Education: Secondary (high) school graduation certificate. Ranks of chefs: Sous-chef. Tasks: Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. 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. Leading/instructing individuals. Perform opening and closing activities. Inspect kitchen and food service areas. Ensure that local health and sanitation regulations are carried out. Supervision: Staff in various areas of responsibility. Certificates, licences, memberships, and courses : Food Safety Certificate. Work conditions and physical capabilities: Work under pressure. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Efficient interpersonal skills. Excellent oral communication. Initiative. Organized. Team player. Ability to multitask. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Night. Day. Weekend. Health benefits: Dental plan. Health care plan. Other benefits: Other benefits.