该小组履行以下部分或全部职责：

主厨

• 计划和指导机构、连锁餐厅、医院或其他提供食品服务的机构中几家餐厅的食物准备和烹饪活动
• 就婚礼、宴会和特色活动向客户咨询
• 计划菜单并确保食物符合质量标准
• 估计食物需求并可能估计食物和劳动力成本
• 监督副主厨、专业厨师、主厨和厨师的活动
• 安排设备采购和维修
• 招聘和雇用员工
• 可以定期准备和烹饪食物，或为特殊客人或活动准备和烹饪食物。

副主厨

• 监督专业厨师、厨师、厨师和其他厨房工作人员的活动
• 向烹饪人员展示新的烹饪技术和新设备
• 可以计划菜单和征用食品和厨房用品
• 可以准备和烹饪饭菜或特色食品。
• 准备和烹饪完整的餐点或特色食品，例如糕点、酱汁、汤、沙拉、蔬菜和肉类、家禽和鱼类菜肴，并为宴会等特殊活动制作装饰性食品展示
• 指导厨师准备、烹饪、装饰和展示食物
• 创建新食谱
• 监督厨师和其他厨房工作人员
• 可能计划菜单
• 可征用食品和厨房用品。

• 需要库克的行业认证或同等证书、培训和经验。
• 由加拿大烹饪联合会 (CCF) 的加拿大烹饪学院 (CCI) 管理的认证工作厨师 (CWC) 和认证厨师 (CCC) 证书可供合格的厨师使用。
• 成功完成省际红印章考试后，合格的厨师也可以获得红印章认可。
• 行政总厨通常需要管理培训和多年的商业食品准备经验，包括两年的监督能力和担任副主厨、专业厨师或主厨的经验。
• 副主厨、专业厨师和厨师通常需要多年的商业食品准备经验。
• 通常需要完成中学学业。

• 行政总厨可能会晋升到食品准备机构的管理职位。
• 红印章背书允许跨省流动。
• 本单元组中不同类型的厨师之间存在一定的流动性。

• 厨师 ( 63200)
• 食品柜台服务员、厨房帮手和相关支持职业（65201）
• 餐厅和食品服务经理（60030）

This group performs some or all of the following duties:

Head chefs

• Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
• Consult with clients regarding weddings, banquets and specialty functions
• Plan menus and ensure food meets quality standards
• Estimate food requirements and may estimate food and labour costs
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Arrange for equipment purchases and repairs
• Recruit and hire staff
• May prepare and cook food on a regular basis, or for special guests or functions.

Sous-chefs

• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Demonstrate new cooking techniques and new equipment to cooking staff
• May plan menus and requisition food and kitchen supplies
• May prepare and cook meals or specialty foods.
• 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.

• Cook's trade certification or equivalent credentials, training and experience are required.
• The certifications of Certified Working Chef (CWC) and Certified Chef de Cuisine (CCC), administered by the Canadian Culinary Institute (CCI) of the Canadian Culinary Federation (CCF) are available to qualified chefs.
• Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
• Executive chefs usually require management training and several years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a sous-chef, specialist chef or chef.
• Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation.
• Completion of secondary school is usually required.

• Executive chefs may progress to managerial positions in food preparation establishments.
• The Red Seal endorsement allows for interprovincial mobility.
• There is some mobility among the various types of chefs in this unit group.

• Cooks (63200)
• Food counter attendants, kitchen helpers and related support occupations (65201)
• Restaurant and food service managers (60030)