This unit group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, catering companies, ships, clubs, resorts, lodges and similar establishments.
Cooks prepare and cook a wide variety of foods.
They are employed in the same establishments that employ chefs as well as at construction and logging camp sites. Apprentice cooks are included in this unit group. Main Duties Executive chefs plan and direct food preparation and cooking activities for several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services. They plan menus, ensure food meets quality standards, estimate food requirements and may estimate food and labour costs. They also supervise activities of sous-chefs, specialist chefs, chefs and cooks.