Summary Specialist Chef - Sauces And Soup Bases in the West Coast–Northern Peninsula–Labrador Region
Find key facts and figures about working as a specialist chef - sauces and soup bases. The following information is applicable to all Chefs (NOC 62200).
Description
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.
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Requirements
College or apprenticeship
This occupation usually requires a college diploma (community college, institute of technology or CÉGEP), an apprenticeship training of 2 or more years, or experience working in a supervisory occupation.
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Wages
$19.37/hour
Median wage in the West Coast–Northern Peninsula–Labrador Region
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Prospects
Moderate
The job prospects are fair in Newfoundland and Labrador
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Jobs
1 job
advertised in the West Coast–Northern Peninsula–Labrador Region
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Competencies
- Coordinating
- Monitoring
- Time Management
- Management of Personnel Resources
- Management of Material Resources
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