Sous-chefs plan and direct food preparation and cooking activities. They may prepare and cook meals and specialty foods.
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. Interprovincial trade certification (Red Seal) for cooks is also available to qualified chefs. Sous-chefs usually require several years of experience in commercial food preparation. Chef de cuisine certification, administered by the Canadian Culinary Institute of the Canadian Federation of Chefs and Cooks (CFCC), is available to qualified chefs.