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kate

vetassessment skill assessment of chef or cook

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Posted (edited)

hi everyone

Is there anyone who recently pass the skill assessment as a chef or cook from vetassess.

i wann ask that I have 3 year full time experience as a cook. and i am little bit confuse about which i can apply for assessment as a cook or chef.

which one is better. and what the difference between cook and chef assessment 

 

bcz i wann use that assement for further permanent visa application

thankyu

 

Edited by kate

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38 minutes ago, kate said:

hi everyone

Is there anyone who recently pass the skill assessment as a chef or cook from vetassess.

i wann ask that I have 3 year full time experience as a cook. and i am little bit confuse about which i can apply for assessment as a cook or chef.

which one is better. and what the difference between cook and chef assessment 

 

bcz i wann use that assement for further permanent visa application

thankyu

 

Hi Kate,

I recently passed my assessment as a cook. 

Which one you go for will depend on your qualifications and levels of experience and responsibilities... chef definitely gives you better visa options, and the assessment is basically the same as cook but at a more advanced level with a few extra competencies like budgeting and costing menus and leadership.

From what I understand, to be a chef you need to have been supervising other cooks and to be a cook you need to have been working under supervision of a chef. I went for cook as I haven't really held a leadership role in the kitchen.

VETASSESS require four years experience so you may need to get another year depending on if you did a year's apprenticeship prior to your three years experience. This is what is says on their website for each job...

 

COOK...

We will review your training and employment evidence to ensure you have:

  • »  at least 4 years’ experience as a Commercial Cook

  • »  the range of skills and knowledge required by a

    Commercial Cook.

    Your 4 years’ experience may include time spent in workplace-based training.

    Your evidence must show you have worked in your occupation for at least 6 months within the last 3 years.

 

CHEF...

We will review your training and employment evidence to ensure you have:

  • »  at least 4 years’ experience as a Commercial Chef

  • »  the range of skills and knowledge required by a

    Commercial Chef.

    Your 4 years’ experience may include time spent in workplace-based training.

    Your evidence must show you have worked in your occupation for at least 6 months within the last 3 years.

 

Look up the fact sheets on the VETASSESS website. Everything is listed pretty clearly on there.

Hope this helps and good luck.

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20 hours ago, Nakney said:

Hi Kate,

I recently passed my assessment as a cook. 

Which one you go for will depend on your qualifications and levels of experience and responsibilities... chef definitely gives you better visa options, and the assessment is basically the same as cook but at a more advanced level with a few extra competencies like budgeting and costing menus and leadership.

From what I understand, to be a chef you need to have been supervising other cooks and to be a cook you need to have been working under supervision of a chef. I went for cook as I haven't really held a leadership role in the kitchen.

VETASSESS require four years experience so you may need to get another year depending on if you did a year's apprenticeship prior to your three years experience. This is what is says on their website for each job...

 

COOK...

We will review your training and employment evidence to ensure you have:

  • »  at least 4 years’ experience as a Commercial Cook

  • »  the range of skills and knowledge required by a

    Commercial Cook.

    Your 4 years’ experience may include time spent in workplace-based training.

    Your evidence must show you have worked in your occupation for at least 6 months within the last 3 years.

 

CHEF...

We will review your training and employment evidence to ensure you have:

  • »  at least 4 years’ experience as a Commercial Chef

  • »  the range of skills and knowledge required by a

    Commercial Chef.

    Your 4 years’ experience may include time spent in workplace-based training.

    Your evidence must show you have worked in your occupation for at least 6 months within the last 3 years.

 

Look up the fact sheets on the VETASSESS website. Everything is listed pretty clearly on there.

Hope this helps and good luck.

hi nakney

can yu please tell me

what type of question they ask in the techical interview and

what type of document they want 

and how i can prepare for the interview.

which topice they focus more .

hiw long is the techical interview 

and how the interview held like online or face to face

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Posted (edited)
5 hours ago, kate said:

hi nakney

can yu please tell me

what type of question they ask in the techical interview and

what type of document they want 

and how i can prepare for the interview.

which topice they focus more .

hiw long is the techical interview 

and how the interview held like online or face to face

Before my technical interview, I was stressing so much because I couldn't find much online about the actual interview so this is the whole process in as much detail as I can remember.... This is just my experience, but I hope it helps. Remember my skills assessment was for cook. The assessment for chef might be different, but I can't really say.

1. If you look on the fact sheet on the VETASSESS website, they list all of the units that you will need to know. If you copy the code for each unit (e.g. SITXFSA001) into Google, and click on the result from training.gov.au you can find a link for a detailed description of what you will need to know for each unit.

2. For the first part, you need to send proof of your employment and qualifications (if you have them). I got a national insurance record from HMRC which shows all my employers over the last ten years and how much money I earned in each job. I got references from each employer. I sent bank statements showing the first and last pay from each employer. I also sent a CV and made sure that the responsibilities listed in each job covered each unit from the VETASSESS website. If you have contracts of employment and payslips, then send them. Any pictures of you at work are good too. Basically send all the proof you can find that you worked where you say you worked and that you did the job of a cook/chef according to the units on VETASSESS.

3. It took about two months for the first part to come back as successful.

4. About a month later I was given a date for the technical interview, and the actual interview was about another month further down the line.

5. During this time I was given a link to an online questionnaire that just covered food hygiene and cleanliness. I had to complete 11 questions in 30 minutes and you have to give proper written answers, its not just multiple choice and ticking boxes. I was asked all of these questions again in the interview.

6. The technical interview lasted about two hours. You go up to a migration agency office in London and they sit you in a room on your own with a computer and an Australian assessor asks you the questions over Skype. The questions are also shown on the computer screen in a Powerpoint style presentation.

In the technical interview, the assessor will ask you questions covering each of the units so you need to make sure you know them all. There were a couple of bits that I haven't done much of like making cakes and bread. I bought an NVQ level 2 course book and did loads of revision on the things I wasn't sure about. 

The questions will relate to your previous jobs so they will ask you things like "give me some examples of starters from your menu". They will then pick a starter and ask you to explain how you prepare it. They don't just pick a random dish and ask you to explain how you make it because you might never have made it before.

They ask lots of questions on food hygiene, cross contamination, fridge temperatures, storage, checking deliveries etc. There was also a few questions on dietary requirements and substituting ingredients for gluten free etc.

I was nervous but the assessor was really friendly and kind. I got the impression that he wanted me to pass and with a couple of things I wasn't too confident on, he kind of led me to the right answer so he could tick the box for that unit. I did know the answer, my mind just went blank a couple of times due to nerves but he helped me relax and find the right answer.

If you know your job you won't have a problem, most of the questions are really simple. On cakes, all he asked me to do was name five different types of cake and that was it. The most detailed questions were about hygiene, health and safety, all types of kitchen equipment and asking you to explain how you made dishes on your menu - examples of starters, mains, fish, meat, veggie, stocks, soups and desserts, so it is all stuff you should know as you are making them at work anyway. They don't ask for measurements of recipes etc, its more about the methods that you use. I spent way to long memorising exact quantities of ingredients for cakes and bread etc.

At the end of the interview, they don't tell you the result, but the assessor called me "chef" and said "maybe we'll cross paths in Australia one day" so that was a bit of a clue.

7. The successful result came about two weeks later.

I'm using a MARA registered migration agent, and with the first part he was a great help in checking all my evidence so that I was sure it would be enough. If you can afford it, I would definitely recommend using one as it would have been much more stressful without his guidance. The guy I use doesn't post on this forum but there are some agents with good reputations who do, such as Richard Gregan who posted above.

The book that I used is called Professional Chef Level 2 (2nd edition) by Gary Hunter and Terry Tinton. It is expensive but it literally covers each unit of competency almost word for word so everything you need to know will be in there. It's good to make sure your knowledge is fresh on things you haven't done for a while.

That's pretty much all I can remember about the skills assessment. All I can say is, you can't send too much evidence so spend time making sure you submit as much as possible and spend as much time as you can thinking about everything you've done in your career and research everything you're not sure about. I could have passed the interview with much less preparation, but it's good to go in feeling as confident as you can.

Edited by Nakney

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On 12/07/2018 at 22:31, Nakney said:

Before my technical interview, I was stressing so much because I couldn't find much online about the actual interview so this is the whole process in as much detail as I can remember.... This is just my experience, but I hope it helps. Remember my skills assessment was for cook. The assessment for chef might be different, but I can't really say.

1. If you look on the fact sheet on the VETASSESS website, they list all of the units that you will need to know. If you copy the code for each unit (e.g. SITXFSA001) into Google, and click on the result from training.gov.au you can find a link for a detailed description of what you will need to know for each unit.

2. For the first part, you need to send proof of your employment and qualifications (if you have them). I got a national insurance record from HMRC which shows all my employers over the last ten years and how much money I earned in each job. I got references from each employer. I sent bank statements showing the first and last pay from each employer. I also sent a CV and made sure that the responsibilities listed in each job covered each unit from the VETASSESS website. If you have contracts of employment and payslips, then send them. Any pictures of you at work are good too. Basically send all the proof you can find that you worked where you say you worked and that you did the job of a cook/chef according to the units on VETASSESS.

3. It took about two months for the first part to come back as successful.

4. About a month later I was given a date for the technical interview, and the actual interview was about another month further down the line.

5. During this time I was given a link to an online questionnaire that just covered food hygiene and cleanliness. I had to complete 11 questions in 30 minutes and you have to give proper written answers, its not just multiple choice and ticking boxes. I was asked all of these questions again in the interview.

6. The technical interview lasted about two hours. You go up to a migration agency office in London and they sit you in a room on your own with a computer and an Australian assessor asks you the questions over Skype. The questions are also shown on the computer screen in a Powerpoint style presentation.

In the technical interview, the assessor will ask you questions covering each of the units so you need to make sure you know them all. There were a couple of bits that I haven't done much of like making cakes and bread. I bought an NVQ level 2 course book and did loads of revision on the things I wasn't sure about. 

The questions will relate to your previous jobs so they will ask you things like "give me some examples of starters from your menu". They will then pick a starter and ask you to explain how you prepare it. They don't just pick a random dish and ask you to explain how you make it because you might never have made it before.

They ask lots of questions on food hygiene, cross contamination, fridge temperatures, storage, checking deliveries etc. There was also a few questions on dietary requirements and substituting ingredients for gluten free etc.

I was nervous but the assessor was really friendly and kind. I got the impression that he wanted me to pass and with a couple of things I wasn't too confident on, he kind of led me to the right answer so he could tick the box for that unit. I did know the answer, my mind just went blank a couple of times due to nerves but he helped me relax and find the right answer.

If you know your job you won't have a problem, most of the questions are really simple. On cakes, all he asked me to do was name five different types of cake and that was it. The most detailed questions were about hygiene, health and safety, all types of kitchen equipment and asking you to explain how you made dishes on your menu - examples of starters, mains, fish, meat, veggie, stocks, soups and desserts, so it is all stuff you should know as you are making them at work anyway. They don't ask for measurements of recipes etc, its more about the methods that you use. I spent way to long memorising exact quantities of ingredients for cakes and bread etc.

At the end of the interview, they don't tell you the result, but the assessor called me "chef" and said "maybe we'll cross paths in Australia one day" so that was a bit of a clue.

7. The successful result came about two weeks later.

I'm using a MARA registered migration agent, and with the first part he was a great help in checking all my evidence so that I was sure it would be enough. If you can afford it, I would definitely recommend using one as it would have been much more stressful without his guidance. The guy I use doesn't post on this forum but there are some agents with good reputations who do, such as Richard Gregan who posted above.

The book that I used is called Professional Chef Level 2 (2nd edition) by Gary Hunter and Terry Tinton. It is expensive but it literally covers each unit of competency almost word for word so everything you need to know will be in there. It's good to make sure your knowledge is fresh on things you haven't done for a while.

That's pretty much all I can remember about the skills assessment. All I can say is, you can't send too much evidence so spend time making sure you submit as much as possible and spend as much time as you can thinking about everything you've done in your career and research everything you're not sure about. I could have passed the interview with much less preparation, but it's good to go in feeling as confident as you can.

Hey Nackney, Thanks for the information. I applied for stage one and its been 6 weeks so far and i haven't heard anything. How much time did they take in your case? and did they contacted you employer ? I am currently in Gold coast, worked as a chef in uk for around 6 years and have been working as a chef here in Australia for nearly 2 years now. For evidence i submitted reference letter from uk and australia, letter from hmrc for tax records, P45, few payslips , contract and couple of videos myself cooking at work. I am bit worried as vetassess told me that it takes around 3-5 weeks for stage 1 

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On 20/07/2018 at 14:56, garrychandi said:

Hey Nackney, Thanks for the information. I applied for stage one and its been 6 weeks so far and i haven't heard anything. How much time did they take in your case? and did they contacted you employer ? I am currently in Gold coast, worked as a chef in uk for around 6 years and have been working as a chef here in Australia for nearly 2 years now. For evidence i submitted reference letter from uk and australia, letter from hmrc for tax records, P45, few payslips , contract and couple of videos myself cooking at work. I am bit worried as vetassess told me that it takes around 3-5 weeks for stage 1 

In my case stage 1 assessment for CHEF took about 3 months.

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Hey bro, did you apply within Australia? and have you got your skill assessment results yet ? Thanks

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21 hours ago, Tejasvi Singh Chugh said:

In my case stage 1 assessment for CHEF took about 3 months.

Hey bro, did you apply within Australia? and have you got your skill assessment results yet ? Thanks

 

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9 minutes ago, Tejasvi Singh Chugh said:

No, I did it from India. 

I got a positive assessment on 2nd July 2018

Congratulations, its my 8th week!! Hopefully i will hear back soon.. which state are you applying for and how many points do you have ?

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17 minutes ago, garrychandi said:

Congratulations, its my 8th week!! Hopefully i will hear back soon.. which state are you applying for and how many points do you have ?

Thanks! All the best...

I have applied for 190 NSW with 60 + 5 State points. Keeping my fingers crossed

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6 minutes ago, Tejasvi Singh Chugh said:

Thanks! All the best...

I have applied for 190 NSW with 60 + 5 State points. Keeping my fingers crossed

Good luck bro, I am sure you will be fine. If you don't mind add me on FB. We can keep in contact as i will be applying for the same.

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1 minute ago, garrychandi said:

Good luck bro, I am sure you will be fine. If you don't mind add me on FB. We can keep in contact as i will be applying for the same.

check your inbox on this website

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On 11/07/2018 at 17:06, kate said:

hi everyone

Is there anyone who recently pass the skill assessment as a chef or cook from vetassess.

i wann ask that I have 3 year full time experience as a cook. and i am little bit confuse about which i can apply for assessment as a cook or chef.

which one is better. and what the difference between cook and chef assessment 

 

bcz i wann use that assement for further permanent visa application

thankyu

 

I have passes cook skill assessment in which we need only three years full time experience and question are very easy like

how u satrt job, have you trained someone,

What is ur poistion and realted from study.              

How u check ur delivery stock  

Best of luck

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If you have your skill assessed by cert III with 3 year FT post qualified experience . Will TRA or VET ask for 2 more years experience as on the job training? Thanka

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