Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Train staff in preparation, cooking and handling of food. Cuisine specialties: Japanese cuisine. Food specialties: Fish and seafood. Personal suitability: Team player. Government programs: Recognized employer. Experience: 2 years to less than 3 years. Employment terms options: Night. To be determined. Weekend.