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Version:
OaSIS 2023 Version 1.0
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62200.03 – Specialist chefs

Chefs and specialist chefs prepare and cook meals and specialty foods. They also plan and supervise cooking activities.

Overview

Example job titles

  • Master chef
  • Pastry chef
  • Saucier
  • Specialist chef

Main duties

This group performs 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.

Additional information

  • The Red Seal endorsement allows for interprovincial mobility.
  • There is some mobility among the various types of chefs in this unit group.

Similar occupations classified elsewhere

Exclusions:

  • Cooks (63200)
  • Restaurant and food service managers (60030)

NOC hierarchy breakdown

NOC version

NOC 2021 Version 1.0

Broad occupational category

6 – Sales and service occupations

TEER

2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations

Major group

62 – Retail sales and service supervisors and specialized occupations in sales and services

Sub-major group

622 – Specialized services occupations

Minor group

6220 – Specialized occupations in services

Unit group

62200 – Chefs

Occupational profile

62200.03 – Specialist chefs

O*NET in-it

This page includes information from the O*NET 27.2 Database by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. O*NET® is a trademark of USDOL/ETA. Employment and Social Development Canada has modified all or some of this information. USDOL/ETA has not approved, endorsed, or tested these modifications.