Immigration Points for Chef

Chefs represent an interesting and increasingly accessible occupation for immigration to both Canada and Australia, as both countries have recognized the hospitality industry's workforce needs in their immigration programs. In Canada, chefs fall under NOC 63200 (Cooks), classified as TEER 3, while head chefs and executive chefs may fall under NOC 62200 (Chefs), classified as TEER 2. Both classifications are eligible for the Federal Skilled Worker Program under Express Entry, though TEER 3 occupations have more limited eligibility compared to TEER 0, 1, and 2. The Federal Skilled Trades Program is available for chefs who hold trade certification or have a qualifying job offer. Category-based draws targeting trades occupations may include chefs in some rounds. Canada's hospitality sector has experienced significant labor shortages, particularly in restaurants, hotels, resorts, and institutional food services across the country. These shortages have been most pronounced in tourism-dependent regions like British Columbia, Alberta, Ontario, and the Atlantic provinces. Provincial Nominee Programs in several provinces have identified culinary occupations as priority areas for nomination, making PNPs an important pathway for chefs who may not reach the highest CRS scores through general draws alone. In Australia, chefs are listed on the Medium and Long-term Strategic Skills List (MLTSSL) under ANZSCO 351311, qualifying for subclass 189, 190, and 491 visas. TRA (Trades Recognition Australia) conducts skills assessments for chefs, evaluating both qualifications and practical cooking experience. Australia's hospitality industry is a major employer, and chef shortages have been particularly severe since 2022, with industry bodies consistently calling for increased immigration to address staffing gaps. Regional Australia has especially acute chef shortages, making the subclass 491 regional visa with its 15-point bonus an attractive pathway for culinary professionals. Both countries value formal culinary qualifications and substantial commercial kitchen experience. In Canada, Red Seal certification as a cook is highly regarded and can facilitate interprovincial mobility. In Australia, chefs typically need a Certificate III or IV in Commercial Cookery or equivalent, plus demonstrated experience. Salaries for chefs typically range from CAD 35,000 to 65,000 in Canada and AUD 50,000 to 75,000 in Australia for line cooks and sous chefs, with executive chefs and head chefs earning significantly more, particularly in fine dining and hotel environments.