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Chefs  (NOC 6241)
Toronto 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

Toronto, Brampton, Mississauga, Oshawa, Vaughan, Ajax, Aurora, Beaverton, Bowmanville, Caledon, Cannington, East Gwillimbury, Halton Hills, King City, Markham, Milton, Newmarket, Oakville, Pickering, Port Perry, Richmond Hill, Whitby, Whitchurch-Stouffville, Acton, Algonquin Island, Bolton, Briars Park, Brooklin, Caledon East, Centre Island, Delrex, Dorset Park, Franklin Beach, Gaud Corners, Georgetown, Glen Williams, Jacksons Point, Marywood Meadows, Mono Road, Mossington Park, Newcastle, Nobleton, Norval, Orono, Port Darlington, Stouffville, Sutton, Toronto Islands, Uxbridge, Ward's Island, Wildwood, Wilmot Creek

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View a list of Service Canada offices in this area.

Outlook & Prospects for Chefs in Toronto 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 Toronto Region as well as in the rest of the Ontario.
Location Employment Potential Release Date
Toronto Region Good 2012-01-11

In the Toronto economic region, the outlook for chefs is expected to be good for the period 2012- 2013. There are about 10,400 chefs in the Toronto region according to the 2006 census, an increase of more than 55% from the previous census. Almost 60% of Ontario's chefs work in Toronto. This over-representation is due to the high number of hotels and restaurants, particularly in the City of Toronto. Tourism and business meetings bring many visitors to the region. Continuing investments in festivals and conferences are expected to enhance job prospects for persons in this occupation. Chefs specializing in the preparation of foreign cuisines will have improved job prospects given the multi-cultural population in the Toronto region.

In Ontario, the outlook for chefs is expected to be good for the period 2012-2013. The growth in employment is expected to continue and will be driven by consumer and tourism spending in the food services industry, which employs most chefs in the province. The food service industry is driven by consumer spending. Although the last economic downturn caused consumers to modify their spending on restaurant meals, over the last several years consumers have been spending a larger share of their incomes on eating out. The province attracts a high number of domestic and foreign visitors which contributes to spending in the food services industry. Tourism has moderated over the past few years due to a high Canadian dollar and rising gas prices; however demand for this occupational group is expected to remain strong over the next few years.

Employment prospects tend to be more plentiful in larger cities. Job openings are more seasonal in rural areas where resorts and tourist facilities may only open for one or more seasons. Employment opportunities will be better for chefs who are creative and who can plan menus to suit changing consumer preferences at competitive prices. According to the 2006 census the number of workers in this occupation increased to over 18,000 or almost 43% from the previous census. Some employment opportunities are expected to arise as qualified chefs pursue promotional opportunities.

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