Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Restaurant. Tasks: Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Arrange for equipment purchases and repairs. Prepare dishes for customers with food allergies or intolerances. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Manage kitchen operations. Supervision: 3-4 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Canadian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Attention to detail. Standing for extended periods. Experience: 2 years to less than 3 years. Health benefits: Dental plan. Health care plan. Vision care benefits.