Chefs

Nature of work

Chefs are managers who plan, direct and participate in food preparation and cooking activities in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs, and similar businesses, and on ships.

Job duties

Executive chefs:

• Plan and direct food preparation and cooking activities of several restaurants in an organization, restaurant chains, hospitals, or other businesses with food services.
• Consult with clients regarding weddings, banquets, and specialty functions.
• Plan menus and make sure 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:

• 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 purchase food and kitchen supplies.
• May prepare and cook meals or specialty foods.

Chefs and specialist chefs:

• Prepare and cook complete meals or specialty foods like pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events like banquets.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Create new recipes.
• Supervise cooks and other kitchen staff.
• May plan menus.
• May request food and kitchen supplies.

Sample job titles

• assistant chef
• banquet chef
• chef
• executive chef
• head chef
• master chef
• pastry chef
• sous-chef
• specialty foods chef
• supervising chef

Skills

• a genuine love of food and cuisine
• Artistic and creative talent
• Good health and stamina
• A keen sense of taste and smell
• Excellent hand-eye coordination
• Strong math skills
• A memory for details
• Knowledge of basic nutrition
• Communication skills
• Interpersonal skills
• Team-building skills
• Organizational skills
• Time management skills
• Ability to perform under pressure and remain calm in hectic circumstances.
• Ability to apply the rules of hygiene, sanitation, and occupational safety.
• Chefs should enjoy planning and organizing menus, supervising the work of others, and using tools and equipment to complete precision tasks.

Job requirements

• High school or equivalent (usually).
• Cook's trade certification or equivalent credentials, training, and experience.
• Sous-chefs, specialist chefs, and chefs usually need several years of experience in commercial food preparation.
• Executive chefs 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.
• Red Seal Endorsement (RSE) for cooks allows for interprovincial mobility.
• Chef de cuisine certification and Certified Master Chef (CMC), administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.

Other considerations

• Setting: varies with the type of organization. Large organizations may have modern equipment, well-lighted work areas, and air conditioning. Other organizations may not be as well equipped.
• Chefs work in close quarters that can be noisy, especially during busy periods. They stand for hours at a time and work near hot ovens and grills. Some lifting is required.
• Chefs need to understand and apply the rules of hygiene, sanitation, and occupational safety.
• Some organizations have the kitchen area hidden from customer view, while others may have it visible – or even featured as a form of entertainment.
• Work hours vary depending on the type and size of the establishment.
• Prep work can begin in the early morning and kitchens may be required to remain open until late in the evening after the last call for liquor serving.
• Organizations that open 24 hours a day typically have two to three shifts per day. Holiday, weekend, and overtime work is common.
• Chefs are frequently exposed to substances that may affect food allergies, dietary requirements, or sensitivities to environmental conditions.
• Experienced chefs may advance from being line chefs to sous chef and executive chef positions, or purchase and manage their own business. Executive chefs may advance to managerial positions in food preparation companies.
• Opportunities to advance depend on acquiring better cooking and management skills. Graduates of technical or apprenticeship programs tend to advance more quickly than those who lack formal qualifications.

Regulations

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