Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Bar. Ranks of chefs: Head chef. 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 meals or specialty foods. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Supervision: 3-4 people. Cuisine specialties: South Indian. East Indian. International. Food specialties: Bakery goods and desserts. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Breads and rolls. Equipment and machinery experience: Conventional oven. Employment terms options: Evening. Morning. Experience: 5 years or more. Employment terms options: Night. Day. Weekend.