Job requirements Specialist Chef - Sauces And Soup Bases in Canada

Find out what you typically need to work as a specialist chef - sauces and soup bases in Canada. These requirements are applicable to all Chefs (NOC 62200).

Employment requirements

This is what you typically need for the job.

  • 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.

Source National Occupational Classification

Professional certification and licensing

We don’t have any data on professional certification requirements. This occupation is not regulated in Canada based on our records.

Source Foreign Credential Recognition Program - ESDC

Do you want to work in another province or territory?

If you are already certified to work in a regulated occupation in your province or territory, it will be easier for you to have your certification recognized in another province or territory. See the Workers Mobility's website to learn more.

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