厨师

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.

Completion of secondary school is usually required.

Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or food safety or several years of commercial cooking experience may be required.

Trade certification is available, but voluntary, in all provinces and territories.

Red Seal endorsement is also available to qualified cooks upon successful completion of the interprovincial Red Seal examination.

The Red Seal endorsement allows for interprovincial mobility.

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.

Chefs (See 62200 Chefs)

Food counter attendants, kitchen helpers and related support occupations (See 65201 Food counter attendants, kitchen helpers and related support occupations)