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Cooks (6242)

Occupation targeted under the Workplace Apprenticeship Program

Please note that detailed information for each of the occupations under the Workplace Apprenticeship Program is only available in French.

Among the occupations currently in highest demand in All of Québec

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 et l’attestation de spécialisation professionnelle (ASP) en cuisine du marché permettent l’accès à la profession. Le Programme d’apprentissage en milieu de travail (PAMT) d’Emploi-Québec, en cuisine, constitue un autre moyen de se qualifier et d’accéder à un emploi dans cette profession. Les employeurs recherchent chez les candidats et les candidates de la flexibilité quant aux horaires, la capacité de travailler en équipe et de suivre le rythme de production ainsi que la polyvalence. La connaissance des normes sur l’hygiène, la salubrité des aliments et la sécurité physique est nécessaire. Des compétences en gestion peuvent être exigées. Une expérience pertinente est parfois requise.

Reason for labor demand

Les restaurateurs et les hôteliers éprouvent des difficultés à recruter et à conserver leur personnel. Les conditions de travail offertes par les établissements de santé, les pénitenciers et les résidences pour personnes âgées exercent un attrait sur la main-d’œuvre qualifiée ainsi que sur les personnes nouvellement diplômées. Des conditions de travail parfois jugées difficiles et les fluctuations saisonnières de l’emploi entraînent un roulement de la main-d’œuvre.

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Job titles

Nature of work

Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Apprentice cooks are included in this unit group.

Fields of interest

  • Working in the hospitality or tourism industries
  • Working with your hands

Main duties

  • Cooks perform some or all of the following duties:
  • - Prepare and cook complete meals or individual dishes and foods
  • - Prepare and cook special meals for patients as instructed by dietitian or chef
  • - Schedule and supervise kitchen helpers
  • - Oversee kitchen operations
  • - Maintain inventory and records of food, supplies and equipment
  • - May set up and oversee buffets
  • - May clean kitchen and work area
  • - May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies.
  • - May hire and train kitchen staff
  • * Cooks may specialize in preparing and cooking ethnic cuisine or special dishes.

Main characteristics of the occupation

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

Cooks (6242)

Employment requirements

  • * Completion of secondary school is usually required.
  • * Completion of a three-year apprenticeship program for cooks orCompletion of college or other program in cooking orSeveral years of commercial cooking experience are required.
  • * Trade certification is available but voluntary in all provinces and Territories.
  • * Interprovincial trade certification (Red Seal) is also available to qualified cooks.

Skill type

  • Sales and service

Skill level

  • Technical

More information

  • * There is mobility among the various types of cooks in this group.
  • * Progression to supervisory or more senior positions, such as chef, is possible with experience and training.
  • * Red Seal trade certification allows for interprovincial mobility.

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