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Chef Job Description
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.
Possible Titles:
chef chef de cuisine chef de partie corporate chef executive chef executive sous-chef head chef master chef pastry chef saucier sous-chef specialist chef
Responsibilities:
Executive chefs can 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
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 can 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 can perform some or all of the following duties:
Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
May plan menus
May requisition food and kitchen supplies.
Employment Requirments:
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.
Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs.
Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
Additional information:
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.
Red Seal trade certification allows for interprovincial mobility.
Courtesy of: Human Resources and Skills Development Canada