Education: Secondary (high) school graduation certificate. Tasks: Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. 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. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Experience: 2 years to less than 3 years.