62200 – Chefs



62200 – Chefs
Chefs plan and direct food preparation and cooking activities and 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.

Index of titles
Assistant chef
Banquet chef
Chef de cuisine
Chef de partie
Chef pâtissier
Cold foods chef
Corporate chef
Executive chef
Executive sous-chef
First sous-chef
Garde-manger chef
Head chef
Head rotisseur
Master chef
Meat chef
Meat, poultry and fish chef
Pasta chef
Pastry chef
Rotisserie chef
Second chef
Specialist chef
Specialty foods chef
Supervising chef
Sushi chef
Working sous-chef


Main duties
This group performs some or all of the following duties:

Head chefs
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.

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


Employment requirements
Cook's trade certification or equivalent credentials, training and experience are required.
The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCF) are available to qualified chefs.
Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
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.
Completion of secondary school is usually required.


Additional information
Executive chefs may progress to managerial positions in food preparation establishments.
The Red Seal endorsement allows for interprovincial mobility.
There is some mobility among the various types of chefs in this unit group.


Cooks (63200)
Food counter attendants, kitchen helpers and related support occupations (65201)
Restaurant and food service managers (60030)