Education: College/CEGEP. Work site environment: Noisy. Hot. Work setting: Restaurant. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. 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. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: Staff in various areas of responsibility. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Italian cuisine. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Standing for extended periods. Personal suitability: Leadership. Excellent oral communication. Organized. Screening questions: Do you have experience working in this field?. Do you have the required certifications listed in the job posting?. Experience: 3 years to less than 5 years. Health benefits: Dental plan. Health care plan.