Sous-chefs perform some or all of the following duties:
A. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
B. Demonstrate new cooking techniques and new equipment to cooking staff
C. May plan menus and requisition food and kitchen supplies
D. May prepare and cook meals or specialty foods.
1. Accommodation and food services - 82.0%
2. Health care and social assistance - 4.0%
3. Arts entertainment and recreation - 4.0%
4. Food manufacturing - 2.0%
5. Retail trade - 2.0%
1. To be a chef, you usually need a high school diploma and cook's trade certification, which is available in all provinces/territories, or equivalent credentials, training, and experience.
2. To be an executive chef, you usually need management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
3. To be a sous-chef, specialist chef or chef, you usually need several years' experience in commercial food preparation.
4. Red Seal, an interprovincial trade certification, for cooks is also available to qualified chefs.
5. Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.
6. Most recent entrants have a community college diploma, and almost 3 in 10 have a trade/vocational certificate.
The average hourly wages for Chefs is $13.71/HR, which is close to the average for occupations in the sale and service sector and are below average for all technical, professional, and skilled occupations. These wages grew at an average rate from 2002 to 2004.