Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Excellent oral communication. Team player. Experience: 2 years to less than 3 years.