6241  Description of Chefs   This unit group includes various types of chefs who 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. Here is a list of Example Titles of this occupation.     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 working sous-chef Additionally, applicants with experience in the following occupations may also be considered under this NOC depending on the specifics of the main duties performed: Cooks (6242) Food Counter Attendants, Kitchen Helpers and Related Occupations (6641) Restaurant and Food Service Managers (0631) Back