Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Odours. Hot. Work setting: Restaurant. 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. Supervision: 5-10 people. Cuisine specialties: Japanese cuisine. Food specialties: Fish and seafood. Experience: 3 years to less than 5 years.