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Chefs (6241)

Among the occupations currently in highest demand in All of Québec

chef de cuisine

(Occupation with high worker turnover)

The English text is currently unavailable. Please refer to the French text below.

Qualification and skills most often required

Le diplôme d’études professionnelles (DEP) en cuisine est souvent exigé. L’attestation de spécialisation professionnelle (ASP) en cuisine du marché et l’ASP en pâtisserie de restaurant peuvent aussi être demandées. Les employeurs recherchent des candidates et des candidats ayant plusieurs années d’expérience comme cuisinière ou cuisinier, parfois dans une spécialité. La connaissance des règles d’hygiène, de salubrité alimentaire et de sécurité physique est requise. Le leadership et la capacité de travailler en équipe sont essentiels. Des connaissances en gestion et en contrôle des coûts sont de plus en plus recherchées.

Reason for labor demand

La demande de chefs de cuisine est principalement attribuable au roulement élevé de la main-d’œuvre en raison des conditions de travail parfois difficiles (les horaires irréguliers, le travail fréquent les fins de semaine et les jours fériés, etc.). Les restaurateurs et les hôteliers éprouvent des difficultés à recruter et à conserver leur personnel. La demande de main-d’œuvre se manifeste tout au long de l’année. Une partie de la demande est observée en raison des activités touristiques.

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Job titles

Nature of work

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.

Fields of interest

  • Managing, organizing, administrating
  • Working in the hospitality or tourism industries

Main duties

  • 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.

Main characteristics of the occupation

These headings are provided for the following occupation(s) :

Employment requirements

  • * 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 andExperience 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.

Skill type

  • Sales and service

Skill level

  • Technical

More information

  • * There is some mobility among the various types of chefs in this unit group.
  • * Executive chefs may progress to managerial positions in food preparation establishments.
  • * Red Seal trade certification allows for interprovincial mobility.

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