Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Restaurant. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Requisition food and kitchen supplies. Consult with clients regarding weddings, banquets and specialty functions. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Bending, crouching, kneeling. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Team player. Experience: 3 years to less than 5 years.