Index

Intro
Main Duties
Employment Requirements
All Titles
Exclusions

Intro

This unit group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

The Red Seal endorsement allows for interprovincial mobility.

There is some mobility among the various types of chefs in this unit group.

Executive chefs may progress to managerial positions in food preparation establishments.

Main Duties

Executive chefs perform some or all of the following duties:

Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Estimate food requirements and may estimate food and labour costs
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Arrange for equipment purchases and repairs
Recruit and hire staff
May prepare and cook food on a regular basis, or for special guests or functions.

Sous-chefs perform some or all of the following duties:

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Demonstrate new cooking techniques and new equipment to cooking staff
May plan menus and requisition food and kitchen supplies
May prepare and cook meals or specialty foods.

Chefs and specialist chefs perform some or all of the following duties:

Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
Instruct cooks in preparation, cooking, garnishing and presentation of food
Create new recipes
Supervise cooks and other kitchen staff
May plan menus
May requisition food and kitchen supplies.

Employment Requirements

Completion of secondary school is usually required.
Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience, are required.
Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity
and
Experience as a sous-chef, specialist chef or chef.
Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.

All Titles