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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.

Outlook & Prospects for Chefs in Centre-du-Québec Region

The future forecast and current conditions for an occupation can vary based on location or due to changes in the economy, technology, or demand for a product or service.

Local Employment Potential Information

Table on the employment potential for Chefs in Centre-du-Québec Region as well as in the rest of the Québec.
Location Employment Potential Release Date
Centre-du-Québec Region Fair 2012-12-11

For the 2012-2014 period, job opportunities in the Centre-du-Québec region are expected to be fair for this occupation.

Most of the 150 jobs in this occupation in Centre-du-Québec are in the accommodation and food services sector. The health care and social services sector also provides jobs for chefs, to a lesser extent.

Despite a greater tourism supply and better co-operation between stakeholders in the region, the accommodation and food services industry is not expected to see significant growth. Although households have high debt levels, demographic growth in Centre-du-Québec is favouring employment growth in the occupation.

In Centre-du-Québec, employment is very low and unemployment is very high in this occupation. Strong employment growth is however expected between now and 2014. Very few young people under age 25 (8%) have jobs in this occupation because extensive experience is generally required. In Centre-du-Québec, vacancies will be created through replacement needs and employment growth.

There is a larger share of self-employed workers in the region (15%) than throughout the province (9%). It is hard to become a restaurant chef, and it is also hard to own a restaurant. This is partly because of the cost involved in acquiring and operating a restaurant, as well as because of strong competition in the industry. Women are not well represented, with 25% of the jobs.

Beyond the creative aspect, working conditions vary according to the type of food service or restaurant. Schedules are variable (day, evening, night, weekend).

[ Source: Labour Market Information - HRSDC ]
Please consult the Québec and Canada tabs for more useful information related to outlook.