Education: Secondary (high) school graduation certificate. Tasks: Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Create new recipes. Supervise cooks and other kitchen staff. 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. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Experience: 3 years to less than 5 years.