天维网友古惑仔分享,onshore申请，西厨PR申请3个月获批经验
百伦转注：目前这个Level 4申请过程已经是不太可能获批了，但签证官的问题部分有参考价值。供网友参考。
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，然后寄过来)
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 alla.mankelow@mbie.govt.nz
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. 
附回CO问题的回答:
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.
(完结)
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