Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Estimate amount and costs of supplies and food items. Create new recipes. 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. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Supervision: 5-10 people. Cuisine specialties: Vegetarian. Work conditions and physical capabilities: Fast-paced environment. Physically demanding. Attention to detail. Personal suitability: Leadership. Efficient interpersonal skills. Excellent oral communication. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 1 year to less than 2 years.