Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work site environment: Outdoors. Non-smoking. Work setting: Formal dining room. Restaurant. Catering firm. Private residence. Ranks of chefs: Sous-chef. 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. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Food preparation. Supervision: 5-10 people. Cuisine specialties: French. Canadian. Greek. Italian cuisine. European. Vegetarian. Vietnamese cuisine. Mediterranean cuisine. Halal. Vegan. Food specialties: Bakery goods and desserts. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Chocolate. Area of work experience: Manager. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend.