Ranks of chefs

• Chef

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Demonstrate new cooking techniques and new equipment to cooking staff
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Prepare and cook food on a regular basis, or for special guests or functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Credentials

Certificates, licences, memberships, and courses 

• Cook Trade Certification
• Certified chef de cuisine (CCC)
• Safe Food Handling certificate
• Cook Red Seal Certificate
• Emergency First Aid and Cardiopulmonary Resuscitation (CPR)
• Workplace Hazardous Materials Information System (WHMIS) Certificate
• Food Safety Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment