本书一样.
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请你考虑 清楚再发表评论 Kitchenhand. 不可以申请 因为它没有skill. 所以job title 很重要.
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自己去查去 如果kitchenhand能申请 但我不确定level kitchenhand的职位可以不可以 但level5 一定可以
但需要三年工作经验
不知道就算了。反正你也有pr了
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恭喜“古惑仔”。。。。。。。。。。。。
不久前就见你发发牢骚，现在就批了，很快哦。
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古惑仔 要跟着世道变嘛. 不然怎么叫古惑仔呢！
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恭喜啊。。。。好快。。。
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谢谢你啊~~你是在洋人的酒店？熬到sous 不容易啊
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别客气 如果还有其他问题 尽管问 我很乐意帮忙.
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恭喜恭喜，我这两天也在自己准备EIO，看来你的介绍很受鼓励啊，想请问一下，EOI表格上面有一项是需要填写你如果描述来说明你的工作是skilled,这个怎么写呢？是不是写自己合同上面的job description 啊？谢谢
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还有，还想问一下，出生公证这些，还有体检，以前交过来，还需要重新交吗？
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嗯嗯 是的. 按照合同上面写的填写就好了.
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体检 有效期是36个月. 要看你过期了没 你到时候 如果EOI通过了 移民局会给你发邀请信 信上有要求你必须提供的资料 你就按照他们的要求去准备就好了 每个人的要求 会有一点点不一样.
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恭喜楼主啦，不过楼主那些问题是怎么回答的呢？关于costing的那个，还有做菜单的那个
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1 Can you please describe in detail and in simple terms what your day to day duties are? If there are tasks that you have to perform on a weekly or monthly basis, please mention these as well.
Answer:
Hygiene is important, so everyday i have to check the cleanliness of all equipment of the kitchen before cooking to ansure compliance with occupational health and safety regulation. i have to prepare all cooking materials, i have to check the quality of food materials and weighing ingredients to make sure they are in proper proportions.then before finishing my work, i have to clean up the kitchen with my team and make sure all cooking equipment are clean and tidy for next day.
At the weekly- i have to check the weekly schedules . and then make sure my team everyone know it, then tell them what need to prepare for next week. weekly planning rotas with Executive Chef.
2 Please clarify how many hours per week do you work usually, and have been working on average since you started in your job.
Answer:
Usually i work 35 hours/week. in the summer will be very busy(over 40 hours per week). quiet in the winter.
3 Who do you report to?
Answer:
Executive Chef
4 Are there other staff report to you directly? How many? What are their roles in the company?
Answer:
Yes. Three staff.
Two Chef de partie.
One Kitchen hand.
5 Who plans menus for the restaurant?
Answer:
Executive Chef and Manager .( i have to help provide some good idea)
6 What involvement/ input, if any, do you have in menu planning? Please explain and provide examples.
Answer:
yes i do. i have to planning Asia buffet menu. every month we have different buffet in the hotel. i have to planning Chinese buffet menu and other Asia country buffet menu. because it is my strong point. and i have to assist Executive Chef in planning season menu also.
7 Do you have any input in estimating food costs? If yes, please explain how you would do it and give examples.
Answer:
No i don't. because food costs belong to Executive Chef.
8 Do you have any input in estimating labour costs? If yes, please provide more details/explain.
Answer:
No i don't.because labour costs belong to Executive Chef or Manager.
9 Do you have to order food supplies? If yes, please provide more details . Anyone else does it?
Answer:
Yes i do. when Executive Chef not in the kitchen i am a second inchage, so i have to do the ordering from bidvest(wholesale food supplier)online.before i do the ordering i have to check the stock level of all materials of the kitchen, mark the purchases and order online . when ordered materials (including meat,vegetables,food,etc)are delivered to the kitchen, i have to check their qualities befor taking to storage.
sometime if me and Executive Chef all not in the kitchen, the food ordering will belong to the chef de partie.
10 Are you involved in training of any other staff? If yes, please explain how you train them, in what areas, what it involves.
Answer:
Yes i do. new kitchen staff training is part of my job. i have to tell everything about the kitchen to the new staff and make sure they all understand that the kitchen is how it works.( health and safety, food safety, kitchen hygiene), it they all need to understand, and then start training in cooking. the first started training Entree, and then Mains, and Dessert. i have to make sure everyone understand the seasonal menu also.
11 Do you have to participate in any meetings with senior staff? How often do you meet with them and what do you discuss?
Answer:
Yes i do. every week i will have meetings with Executive Chef, we will discuss weekly schedules about the kitchen, and every 6 month i will have meetings with Executive Chef and Manager. we will discuss about my job performance and my work ability.
12 Do you have any involvement in selection of new staff? If yes, please provide details.
Answer:
No i haven't . selection of new staff belong to Executive Chef or Manager.
13 Please explain how you explain and enforce hygiene regulations.
Answer:
Everyday hand washing and then check the cleanliness of all equipment of the kitchen.
Ensure compliance with occupational health and safety regulations.
Ensure the chill food being held at right temperatures, hot foods are cooled appropriately and potentially hazardous foods on display are at correct temperature and time.
Ensure right materials for right areas and different materials use different cutting boards.
Every night have to clean up the kitchen make sure all cooking equipment are clean and tidy.
If you have any questions or information need form me, please Email me.
Thankyou.
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恭喜你呀！很是羡慕，但也知道你也很不容易！很谢谢你提供的这些信息。我有个请求，可否发一份你的job description看一下吗？谢谢！
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Job description 是由你的公司或者雇主提供的 我的不方便提供提供给你 因为每个人都不一样.
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太给力了楼主
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恭喜 恭喜 移民之路以胜利告终了。我是37岁老男人，在学语言，也是打算学西厨的，唉，满心的担心啊！
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不客气 你可以参考一下.
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要5年时间左右 你可以考虑清楚.
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恭喜楼主啊。楼主我打算都2两年的L5，女的，但是选学校觉得蛮纠结的，您是过来人能不能给点意见，谢谢您了
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你好. 我是在northland的whangarei North Tec 读的L4. 奥克兰的我不太懂 学校应该都一样的吧. 最重要是看你的出勤率 不要逃课 乖乖学习 顺利毕业 就什么事都好办了.
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非常谢谢您的回复
如果选择西厨我一定努力学习，但因为我是女的，也从来没有接触过这个行业，虽然自己觉得自己能学下来，但想象毕竟是想象，没有接触过实际的环境，心里很没有底。这和我之前在国内从事的行业完全大相径庭，所以特别的纠结和迷茫
吃苦是必须的，如果学出来了，也努力工作，说实话是不是留下来也不算难
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也不算特别难 但是要花3-5年时间吧. 如果你英文水平比较好 毕业之后一定要找洋人公司.