Chefs - Emploi d'avenir

The data on this website do not take into account developments in the labour market caused by the COVID-19 public health crisis.

Plan and direct the activities of a kitchen staff for establishments of various sizes serving different types of cuisine and clientele. In addition to your cooking expertise, you’re also a skilled teacher, leader and manager who thrives under pressure.

 
Average salary17$ / hour
 

Description

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.

Main tasks

executive chefs

  • 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

  • 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

  • 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.

Training

DIPLOMA OF VOCATIONAL STUDIES (DVS)

More information

More information on this job on IMT onlineThis link open an external website in a new window.
assistant chef; banquet chef; chef; chef de cuisine; chef de partie; chef pâtissier; cold foods chef; corporate chef; entremetier; executive chef; executive sous-chef; first sous-chef; garde-manger chef; head chef; head rotisseur; master chef; meat chef; meat, poultry and fish chef; pasta chef; pastry chef; rotisserie chef; saucier; second chef; sous-chef; specialist chef; specialty foods chef; supervising chef; sushi chef; working sous-chef.

This trade is in highest demand in these regions:

  • Bas-St-Laurent
  • Côte-Nord et Nord-du-Québec
  • Chaudière-Appalaches
  • Montérégie
  • Centre-du-Québec

This site presents a selection of the best job opportunities. At the national level and in all regions, the possibilities are numerous.
To know more, see IMT onlineThis link open an external website in a new window..