Chefs

Chefs generally need:

• Secondary school completion and cook's trade certification or equivalent credentials, training and experience
• Some formal training that is often accompanied by on-the-job training and additional coursework

Sous-chefs, specialist chefs and chefs usually need:

• Several years of experience in commercial food preparation

Executive chefs usually need:

• Management training and several years of experience in commercial food preparation, including two years in a supervisory role and experience as a sous-chef, specialist chef or chef

Note: While there is no specific trade certification for chefs, people in this career may have earned a certification as a cook. Trade certification for cooks is available through SkilledTradesBC but is not mandatory for employment. Those who wish to be certified must complete a three-year apprenticeship program.

Apprenticeship programs

Work experience and in-class instruction are part of apprenticeship programs. Some part-time and online programs may be available. To apprentice, workers must be sponsored by an employer. A person who successfully completes an apprenticeship program and the final certification exam earns a Certificate of Qualification. Workers with significant experience in the trade may be able to challenge the certification exam to earn the Certificate of Qualification without completing a formal apprenticeship. For more information on earning a Certificate of Qualification, visit SkilledTradesBC.

To work in other provinces

Cooks (see note above) may need Red Seal certification to work in other provinces. This can be earned by passing an exam and proving significant work experience. 

Workers coming to B.C. 

Chefs who are certified by a regulator elsewhere in Canada can apply for the same certification from the regulator in B.C. Under the terms of the Canadian Free Trade Agreement (CFTA), most applicants who are transferring their credentials from elsewhere in Canada will not be required to complete additional training or testing. However, the B.C. regulator may ask applicants to provide further information, such as a letter of good standing, references or a criminal record check.

Workers who trained outside of Canada

Chefs who trained outside of Canada and have never received certification from a Canadian jurisdiction will likely need a full assessment. Most occupational regulators have a process for assessment and recognize internationally trained applicants. Contact SkilledTradesBC for details on how to apply for certification in B.C.

For information about labour mobility in Canada, visit workersmobility.ca.

View a list of Professional Regulatory Authorities in B.C.

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While the terms chef and cook are often both used to describe a chef, industry sources say there is a difference. A cook is someone who can put together a meal by following a recipe, whereas a chef uses their formal training to create original dishes. A chef understands flavours and textures and how they go together. They are skilled in complex cooking techniques and can create recipes from scratch using fresh ingredients. A chef is more likely to have a high level of responsibility in the kitchen, which may include deciding what is on the menu. 

Chefs need to stay up to date on new culinary trends and have an idea of what customers are looking for. They need to plan menus months in advance and have a good idea of what will be popular and available. They must understand the cost of specialty items and stay within their budget. They may also need to come up with ideas if a key ingredient becomes unavailable. Since restaurant guests are concerned about how their food is grown or raised, chefs must also stay informed. 

Negotiation and people skills are important tools for a chef. Building relationships with suppliers is also an asset. Getting specialty ingredients at a reasonable price or having the first pick of popular items is key in this competitive industry.

Maintaining a solid network with other chefs, cooks and kitchen workers is an important part of building a strong career. It creates a collaborative industry where culinary professionals support each other, something industry sources say is critical for the success of the chef and the restaurant. 

Some chefs raise their profile and personal brand through social media, such as Instagram. They create a fan base by showcasing new dishes, specialties and other unique talents.