Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Tasks: Determine the size of food portions and costs. Plan menus and estimate food requirements for their realization. Requisition food and kitchen supplies. Prepare and cook complete meals or individual dishes and foods. Prepare dishes for customers with food allergies or intolerances. Prepare and cook special meals for patients as instructed by dietitian or chef. Inspect kitchens and food service areas. Supervise kitchen staff and helpers. Maintain inventory and records of food, supplies and equipment. Clean kitchen and work areas. Organize buffets and banquets. Cuisine specialties: South Indian. West Indian. Personal suitability: Dependability. Flexibility. Organized. Reliability. Experience: 1 year to less than 2 years.