Chefs

(NOC 6241)
+12.34%
 

Career Description

This group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods.

Duties May Include

Executive chefs plan and direct food preparation/cooking activities of several like establishments; plan menus and estimate food quantities/costs; ensure standards of quality are met; supervise sous-chefs, specialist chefs, chefs, and cooks; and recruit/hire staff.

Sous-chefs supervise specialist chefs, chefs, and cooks; demonstrate new techniques and equipment to staff; prepare/cook meals; and may plan menus/food requirements.

Specialist chefs and chefs prepare and cook complete meals or specialty foods; instruct cooks in food preparation/presentation; supervise cooks; and may plan menus and requisition foods.

Examples of Titles

Chef
Master Chef
Meat, Poultry and Fish Chef
Pasta Chef
Pastry Chef
Sauce Chef
Teppan Chef

Where They Work

Chefs work in restaurants, hotels, hospitals/other health care institutions, central food commissaries, clubs, and similar establishments and aboard ships.

Here are some schools that have programs related to this career:

Algonquin College
Ottawa, Ontario, CA

Related Program(s):
Culinary Skills Certificate
Cook Apprenticeship Certificate; Apprenticeship
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University of the Fraser Valley
Abbotsford, British Columbia, CA

Related Program(s):
Professional Cook Certificate
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SAIT
Calgary, Alberta, CA

Related Program(s):
Professional Cooking Diploma
Bachelor of Hospitality and Tourism Management Bachelor
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Modified on May 11, 2012