Education

College, CEGEP or other non‑university certificate or diploma from a program of 1 year to 2 years or equivalent experience.

Work site environment

Outdoors. Non‑smoking.

Work setting

Formal dining room. Restaurant. Catering firm. Private residence.

Ranks of chefs

Sous‑chef.

Tasks

• Estimate amount and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and new equipment to cooking staff.
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes.
• Prepare and cook complete meals and specialty foods for events such as banquets.
• Prepare and cook food on a regular basis, or for special guests or functions.
• Prepare and cook meals or specialty foods.
• Plan menus and ensure food meets quality standards.