The Skills Pass for chefs and cooks: who needs it and what Phase 2 asks
Facts checked against the official sources on 30 October 2026. Independent guide, not affiliated with the Government of Malta.
The short answer
Yes, chefs and cooks need it. The Institute of Tourism Studies, which runs the Skills Pass, says that all persons who will be working in tourism and hospitality in Malta need it. The roles it lists as excluded since 5 January 2026 are accounts, marketing, HR, stores, cleaners and kitchen porters. A commis chef, a line chef or a cook is not on that list, and the law itself, Legal Notice 294 of 2025, names kitchen staff among the job categories assessed. Identità's own FAQ still talks about front facing roles, so the two official pages do not match; if your role is unclear, email ITS before you pay.
How it fits with the Pre-departure Course
Every first Single Permit needs the Pre-departure Course first: two online modules, Living and Working in Malta and Rights and Obligations in the Workplace, then a live online interview of about 20 minutes in English. Hospitality workers then take the Skills Pass on top. ITS gives the Skills Pass fee as €230, including the €5 booking for the Phase 2 interview, paid after the Pre-departure Course.
Phase 1 and Phase 2
Phase 1 is online: the sector courses, Customer Care in Hospitality and The Maltese Tourism Product, and a skills assessment for your occupation. Candidates usually get about 42 days. Phase 2 is a face to face interview, online, at ITS or at your nearest VFS centre; independent guides put it at about 30 minutes. Passing it is what you need before the permit can go ahead.
What kitchen candidates say they were asked
ITS does not publish the questions, so this comes from candidates sharing their experience in Skill Pass groups: food hygiene, which chopping board is for what, types of knives and how to handle them, overtime and working hours, and how much you know about Malta. A few people also mention true or false questions about Malta in the Pre-departure interview. The exact questions vary; the topics do not.
The kitchen facts to know well
Chilled food at 5 °C or below, frozen at minus 18 °C or below. Cook to at least 75 °C in the centre and reheat to 75 °C once. Keep hot food above 63 °C; between 5 °C and 63 °C is the danger zone. Raw meat goes on the bottom shelf of the fridge, below cooked food. Colour coded boards: red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables, white for dairy and bakery. Wash your hands for at least 20 seconds after raw meat, the bins, the toilet and every break. EU law names 14 allergens, and every allergy request goes to the chef. Carry a knife pointing down by your side and never leave one in the sink. With vomiting or diarrhoea, stay off work until 48 hours after the last symptom and tell your manager. Overtime is normally paid at one and a half times your hourly rate.
How to answer
Short, clear sentences in English, about 30 seconds each. Say the fact and what you do: the fridge is at 5 °C or below and I check it at the start of my shift. Nobody expects perfect grammar; they want to hear that you know the job and can explain it. Practise out loud a few times, and record yourself once on your phone.
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