Education: College/CEGEP. Work setting: Restaurant. Ranks of chefs: Head chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. 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. Instruct cooks in preparation, cooking, garnishing and presentation of food. 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. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 5-10 people. Cuisine specialties: Japanese cuisine. Food specialties: Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 5 years or more. Employment terms options: Day. Weekend. Health benefits: Dental plan. Disability benefits. Health care plan. Paramedical services coverage. Vision care benefits. Financial benefits: Group insurance benefits. Life insurance. Other benefits: Other benefits. Parking available. Travel insurance.