Job Roles and Responsibilities in Canada. Chefs

Transcription

1 Job Roles and Responsibilities in Canada Chefs

2 Acknowledgments Winnipeg Technical College and the Department of Labour and Immigration of Manitoba wish to express sincere appreciation to all contributors. Special acknowledgments are extended to the following individuals: Manola Barlow, Independent Contractor Sarah McDowell, Independent Contractor Recognition of Prior Learning Coordinator, Winnipeg Technical College Grace Leduc, Curriculum Development, Winnipeg Technical College Sunshine Layton, Culinary Arts & Design Instructor, Winnipeg Technical College Ray Rajotte, Culinary Arts & Design Instructor, Winnipeg Technical College Funding for this project has been provided by The Citizenship and Multicultural Division, Manitoba Department of Labour and Immigration. Disclaimer Statements and opinions in this document do not reflect those of Winnipeg Technical College or the project funder, Citizenship and Multicultural Division, Manitoba Department of Labour and Immigration. The information is gathered from a variety of sources and is current and accurate as of the revision date noted. This information is subject to change and will not be further updated. It is the responsibility of the reader to seek current statistics and information. Please contact the Winnipeg Technical College at or if you have questions about the contents of this document 2

3 Table of Contents Introduction Description Work Environment Where They Find Work Language Requirements Skills Main Duties The Importance of Safety in Canada Terms & Conditions Earnings Education/Training Employment Requirements Career Paths Employment Opportunities Professional Associations and Unions References

4 Introduction Chefs work in many different settings in Manitoba. Knowledge and understanding of the roles and responsibilities of a chef is necessary when thinking of enrolling in a culinary arts training program. The information provided in this booklet will assist you in your study and introduce you to various types of jobs available to a trained chef. Description This 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, clubs and similar establishments, and on ships. Chefs are classified under the National Occupation Classification (NOC) #6241. Example Titles Chef Chef de cuisine Chef de partie Corporate chef Executive chef Executive sous-chef Head chef Master chef Pastry chef Saucier Sous-chef Specialist chef Work Environment Being a chef is not just about preparing delicious food. You should have excellent communication skills and the ability to remain calm under pressure; you should be good with details and be creative. Working in a kitchen environment can be fast-paced and stressful; therefore, it requires the ability to work quickly and accurately. 4

5 You need to be physically able to work on your feet for long periods of time. Chef work is physical work, from carrying heavy pots to chopping, kneading, mixing and more. You also need to be willing to learn about various types of cuisines and, depending on your specialty, different types of foods. You need to be able to adapt your skills to the various work environments that exist. If you want to work in a five-star restaurant, you need to be willing to go out and get five-star restaurant experience. As you learn the skills, if you want to be promoted, you will also need managerial skills, computer skills, food cost control skills and financial skills. 1 Where They Find Work Accommodation and food services 71% Retail trade 4% Arts entertainment and recreation 6% Manufacturing 4% Heath care and social assistance 4% Public administration 3% Transportation and warehousing 3% Language Requirements Chefs should be able to communicate clearly in English to do their job well. It is very important to employers that you have good oral communication skills so you can communicate with them and with your co-workers. It is important to note that language entrance requirements and test requirements vary in different colleges. Contact the colleges to see what is required. 1 Retrieved on Dec.13,

6 Recommended Canadian Language Benchmark Levels for Chefs 2 Speaking Listening Reading Writing Recommended TOEFL scores 3 Paper Based Computer Based Internet Based For those individuals where English is an Additional Language (EAL), it is recommended that you take a Canadian Language Benchmark Placement Test to determine your level of English, and to see which English classes are available to you. Contact the Winnipeg English Language Assessment and Referral Centre for an appointment: Skills Winnipeg English Language Assessment and Referral Centre Portage Avenue Winnipeg, Manitoba R3B 2B3 Phone: Chefs require the following skills and abilities: Enjoy working with food Able to adapt to unusual requests and situations Creativity in food preparation and presentation A good sense of taste and smell, vision, good hand-eye coordination Able to stand for long periods of time and to work in hot and humid environments Able to remain calm under pressure Well organized and able to manage activities in several work areas at once 2 Note: This occupation/training has not been formally benchmarked. 3 These are the current TOEFL entrance requirements at some colleges.

7 Self-disciplined and able to work quickly, carefully and safely Able to plan menus, and to create and follow recipes Good verbal communication skills Able to work well with others in the kitchen and in food service Good supervisory skills Clean work habits and knowledge of food safety procedures Basic computer skills (optional) Good record keeping and basic financial skills to maintain inventories, and order supplies. Do you have many of these skills? Main Duties Executive chefs perform some or all of the following duties: Plan and direct food preparation and cooking activities of several restaurants, restaurant chains, hospitals or other establishments with food services 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 perform some or all of the following duties: Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 7

8 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 Chefs and specialist chefs perform some or all of the following duties: Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays Instruct cooks in preparation, cooking, garnishing and presentation of food Supervise cooks and other kitchen staff May plan menus May order food and kitchen supplies Do you think you would enjoy doing the work described above? The Importance of Safety in Canada Safety in the workplace is very important in Canada. If your employer finds out that you are not listening to the safety rules, you may be fired immediately. You need to be aware of food safety and be conscientious in your work environment. You also need to know how to properly handle your tools safely like knives, mixers and chopping tools. The company is responsible for: Training employees how to work safely Telling employees about things that are dangerous in the workplace Giving employees safety equipment and make sure they wear it 8

9 The employee is responsible for: Following the company s safety rules (sometimes called policies ) Wearing safety equipment Telling the supervisor if they see something that is dangerous Not doing anything that they think is unsafe It is your responsibility to ask questions when you don t understand. For more information: Terms & Conditions Chefs usually work overtime, between 50 and 60 hours per week, Monday to Sunday. Shift work may be required by some employers. Nearly all chefs work full time (88%), while those working in tourist resorts are employed seasonally. A small minority of chefs (5%) are self-employed restaurant owners or independent caterers. Earnings As you learn the skills of your trade, you are paid a wage that increases over the length of your apprenticeship. In Manitoba $26, per annum - starting (1 st Level Apprentice) $36, per annum - average $58, per annum - high (Red Seal Certified) Average in Canada 4 Hourly wage: $ Retrieved Dec.13,

10 Education / Training Apprenticeship A formal apprenticeship program (cook) is available. To become a certified cook in Manitoba, you must complete an apprenticeship that combines on-the-job (practical) experience and in-school (technical) training. You must be at least 16 years of age and have a Grade 12 or equivalent high school academic standing with credits in mathematics and science. Network, network, network! 5 Here are some tips on how to find an employer who is participating in an apprenticeship program. FIND AN EMPLOYER Go to businesses where chefs are employed. You must find a qualified employer who will provide you with practical Ask your career counsellor for advice. Check training. Approach this like any other with joint labour and management training job search. Remember that 80% of all boards, and trade associations to see if they job openings are never advertised. know any employers who are looking for an The employer must employ a certified apprentice. journeyperson or a designated trainer who Tell people you know that you are looking for a job. Carry a resume with you everywhere. Ask to speak with a manager or supervisor, will mentor you throughout your on-the-job training. and leave your resume with them, even if they are not hiring. Get the names and phone numbers of the employers and managers or supervisors whom you ve contacted. Contact them again after a couple of weeks. That tells them that you really want the job. Once you have found an employer to hire you, you will need to register as an apprentice. Either you or your employer must complete an Apprenticeship

11 Application/Agreement, which will require information and signatures from both of you. If you are not a Canadian Citizen or permanent resident, a work permit and/or study permit will also be required. To confirm specific details of your apprenticeship training, arrange to meet with the trade specific Apprenticeship Training Coordinator who will outline: The length of the training program The skills that must be learned The pay (wages) The apprenticeship for a cook is two levels. Each level is 18 months and includes 2,700 hours of practical experience and technical training. About 80% of your time is spent learning practical on-the-job skills, under the supervision of a journeyperson. The remaining 20% consists of learning the theoretical and technical aspects of your trade. When you successfully complete all the practical and technical requirements of apprenticeship training and score 70% or better on your final examination, you receive a Certificate of Qualification, confirming your status as a journeyperson. You also qualify for interprovincial or "Red Seal" standing which, subject to local regulations, allows you to work across Canada, where "Red Seal" certificate is recognized. If you now work in this field and want to become a fully qualified journeyperson, you can receive credit for previous job experience and training, and qualify for certification by passing a theory and practical Trades Qualification Exam. If you do not meet exam requirements, upgrading courses are available. The following post-secondary institutions offer related training: Winnipeg Technical College offers a program in Culinary Arts and Design (Level 1) Apprenticeship. Assiniboine Community College offers a two-year diploma program in Culinary Arts. Graduates of this program may obtain professional qualifications (journeyperson status) by completing an apprenticeship program. Students who 11

12 complete their studies with a 70% average may receive credit towards the apprenticeship program. Red River College offers a 21-month diploma program in Culinary Arts. Students who successfully complete the program will receive credit for Level 1 and Level 2 Apprenticeship. The University College of the North offers a one-year Commercial Cooking certificate program. The Manitoba Tourism Education Council offers a cook training program. Some high schools offer a program in Food and Hospitality Services, which may be Level 1 Apprenticeship credited. Training may be on-the-job at technical high schools or at colleges. Employment Requirements In Manitoba, completion of secondary school is usually required. Cook's trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience are required. 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. Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs. Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs. 12

13 Career Paths Most chefs start as cooks or in other lower skilled kitchen positions. These positions require little education or training, and most skills are learned on the job. Opportunities for advancement depend largely on acquiring more cooking and management skills. Graduates of technical or apprenticeship programs tend to advance more quickly than those who do not have formal qualifications. There is some mobility among the various types of chefs in this unit group. Executive chefs may progress to managerial positions in food preparation establishments or start their own restaurant or food service company. Red Seal trade certification through the Apprenticeship program allows for interprovincial mobility. Employment Opportunities Employment prospects for chefs are expected to be good in the period 2008 to Employment in Manitoba in 2008 is estimated at 630. It is anticipated that the demand for chefs will grow. Prospects are likely to be especially bright for chefs with training and experience in ethnic or regional cuisines. A larger number of available jobs for chefs are located in Winnipeg. Across industries, the greatest concentration of chefs is in accommodation and food services (71%). 13

14 Professional Associations Canadian Culinary Federation, Canadian Culinary Federation, Winnipeg Branch, P.O. Box 1072, Winnipeg, MB, R3C 2X4, Chef Educator Association. Hotel & Restaurant Local 206, Smith Street, Winnipeg, MB, R3B 2G9. Manitoba Restaurant and Food Services Association, 590 Erin, Winnipeg, MB, R3G 2V9, Le Cordon Blue, 453 Laurier Avenue East, Ottawa Ontario, K1N 6R4, Canada. Phone Chef (2433) or , Fax or References Manitoba Job Futures. Retrieved April 11, 2008, from Canada Jobs. Retrieved Dec. 28, 2006, from Manitoba Competitiveness, Training and Trade. Retrieved April.11, 2008, from Updated: April