Competencies Specialty Foods Chef in Nova Scotia

Find out what competencies you typically need to work as a specialty foods chef in Canada.

Skills Help - Skills

  • Head Chefs
    Proficiency or complexity level
    Coordinating 4 - High Level
    Monitoring 4 - High Level
    Time Management 4 - High Level
    Management of Personnel Resources 4 - High Level
    Management of Material Resources 4 - High Level
    Management of Financial Resources 4 - High Level
    Instructing 3 - Moderate Level
    Quality Control Testing 3 - Moderate Level
    Operation Monitoring of Machinery and Equipment 3 - Moderate Level
    Numeracy 3 - Moderate Level
  • Sous-Chefs
    Proficiency or complexity level
    Coordinating 4 - High Level
    Monitoring 4 - High Level
    Time Management 4 - High Level
    Management of Personnel Resources 4 - High Level
    Management of Material Resources 4 - High Level
    Management of Financial Resources 4 - High Level
    Instructing 3 - Moderate Level
    Quality Control Testing 3 - Moderate Level
    Operation Monitoring of Machinery and Equipment 3 - Moderate Level
    Numeracy 3 - Moderate Level
  • Specialist chefs
    Proficiency or complexity level
    Coordinating 4 - High Level
    Monitoring 4 - High Level
    Time Management 4 - High Level
    Management of Personnel Resources 4 - High Level
    Management of Material Resources 4 - High Level
    Management of Financial Resources 4 - High Level
    Instructing 3 - Moderate Level
    Quality Control Testing 3 - Moderate Level
    Operation Monitoring of Machinery and Equipment 3 - Moderate Level
    Numeracy 3 - Moderate Level

Personal Attributes Help - Personal Attributes

  • Head Chefs
    Importance
    Innovativeness 5 - Extremely important
    Stress Tolerance 5 - Extremely important
    Adaptability 5 - Extremely important
    Attention to Detail 5 - Extremely important
    Active Learning 4 - Highly important
    Creativity 4 - Highly important
    Independence 4 - Highly important
    Leadership 4 - Highly important
    Collaboration 4 - Highly important
    Service Orientation 3 - Important
  • Sous-Chefs
    Importance
    Stress Tolerance 5 - Extremely important
    Adaptability 5 - Extremely important
    Attention to Detail 5 - Extremely important
    Active Learning 4 - Highly important
    Innovativeness 4 - Highly important
    Creativity 4 - Highly important
    Independence 4 - Highly important
    Leadership 4 - Highly important
    Collaboration 4 - Highly important
    Service Orientation 3 - Important
  • Specialist chefs
    Importance
    Innovativeness 5 - Extremely important
    Stress Tolerance 5 - Extremely important
    Adaptability 5 - Extremely important
    Attention to Detail 5 - Extremely important
    Active Learning 4 - Highly important
    Creativity 4 - Highly important
    Independence 4 - Highly important
    Leadership 4 - Highly important
    Collaboration 4 - Highly important
    Service Orientation 3 - Important

Interest Help - Interest

Knowledge Help - Knowledge

  • Head Chefs
    Knowledge level
    Hospitality 3 - Advanced Level
    Performance Measurement 2 - Intermediate Level
    Business Management 2 - Intermediate Level
    Human Resources and Labour relations 2 - Intermediate Level
    Mathematics 2 - Intermediate Level
    Public Safety and Security 2 - Intermediate Level
    Technical Design 1 - Basic Level
    Livestock, Farm Animals & Wildlife 1 - Basic Level
    Biology 1 - Basic Level
    Chemistry 1 - Basic Level
  • Sous-Chefs
    Knowledge level
    Hospitality 2 - Intermediate Level
    Biology 1 - Basic Level
    Business Management 1 - Basic Level
    Human Resources and Labour relations 1 - Basic Level
    Vehicle, Machinery and Equipment Operations 1 - Basic Level
    Languages 1 - Basic Level
    Mathematics 1 - Basic Level
  • Specialist chefs
    Knowledge level
    Performance Measurement 2 - Intermediate Level
    Business Management 2 - Intermediate Level
    Human Resources and Labour relations 2 - Intermediate Level
    Mathematics 2 - Intermediate Level
    Hospitality 2 - Intermediate Level
    Public Safety and Security 2 - Intermediate Level
    Technical Design 1 - Basic Level
    Livestock, Farm Animals & Wildlife 1 - Basic Level
    Biology 1 - Basic Level
    Chemistry 1 - Basic Level

Source Occupational and Skills Information System

Labour Market Information Survey
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