Education: Secondary (high) school graduation certificate. Tasks: Plan menus and estimate food requirements for their realization. Requisition food and kitchen supplies. Prepare and cook special meals for patients as instructed by dietitian or chef. Train staff in preparation, cooking and handling of food. Supervise kitchen staff and helpers. Maintain inventory and records of food, supplies and equipment. Organize buffets and banquets. Manage kitchen operations. Government programs: Recognized employer. Experience: 1 year to less than 2 years.