Education: Other trades certificate or diploma. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. 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. Train staff in preparation, cooking and handling of food. Supervision: 3-4 people. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Greek. Work conditions and physical capabilities: Standing for extended periods. Employment terms options: Evening. Experience: 5 years or more. Employment terms options: Night. Day. Weekend.