HOW TO GET THERE
Typical pathway
There is no single required pathway for this occupation, and requirements can vary by employer and workplace. Many chefs build their skills through several years of commercial cooking experience. In some cases, employers may prefer or request a trades or apprenticeship background, while others hire skilled or experienced workers who are still learning on the job. Red Seal certification is an asset in some provinces and workplaces, but many employers will also consider applicants without it if they have strong experience. On-the-job learning, teamwork, and experience in different kitchen stations can help a student move from cook roles into chef or specialist chef positions over time.
THE WORK
What you may do
Legacy 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.
A DAY IN THE LIFE
What a day can include
A chef’s day usually starts with checking the menu, reviewing ingredients, and organizing the kitchen for service. During prep time, they may assign tasks, prepare sauces or specialty items, and make sure food is ready for the busiest parts of the day. As service begins, the chef keeps an eye on timing, taste, portion size, and presentation while supporting the kitchen team. They may solve problems quickly if supplies run low or orders change. In some workplaces, they also create new dishes, train staff, and help plan future menus. The pace can be high, especially during lunch, dinner, weekends, holidays, or special events.
SKILLS TO BUILD