Chefs 


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.


Work: 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.

Title Examples: Chef, Master Chef, Meat, Poultry and Fish Chef, Pasta Chef, Pastry Chef, Sauce Chef, Teppan Chef

Useful Secondary School subjects: Cooking, Math, English

Degrees associated with this career: Certificate, Diploma, Bachelor, Master

Requirements: To be a chef, you usually need a high school diploma and cook's trade certification, which is available in all provinces/territories, or equivalent credentials, training, and experience. , To be an executive chef, you usually need 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. , To be a sous-chef, specialist chef or chef, you usually need several years' 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. , Most recent entrants have a trade/vocational certificate or community college diploma, and almost 1 in 20 has an undergraduate university degree.

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