End of Quick search
Lead statementThis 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.
- executive chef
- pastry chef
- corporate chef
- master chef
- head chef
- specialist chef
- executive sous-chef
- Completion of secondary school is usually required.
- Cook's trade certification 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.
- 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 (CCFCC) are available to qualified chefs.
- 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.
- Food counter attendants, kitchen helpers and related support occupations
- Restaurant and food service managers