Education: Secondary (high) school graduation certificate. Work site environment: Hot. Work setting: Formal dining room. Restaurant. Ranks of chefs: Sous-chef. Tasks: Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. 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. Train staff in preparation, cooking and handling of food. Certificates, licences, memberships, and courses : Food Safety Certificate. Cuisine specialties: Lebanese. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Flexibility. Organized. Reliability. Team player. Employment terms options: Early morning. Evening. Morning. Experience: 5 years or more. Employment terms options: Night. Day. Weekend. Health benefits: Health care plan. Financial benefits: Gratuities.