Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Urban area. Relocation costs covered by employer. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Demonstrate new cooking techniques and new equipment to cooking staff. 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. Requisition food and kitchen supplies. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 3-4 people. Working groups. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Day. Weekend. Overtime available. Other benefits: Other benefits.