National Occupational Classification (NOC) 2011

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National Occupational Classification (NOC) 2011
Introduction

6 - Sales and service occupations

63 - Service supervisors and specialized service occupations

632 - Chefs and cooks

6321 - Chefs

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.

  • Illustrative example(s)

    • chef
    • corporate chef
    • executive chef
    • executive sous-chef
    • head chef
    • master chef
    • pastry chef
    • saucier
    • sous-chef
    • specialist chef

    All examples

  • Exclusion(s)

    • Cooks (6322)
    • Food counter attendants, kitchen helpers and related support occupations (6711)
    • Restaurant and food service managers (0631)

  • Main duties

    Executive chefs perform some or all of the following duties:

    • 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 perform some or all of the following duties:

    • 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 perform some or all of the following duties:

    • 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.

  • Employment requirements

    • Completion of secondary school is usually required.
    • Cook's trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience, are required.
    • Executive chefs usually require 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.
    • Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
    • Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
    • Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.

  • Additional information

    • The Red Seal endorsement allows for interprovincial mobility.
    • There is some mobility among the various types of chefs in this unit group.
    • Executive chefs may progress to managerial positions in food preparation establishments.
6322 - Cooks

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.

  • Illustrative example(s)

    • apprentice cook
    • cook
    • dietary cook
    • first cook
    • grill cook
    • hospital cook
    • institutional cook
    • journeyman/woman cook
    • licensed cook
    • line cook
    • second cook
    • short order cook

    All examples

  • Exclusion(s)

    • Chefs (6321)
    • Food counter attendants, kitchen helpers and related support occupations (6711)

  • 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.

  • Employment requirements

    • 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
      Several years of commercial cooking experience are 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.

  • Additional information

    • 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.
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