Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods.
Want to learn more? Watch this WorkBC Career Trek video and see what it’s like to work in this type of career.
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People in this occupation:
- work in restaurants, hotels, hospitals and other health-care institutions, clubs and similar establishments, and on ships
- must be creative and have a good sense of timing, which is crucial to creating fine cuisine
- should be detail-oriented when it involves food preparation and presentation
- must also have excellent communication skills, good managerial skills and the ability to motivate kitchen staff
- need a great deal of cooperation and teamwork abilities
Common job titles
- banquet chef
- chef / chef de cuisine / chef de partie
- chef pâtissier / pastry chef
- cold foods chef
- corporate chef
- entremetier
- executive chef / executive sous-chef
- garde-manger chef
- head chef
- head rotisseur
- master chef
- meat, poultry and fish chef
- pasta chef
- rotisserie chef
- saucier
- sous-chef
- specialist chef / specialty foods chef
- supervising chef
- sushi chef
- working sous-chef
- banquet chef
- chef / chef de cuisine / chef de partie
- chef pâtissier / pastry chef
- cold foods chef
- corporate chef
- entremetier
- executive chef / executive sous-chef
- garde-manger chef
- head chef
- head rotisseur
- master chef
- meat, poultry and fish chef
- pasta chef
- rotisserie chef
- saucier
- sous-chef
- specialist chef / specialty foods chef
- supervising chef
- sushi chef
- working sous-chef