Chefs
Job description
These individuals plan, organize, direct, and control activities related to meal preparation. They work in:
- Restaurants
- Tourist accommodation establishments
- Hospitals and other health care facilities
- Food Services
- Ships
- Tourist sites and event organization companies
- Golf clubs
- Ski centres
Environment
- Controlled ambient temperature
- Equipment, machinery, tools
- Odours
- Fire, steam, hot surfaces
Main tasks
- Develop menus for weddings, banquets, and special functions.
- Ensure that the quality of the food is up to standards.
- Assess needs concerning food, food cost, and labour costs.
- Purchase and maintain equipment, as required.
- Recruit and supervise staff.
- Prepare and cook meals or food.
- Explain new cooking techniques and the operation of new equipment to kitchen staff.
- Order food and kitchen supplies as needed.
- Teach cooks to prepare, cook, decorate, and display food.
- Conduct a daily inspection of work areas and ensure that occupational hygiene, sanitation, health, and safety standards are met.
Advancement and mobility
- There is some mobility between the different occupations in this group.
- Qualified cooks obtain a Red Seal endorsement upon successful completion of the Interprovincial Examination.
Hourly wage
The hourly wage is calculated by averaging wages from 2022 to 2024.- Minimum
- $16.10
- Median
- $23.75
- Maximum
- $30.22
Job prospects for 2024-2028
Job prospects for 2024-2028
Job prospects
All of Québec
All of Québec
Total jobs for 2023
All of Québec
All of Québec
Gender distribution
All of Québec
- 29.4% Female
- 70.6% Male
- 29.4% Female
- 70.6% Male
Job types
All of Québec
- Full time
- Part time
- Full time
- Part time
Yearly wage on 2020
All of Québec
All of Québec
Other characteristics
All of Québec
- Non traditional for women
- None
All of Québec
- Non traditional for women
- None
Sectors of activity
All of Québec
-
NAICS 7272% of jobs
-
NAICS 621, 622, 6235% of jobs
-
NAICS 44, 455% of jobs
-
NAICS 311, 3125% of jobs
-
NAICS 412% of jobs
-
Others11% of jobs
All of Québec
-
NAICS 7272% of jobs
-
NAICS 621, 622, 6235% of jobs
-
NAICS 44, 455% of jobs
-
NAICS 311, 3125% of jobs
-
NAICS 412% of jobs
-
Others11% of jobs
Training and requirements
Formation
Most training programs are offered in French only.
Secondary
DVS in cuisine
Placement rate: 74.4%
19.9% of graduates pursue further studies
AVS in cuisine du marché
Placement rate: 83.3%
13.7% of graduates pursue further studies
DVS in pastry Making
Placement rate: 75.3%
17.4% of graduates pursue further studies
DVS in pâtisserie
Placement rate: 67.3%
20.8% of graduates pursue further studies
AVS in pâtisserie de restauration contemporaine
Placement rate: 82.9%
3.7% of graduates pursue further studies
College
DCS in gestion d'un établissement de restauration
Placement rate: 71.8%
28.2% of graduates pursue further studies
Sometimes required
- Several years of experience in food preparation in a commercial establishment (including two years in a supervisory position) are usually required.
- Experience as a sous-chef, specialized chef, or chef is usually required.
- Completion of a college program in restaurant management may be required.
- A diploma in cooking from another country may be considered an asset.
Main skills and characteristics
Skills
- Result evaluation
- Data collection
- Quality control analysis
- Coordination
- Oral expression
- Financial resource management
- Material resource management
- Human resource management
- Time management
- Social perception
- Active listening
- Judgment and decision-making
- Critical thought
- Active learning
- Service oriented
- Monitoring operations
- Information processing
- Teaching
- Negotiation
- Persuasion
- Solving complex problems
- Mathematics
- Learning strategies
Abilities
- Oral comprehension
- Verbal skills
- Awareness of issues
- Deductive reasoning
- Speech clarity
- Information organization
- Speech recognition
- Inductive reasoning
- Core strength
- Idea generation
- Near vision
- Classification
- Written comprehension
- Manual dexterity
- Written expression
- Basic numeracy
- Originality
- Mathematical reasoning
- Hand-arm stability
- Selective attention
- Digital dexterity
- Time sharing
- Colour perception and distinction
- Perception speed
Knowledge and attributes
- Leadership
- Autonomy
- Sense of responsibility
- Knowledge of production and treatment
- Versatility
- Sense of initiative
- Tolerance to stress
- Vitality
- Spoken bilingualism (French and English)
- Timeliness
Interests
- Direct, organize, and manage
- Create, design
- Work in hotels, restaurants, and tourism
- Work manually
Personality profiles (RIASEC)
- Enterprising
- People with this profile prefer having responsibilities, influencing others and responding to challenges.
- Realistic
- People with this profile prefer carrying out concrete tasks and being physically involved in what they do.
- Artistic
- People with this profile prefer to express their emotions and thoughts through various art forms. They like to use their imagination.
Official name of the NOC 62200
Chefs
Job titles
- Chef
- Corporate chef
- Executive chef
- Executive sous-chef
- Assistant chef
- Specialty foods chef
- Cold foods chef
- Banquet chef
- Chef de partie
- Rotisserie chef
- Sushi chef
- Meat chef
- Meat, poultry and fish chef
- Pasta chef
- Chef pâtissier
- Garde-manger chef
- Head rotisseur
- Saucier
- Specialist chef
- Supervising chef
- Entremetier
- Master chef
- First sous-chef
- Second chef
- Working sous-chef
Skill type
Sales and service
Related occupations
Last update: January 29, 2026