NOC 62200: Chefs

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.

Express Entry eligibility

• Skilled work (TEER 0 to 3): yes, TEER 2.
• Canadian Experience Class: counts as skilled Canadian work (1 year in the last 3 years).
• Federal Skilled Worker Program: counts as skilled work (1 year of continuous work in the last 10 years).
• Federal Skilled Trades Program: an eligible skilled trade (2 years in the last 5 years).
• High-wage occupation (from November 3, 2026): no. No high-wage add-on, and a job offer in it earns no CRS points.

TEER 2: Occupations that usually need a college diploma, an apprenticeship of 2 or more years, or supervisory duties. Every program has other requirements too, such as language test results and, for FSW, a points test.

Category-based draws

NOC 62200 is not on any of IRCC’s occupation category lists. You can still be invited in general, Canadian Experience Class or other program draws.

Category lists checked on canada.ca on 2026-10-17. IRCC category-based selection

CRS points for work in NOC 62200

Skilled Canadian work in this occupation earns the standard points, the same before and after November 3, 2026, with no high-wage add-on:

See Canadian work points and the median-wage rule.

Main duties

This group performs some or all of the following duties:

• Chefs
• Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services
• Consult with clients regarding weddings, banquets and specialty functions
• 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
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• 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
• Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays for special events such as banquets
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Create new recipes
• Supervise cooks and other kitchen staff
• May plan menus
• May requisition food and kitchen supplies.

For Express Entry your duties must match the lead statement and most of the main duties above.

Example job titles

• chef
• corporate chef
• executive chef
• executive sous-chef
• head chef
• master chef
• pastry chef
• saucier
• sous-chef
• specialist chef

Employment requirements

• Completion of secondary school is usually required.
• Cook's trade certification 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.
• Red Seal endorsement for cooks is also available to qualified chefs upon successful completion of the interprovincial Red Seal examination.
• 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.

Similar jobs with a different code

• 63200Cooks
• 65201Food counter attendants, kitchen helpers and related support occupations
• 60030Restaurant and food service managers