Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work site environment: Hot. Non-smoking. Work setting: Restaurant. 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. Create new recipes. 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. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Cuisine specialties: Dim Sum. Kosher. Mediterranean cuisine. Food specialties: Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Physically demanding. Standing for extended periods. Personal suitability: Leadership. Organized. Team player. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Weekend. Health benefits: Dental plan. Health care plan.