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Chef Immigration NZ Guide: Not on Green List, on the Amber List

Updated: 2026-08-09 · Data verified: 2026-08-09

Chef Immigration Guide for New Zealand

This is the guide where honesty matters most: Chef (ANZSCO 351311) is not on the Green List, and from 24 August 2026 it sits on the SMC’s new amber list: there is a road, but the tolls are higher than for most occupations. If you or your family come from a culinary background, read this before planning.

Three pieces of bad news, one at a time

① Not on the Green List. The 9 March 2026 Appendix 13 contains no hospitality occupations at all. No Straight to Residence, no Work to Residence for chefs.

② On the amber list. The SMC changes effective 24 August 2026 introduced red and amber risk lists (based on historic role inflation and immigration fraud indicators). Chef sits on amber alongside Baker, Pastrycook and Café/Restaurant Manager:

  • The new Skilled Work Experience pathway is available, but with tougher settings: pay ≥ 1.2x the median wage ($35 × 1.2 = $42/hour), at least 3 years of relevant NZ experience, plus a further 2 years of skilled NZ experience also at 1.2x;
  • The new Trades & Technician pathway is closed to amber occupations.

③ Market pay is far from the threshold. Third-party data (PayScale 2026, indicative only): Head Chefs average $29.02/hour (total pay $50k–80k); Sous Chefs average $24.31/hour. Even the 90th percentile for head chefs ($34.70) falls short of the $42 line: almost the entire market sits below the amber threshold, let alone the $52.50 income-points line.

So where is the road? The qualification combination

The most realistic combination for chef backgrounds doesn’t rely on cooking itself:

An overseas Bachelor’s degree or above (4 points) + 1.5 years of skilled NZ work experience (2 points) = 6 points (rules from 24 August 2026; previously 3 points + 3 years)

Key details:

  • The degree can be in any subject: it needs a NZQA International Qualification Assessment or a place on the exempt list, not a culinary major. A Master’s (5 points) cuts the NZ experience requirement to 1 year;
  • NZ experience must be in ANZSCO skill level 1–3 work: chef (skill level 2) counts in your own role;
  • Under the new rules, wage assessment uses the threshold in effect when you started accruing experience, with a 5-month grace period: arriving and starting work early locks in the lower bar.

Thinking of switching into management instead? Note that Café/Restaurant Manager is also amber and Retail Manager is red: check the lists before changing course.

The pragmatic five-step route

  1. Complete a Bachelor’s degree in China first (any subject; part-time/adult education degrees can work: confirm NZQA IQA comparability);
  2. Enter on an AEWV as a chef (accredited employer, market-rate pay);
  3. Your NZ skilled experience clock starts on day one: with the wage threshold locked at the settings of that moment;
  4. After 3 years (1 year with a Master’s), lodge the SMC 6-point application;
  5. If your pay reaches 1.2x and experience hits 5 years along the way, the Skilled Work Experience pathway (from 24 August 2026) is a backup.

Time budget: about 3–4 years if you already hold a Bachelor’s; add 2.5–4 years if you still need the degree.

4 common mistakes

  1. Assuming “skill shortage” means easy migration. Kitchens are chronically short-staffed, but the Green List and residence pathways follow policy positioning, not hiring difficulty. Chef is precisely the kind of occupation the new risk lists were built for.
  2. Assuming you can negotiate your way to 1.2x. The data says otherwise: $29/hour average against a $42 requirement. Betting on an off-market salary is riskier than taking the degree-plus-experience route.
  3. Assuming your own restaurant counts. It doesn’t. The final rules exclude self-employment; experience must be salaried and independently verifiable.
  4. Underestimating the value of locking the threshold early. The median wage rises almost every year, and the new settings assess you against the bar at the start of your experience. Arriving a year later may mean a higher bar.

Frequently asked questions

Is chef on the New Zealand Green List?
No. Under Appendix 13 (09/03/2026), Chef (ANZSCO 351311) appears on neither tier: nor do Baker (351111) or Pastrycook (351112). Hospitality has no Green List representation at all.
What does the amber list mean for chefs?
From 24 August 2026, chefs can use the new Skilled Work Experience pathway but with tougher settings: pay of at least 1.2x the SMC median wage (about $42/hour), at least 3 years of relevant NZ experience plus a further 2 years of skilled NZ work experience also paid at 1.2x. Amber occupations cannot use the new Trades & Technician pathway. Red list occupations (e.g. Retail Manager) are excluded from the new pathways entirely.
What is the most realistic residence pathway for a chef today?
The 6-point combination: an overseas Bachelor's degree or above (4 points) plus 1.5 years of skilled NZ work experience (2 points) = 6 points. The degree can be in any subject (NZQA IQA-assessed or on the exempt list) it does not need to be culinary. The income route (1.5x median = 3 points) is unrealistic for most chefs: head chefs average about $29/hour against a $52.50 threshold.
How do wage thresholds work if the median wage rises?
From 24 August 2026 you only need to meet the threshold in effect when you started accruing skilled work experience: later increases do not affect you. If you start work within 5 months of your work visa being granted, the threshold on the visa grant date applies. For chefs this is a significant benefit: locking in today's settings beats chasing a rising median.
Can self-employment (running my own restaurant) count as experience?
No. The final rules effective 24 August 2026 explicitly exclude self-employment from directly relevant work experience under both new pathways: independently verifiable employment evidence is required.

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