Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Restaurant. Tasks: Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. 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. 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. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Government programs: Recognized employer. Experience: 2 years to less than 3 years. Employment terms options: Overtime available.