Cook via the JRP: file prep, gap training and work placement

Cook and the JRP: what to know from the start

Cook (ANZSCO 351411Verified 11/06/2026 · Source: Australian Bureau of Statistics (ABS)) is one of the trade occupations that TRA assesses through the Job Ready Program (JRP). Unlike Chef (351311Verified 11/06/2026 · Source: Australian Bureau of Statistics (ABS) — a higher-level kitchen role), Cook is a mid-level, hands-on kitchen position — and this is the code most overseas kitchen workers will use when migrating.

The JRP requires you to work in a supervised environment in Australia — it cannot be completed from overseas. This means you need a visa that allows you to work before you start the JRP.

See the migration-pathway overview in the companion article on Cook migration to Australia.

The four JRP stages for Cook

Stage 1 — Registration and initial file

You register for the JRP and lodge your first documents. TRA assesses your experience and your cookery qualifications and determines whether you need gap training.

A Stage 1 file usually includes:

Cookery qualifications (if any): a cookery certificate, a kitchen trade certificate, or a related qualification from a culinary school — with a NAATI translation
Reference letters confirming experience from restaurants/hotels: dates, role, type of kitchen (Asian, European, buffet, fine dining, etc.)
Photos or evidence of work (if available)
Passport

Stage 2 — Gap Training (if required)

TRA identifies the competency units you have not been able to demonstrate in your Stage 1 file. You then need to complete additional study at an RTO approved by TRA.

Common gap-training areas for overseas cooks:

Food safety: Certificate III in Food Processing or modules on food safety to Australian standards (HACCP, Food Act)
Kitchen operations to Australian standards: food classification, cold-chain procedures, allergen handling
White Card: required for everyone working in a commercial environment with risk — this is not JRP gap training, but you need it before you start work
Western cooking techniques: if your experience is mainly in Asian cooking, you may need to add knowledge of European cuisine to meet the competency units of the Certificate III in Commercial Cookery

Stage 3 — Work Placement (supervised work)

This is the longest and most important stage. You work in an Australian commercial kitchen under the supervision of a qualified chef or supervisor. TRA requires around 1,725 hours of hands-on work.

Suitable kitchens for work placement:

Commercial restaurants (restaurant, café, bistro) — the most common
Hotel kitchens
Large-scale catering kitchens
Hospital or care-facility kitchens (aged-care kitchens)

What matters about the employer:

The employer must be a registered commercial cooking establishment
The supervisor (the person who directly supervises you) must be a trade-qualified cook or chef
TRA will verify the employer’s details when you lodge your Stage 3 file

Work logbook: You need to keep a detailed work logbook: dates, hours, the type of work performed (sauces, proteins, pastry, mise en place, etc.), and the supervisor’s signature each week.

How to find an employer:

Search Seek/Indeed for “cook wanted” or “kitchen hand to cook” — be clear that you are looking for a JRP work-placement position
The overseas community in Australia working in F&B
Restaurants run by your own community in larger cities often understand the JRP and are willing to take you on
Contact restaurants/hotels directly and explain the JRP

Stage 4 — Final Assessment

After completing the work placement, you lodge your final file. The TRA assessor reviews your logbook and may conduct a skills interview or a practical test. The result is a pass or a fail.

Particular considerations for overseas cooks doing the JRP

Asian vs Western cooking experience: Most overseas cooks have experience in Asian cooking. TRA assesses against Australia’s Certificate III in Commercial Cookery — which includes European cuisine. This is often the area that needs gap training or careful attention during the work placement.

You do not need to become a “Western chef” — but you do need to demonstrate the ability to work in a commercial kitchen to Australian standards, including basic sauces, protein cooking methods and basic pastry.

Food safety and HACCP: Different countries apply different food-safety standards. HACCP (Hazard Analysis and Critical Control Points) is a mandatory procedure in Australian commercial kitchens. If you do not yet have knowledge of HACCP, this is often the first piece of gap training.

Multicultural environment: Australian kitchens work with teams from many countries — basic conversational English in the kitchen is necessary to complete the work placement successfully.

Overall timeframe

The JRP for a cook usually takes 18 months to 2.5 years overall:

Stage 1: a few weeks to two months to process the file
Gap training: a few weeks to three months (depending on the number of units needed)
Work placement: about one year working full-time (~1,725 hours)
Final stage: a few months to process

DAMA and Cook

Beyond the standard JRP → visa 482 route, a cook can migrate through DAMA (Designated Area Migration Agreements) in some regions with severe shortages of kitchen labour. DAMA can offer more flexible conditions on the income threshold (the minimum salary for the standard visa 482).

See the companion article on DAMA for cooks for the conditions and regions.