Chefs perform some or all of the following duties:

• Plan and direct food preparation and culinary activities
• Supervise and coordinate the work of sous-chefs and cooks
• Create and modify menus to ensure quality and profitability
• Estimate food requirements and handle food and labor costs
• Ensure compliance with food safety and sanitation regulations

These are the typical employment requirements and benefits associated with this occupation in Canada:

• Red Seal certification is often required or highly preferred for senior roles
• Completion of a culinary arts program or several years of experience in a commercial kitchen is mandatory
• Advanced food safety certification (e.g., FoodSafe Level 2) is required
• Strong leadership, creativity, and kitchen management skills are essential