Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Tasks: Determine the size of food portions and costs. Plan menus and estimate food requirements for their realization. Prepare and cook complete meals or individual dishes and foods. Prepare dishes for customers with food allergies or intolerances. Inspect kitchens and food service areas. Train staff in preparation, cooking and handling of food. Supervise kitchen staff and helpers. Manage kitchen operations. Cuisine specialties: Japanese cuisine. Work conditions and physical capabilities: Attention to detail. Fast-paced environment. Physically demanding. Work under pressure. Personal suitability: Client focus. Experience: 3 years to less than 5 years.