Chefs

Example job titles

• chef
• corporate chef
• executive chef
• executive sous-chef
• head chef
• master chef
• pastry chef
• saucier
• sous-chef
• specialist chef

Main duties

• This group performs some or all of the following duties:
• Chefs
• Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
• Consult with clients regarding weddings, banquets and specialty functions
• 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.

Employment requirements

• 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 (CCF) are available to qualified chefs.

Approved positions by year

All work permits by year

New permanent residents by year