Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Requisition food and kitchen supplies. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Experience: 2 years to less than 3 years. Support for youths: Offers on-the-job training tailored to youth.