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Chefs  (NOC 6241)
Centre-du-Québec Region
Description |  Titles |  Duties |   Related Occupations

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.

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.

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Executive chefs 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
  • 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.
Sous-chefs 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 perform some or all of the following duties:
  • Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Create new recipes
  • Supervise cooks and other kitchen staff
  • May plan menus
  • May requisition food and kitchen supplies.
Included Cities in Region | Service Canada Offices

Drummondville, Victoriaville, Warwick, Nicolet, Plessisville, Princeville, Gentilly, Les Éboulis, Saint-Cyrille-de-Wendover

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View a list of Service Canada offices in this area.

Education & Job Requirements for Chefs in Centre-du-Québec Region

Education and job requirements can vary by region. Workers in regulated occupations require a licence to work legally. Workers in non-regulated occupations do not require a licence, but employers may have other certification requirements.

Employment Requirements

Employment requirements are prerequisites generally needed to enter an occupation.

  • 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.
[ Source: National Occupational Classification 2006 - HRSDC ]

Regulation by Province/Territory

Some provinces and territories regulate certain professions and trades while others do not. If you have a licence to work in one province, your licence may not be accepted in other provinces or territories. Consult the table below to determine in which province or territory your occupation/trade is regulated.

Table of job opportunities for your chosen occupation at the provincial or territorial level.
Province and Territory Regulation
Alberta
Not regulated
British Columbia
Not regulated
Manitoba
Not regulated
New Brunswick
Not regulated
Newfoundland and Labrador
Not regulated
Northwest Territories
Not regulated
Nova Scotia
Not regulated
Nunavut
Not regulated
Ontario
Not regulated
Prince Edward Island
Not regulated
Québec
Not regulated
Saskatchewan
Not regulated
Yukon
Not regulated
[ Source: Labour Market Information - HRSDC ]

Education Programs

Programs in the order in which they are most likely to supply graduates to this occupation (Chefs):

[ Source: 2006 Census - Statistics Canada ]
Information for Newcomers

Credential Assessment

Provincial credential assessment services assess academic credentials for a fee. Contact a regulatory body or other organization to determine if you need an assessment before spending money on one that is not required or recognized.

The assessment will tell you how your education compares with educational standards in the province or territory where you are planning to settle can help you in your job search.

[ Source: Foreign Credential Recognitionn Program - HRSDC ]
Please consult the Centre-du-Québec Region and Québec tabs for more useful information related to education and job requirements.