NOC 2021 · 62200 · TEER 2
Chefs
Unit group 62200 of the National Occupational Classification, 2021 Version 1.0.
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What this group covers
Chefs 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.
Example job titles
As Statistics Canada publishes them. Yours may be worded differently and still belong here.
- assistant chef
- banquet chef
- chef
- chef de cuisine
- chef de partie
- chef pâtissier
- cold foods chef
- corporate chef
- entremetier
- executive chef
- executive sous-chef
- first sous-chef
- garde-manger chef
- head chef
- head rotisseur
- master chef
- meat chef
- meat, poultry and fish chef
- pasta chef
- pastry chef
- rotisserie chef
- saucier
- second chef
- sous-chef
- specialist chef
- specialty foods chef
- supervising chef
- sushi chef
- working sous-chef
Source: Statistics Canada — National Occupational Classification 2021 V1.0. Data current as of 13 August 2026. NOC 2021 Version 1.0. The classification is versioned rather than dated — IRCC moved to it in November 2022, and a new version would be a new classification rather than an update.