Chef

ACA, Unrestricted Certified Trade

Description

  • May plan menus, determine portions, estimate food requirements and costs, and monitor and order supplies
  • Ensure quality of products meet established standards
  • Has a working knowledge of table service, soups and sauces, salads and dressings, weights and measures, hygiene, equipment handling, sanitation, safety and equipment
  • Has an understanding of stock controlling, receiving, issuing, menu planning, food costs and purchasing
  • 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 and supervise cooks and other staff in preparation, cooking, garnishing and presentation of food
  • Create new recipes

Personal Qualities

  • You are safety conscious
  • You care about personal hygiene
  • You can stand for long periods of time
  • You have the stamina to be on your feet for long periods of time
  • You can multi-task
  • You are willing to work weekends, holidays and various shifts
  • Review the Essential Skills profile for additional qualities required srv108.services.gc.ca/english/profiles/204.shtml

Career Opportunities

  • Chefs are employed in restaurants, hotels, hospitals, other health care institutions, educational institutions, tourist resorts, summer camps and other establishments
  • Some chefs own their own restaurants

Educational/Training Requirements

  • The minimum entry for apprenticeship is Grade 12, Certificate of Qualification for Cook, Branch 2 and working at least one year as a Red Seal Cook, Branch 2
  • Completion of a 2,260 hour apprenticeship program is required
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