1. Career choices By: Shaurya Singh

2. Fly fixed wing aircraft or helicopters to transport passengers and freight Provide services such as search and rescue, aerial surveying or spraying and crop dusting Direct activities of aircraft crew during flight, as captain of aircraft Co-pilot aircraft and perform captain's duties if required, as first officer Test new aircraft to evaluate aircraft performance Train pilots to use new equipment, or prepare them for examination to re- validate or upgrade existing licenses

3. Monitor operation of engines, fuel consumption and functioning of aircraft systems during flight. Assist captain and first officer in operation of aircraft as second officer.

4. Instruct student pilots in procedures and techniques of flying aircraft and in ground- school subjects such as navigation, radio procedures and flying regulations Train licensed pilots for additional certification

5. A normal controlled environment such as an office, hospital or school An interior space in any form of vehicle or in the cab of heavy equipment operated by the worker Working in locations that are inherently treacherous and are potential sources of injury. Such work locations include construction sites, underground sites, erected support structures and marine environments Work that produces sufficient noise - constant or intermittent - to cause marked distraction or possible loss of hearing

6. Main Duties This occupational group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. The terms “chef” and “cook” are often used interchangeably, but generally reflect different types of chefs and the organizational structure of the kitchen staff. Also, chefs tend to have more training than cook Special Duties Executive chefs These chefs plan and organize food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services. They consult with clients regarding weddings, banquets and specialty functions. In addition, these chefs may also prepare and cook food on a regular basis or for special guests or functions. They plan menus and ensure food meets quality standards, estimate food requirements and/or estimate food and labour costs. As well, these chefs supervise the activities of sous-chefs, specialist chefs, chefs and cooks. Staff recruitment and hiring are also responsibilities undertaken by executive chefs. Sous-chefs A sous-chef is the second-in-command and runs the kitchen in the absence of the chef. Sous-chefs supervise the activities of specialist chefs, chefs, cooks and other kitchen workers and demonstrate new cooking techniques and new equipment to cooking staff. These chefs may also plan menus, obtain food and kitchen supplies and prepare and cook meals or specialty foods. Specialist chefs/chefs A specialist chef or chef prepares and cooks complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes. The chef also creates decorative food displays for special events such as banquets. These chefs instruct cooks in food preparation, cooking, and garnishing and presentation of food. As well, specialist chefs create new recipes and plan menus. They may also be responsible for supervising cooks and other kitchen staff and for the requisition of food and kitchen supplies.

7. Chefs must function in close quarters during busy time periods, lift heavy objects, work near hot ovens and grills and stand for extended periods of time. Chefs are under constant time pressure, while ensuring quality, safety and sanitation guidelines are observed. Job hazards include slipping and falling, cuts, and minor burns. Working hours vary depending on the type of establishment, and may include early mornings, late evenings, holidays and weekends. Resorts usually offer seasonal employment only

8. Working Conditions Workers in these occupations are employed by restaurants, hotels, catering companies, ships, clubs, resorts, lodges and similar establishments, and work in kitchens. Many large restaurants and institutional kitchens have modern equipment, convenient work areas and air conditioning. Older, smaller eating establishments may have less comfortable work settings. Kitchens are required to be well-ventilated, appropriately lit, and properly equipped with sprinkler systems to protect against fires.

9. Chefs must function in close quarters during busy time periods, lift heavy objects, work near hot ovens and grills and stand for extended periods of time. Chefs are under constant time pressure, while ensuring quality, safety and sanitation guidelines are observed. Job hazards include slipping and falling, cuts, and minor burns. Working hours vary depending on the type of establishment, and may include early mornings, late evenings, holidays and weekends. Resorts usually offer seasonal employment only