Chefs

Nature of work

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. They work for 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

• This work requires initiative, imagination, and creativity. Knowledge of basic nutrition and cooking methods is needed. You should understand and apply the rules of hygiene, sanitation, and occupational safety. Organization, time management, and the ability to perform under pressure are important. You must have good physical health, physical stamina, and manual dexterity. You will be required to establish good working relationships with a variety of co-workers and customers and display a professional attitude.

Job requirements

• High school is usually required.
• Cook's trade certification, which is available in Nova Scotia, 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 (RSE) for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
• Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.

Other considerations

• There is some mobility among the various types of chefs in this group. Executive chefs may progress to managerial positions in food preparation companies.

Regulations

Contacts