NOC 62200 主厨 | Chefs
加拿大 NOC 62200 主厨（Chefs）属于TEER 1 级的大专/学徒职业，负责计划和指导食品准备和烹饪活动，并准备和烹饪膳食和特色食品。该职位要求具备厨师贸易认证或同等的资格、培训和经验，涵盖餐厅、酒店、医院等多个领域。
| NOC | NOC 2021 最新版本 |
|---|---|
 职业名称 |
主厨 Chefs |
 NOC 代码 |
62200 |
 TEER 等级 |
Level 1 |
 职业分类 |
销售和服务职业（6） - 零售销售和服务主管及销售和服务专业职业（62） - 服务专业职业（6220） |
职业概述
加拿大 NOC 62200 主厨计划和指导食品准备和烹饪活动，并准备和烹饪膳食和特色食品。他们受雇于餐厅、酒店、医院和其他医疗机构、中央食品供应站、俱乐部和类似机构，以及船舶上。
示例职位（10个）| Example Titles (10 titles)
- 主厨 | Chef
- 企业主厨 | Corporate chef
- 行政主厨 | Executive chef
- 行政副主厨 | Executive sous-chef
- 厨房主管 | Head chef
- 大师主厨 | Master chef
- 烘焙主厨 | Pastry chef
- 酱汁主厨 | Saucier
- 副主厨 | Sous-chef
- 专业主厨 | Specialist chef
主要职责 | Main Duties
行政主厨和副主厨
计划和指导机构、连锁餐厅、医院或其他设有餐饮服务的机构中的多个餐厅的食品准备和烹饪活动（Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services）- 与客户协商婚礼、宴会和特殊功能（Consult with clients regarding weddings, banquets and specialty functions）
- 制定菜单并确保食品符合质量标准（Plan menus and ensure food meets quality standards）
- 估算食品需求量并可能估算食品和劳动力成本（Estimate food requirements and may estimate food and labour costs）
监督副主厨、专业主厨、主厨和厨师的活动（Supervise activities of sous-chefs, specialist chefs, chefs and cooks）
安排设备采购和维修（Arrange for equipment purchases and repairs）
招聘和雇佣员工（Recruit and hire staff）- 可能定期准备和烹饪食品，或为特殊客人或活动（May prepare and cook food on a regular basis, or for special guests or functions）
- 副主厨
- 监督专业主厨、主厨、厨师和其他厨房工人的活动（Supervise activities of specialist chefs, chefs, cooks and other kitchen workers）
向烹饪员工展示新的烹饪技术和新设备（Demonstrate new cooking techniques and new equipment to cooking staff）- 准备和烹饪完整餐食或特色食品，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创建装饰性食品展示（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）
指导厨师准备、烹饪、装饰和食品呈现（Instruct cooks in preparation, cooking, garnishing and presentation of food）
创建新食谱（Create new recipes）- 可能计划菜单并索取食品和厨房用品（May plan menus and requisition food and kitchen supplies）
- 准备和烹饪餐食或特色食品（Prepare and cook meals or specialty foods）
索取食品和厨房用品（Requisition food and kitchen supplies）- 监督厨师和其他厨房员工（Supervise cooks and other kitchen staff）
- 主厨和专业主厨
- 准备和烹饪完整餐食或特色食品，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创建装饰性食品展示（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）
- 指导厨师准备、烹饪、装饰和食品呈现（Instruct cooks in preparation, cooking, garnishing and presentation of food）
- 创建新食谱（Create new recipes）
- 监督厨师和其他厨房员工（Supervise cooks and other kitchen staff）
- 可能计划菜单（May plan menus）
- 可能索取食品和厨房用品（May requisition food and kitchen supplies）
就业要求 | Employment Requirements
需要厨师贸易认证或同等的资格、培训和经验（Cook’s trade certification or equivalent credentials, training and experience are required）- 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）和认证厨师长（CCC）认证适用于合格的主厨（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）
- 合格主厨在成功完成跨省红印考试后也可获得厨师红印认证（Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination）
- 行政主厨通常需要管理培训和商业食品准备的数年经验，包括两年的监督经验以及副主厨、专业主厨或主厨的经验（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） - 副主厨、专业主厨和主厨通常需要商业食品准备的数年经验（Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation）
- 通常需要完成中学教育（Completion of secondary school is usually required）
附加信息
- 行政主厨可以晋升到食品准备机构的管理职位（Executive chefs may progress to managerial positions in food preparation establishments）
- 红印认证允许跨省流动（The Red Seal endorsement allows for interprovincial mobility）
- 在此职业组中的各种主厨之间存在一些流动性（There is some mobility among the various types of chefs in this unit group）
所有职位（29个）| All Titles (29 titles)
- 助理主厨 | Assistant chef
- 宴会主厨 | Banquet chef
- 主厨 | Chef
- 厨师长 | Chef de cuisine
- 厨房主管 | Chef de partie
- 烘焙主厨 | Chef pâtissier
- 冷食主厨 | Cold foods chef
- 企业主厨 | Corporate chef
- 配菜主厨 | Entremetier
- 行政主厨 | Executive chef
- 行政副主厨 | Executive sous-chef
- 首席副主厨 | First sous-chef
- 冷盘主厨 | Garde-manger chef
- 厨房主管 | Head chef
- 烤肉主管 | Head rotisseur
- 大师主厨 | Master chef
- 肉类主厨 | Meat chef
- 肉类、家禽和鱼类主厨 | Meat, poultry and fish chef
- 意面主厨 | Pasta chef
- 烘焙主厨 | Pastry chef
- 烤肉主厨 | Rotisserie chef
- 酱汁主厨 | Saucier
- 二级主厨 | Second chef
- 副主厨 | Sous-chef
- 专业主厨 | Specialist chef
- 特色食品主厨 | Specialty foods chef
- 监督主厨 | Supervising chef
- 寿司主厨 | Sushi chef
- 工作副主厨 | Working sous-chef
排除职业 | Exclusions
- 厨师 | Cooks (63200)
- 食品柜台服务员、厨房助手及相关支持职业 | Food counter attendants, kitchen helpers and related support occupations (65201)
- 餐厅和食品服务经理 | Restaurant and food service managers (60030)
Canada National Occupational Classification (NOC)
Code: 62200
Title: Chefs
Type: Unit Group
Level: 5
Occupational Overview
Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.
Example Titles (10 titles)
- Chef
- Corporate chef
- Executive chef
- Executive sous-chef
- Head chef
- Master chef
- Pastry chef
- Saucier
- Sous-chef
- Specialist chef
Main Duties
- Executive chefs and sous-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.
- Serves as a mentor to junior chefs and kitchen staff
- Suggests improvements to kitchen operations and food quality
- Ensures compliance with health and safety regulations
- May manage budgets and control costs.
- Serves as a liaison between kitchen staff and management
- Coordinates with other departments to ensure smooth operations
- Oversees food purchasing and inventory management
- May represent the establishment at culinary events and competitions.
Employment Requirements
- 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. - Serves as a mentor to junior chefs and kitchen staff
- Suggests improvements to kitchen operations and food quality
- Ensures compliance with health and safety regulations
- May manage budgets and control costs.
- Serves as a liaison between kitchen staff and management
- Coordinates with other departments to ensure smooth operations
- Oversees food purchasing and inventory management
- May represent the establishment at culinary events and competitions.
Additional Information
- 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.
All Titles (29 titles)
- Assistant chef
- Banquet chef
- Chef
- Chef de cuisine
- Chef de partie
- Chef pâtissier
- Cold foods chef
- Corporate chef
- Entremetier
- Executive chef
- Executive sous-chef
- First sous-chef
- Garde-manger chef
- Head chef
- Head rotisseur
- Master chef
- Meat chef
- Meat, poultry and fish chef
- Pasta chef
- Pastry chef
- Rotisserie chef
- Saucier
- Second chef
- Sous-chef
- Specialist chef
- Specialty foods chef
- Supervising chef
- Sushi chef
- Working sous-chef
Exclusions
- Cooks (63200)
- Food counter attendants, kitchen helpers and related support occupations (65201)
- Restaurant and food service managers (60030)
Occupational Classification Breakdown
| Classification Level | Category |
|---|---|
| Broad occupational category | 6 – Sales and service occupations |
| TEER | 2 – Occupations usually require a college diploma or apprenticeship training of two or more years; or supervisory occupations |
| Major group | 62 – Retail sales and service supervisors and specialized occupations in sales and services |
| Sub-major group | 622 – Specialized service occupations |
| Minor group | 6220 – Specialized occupations in services |
| Version | NOC 2021 Version 1.0 |