Education: Other trades certificate or diploma. or equivalent experience. Work site environment: Noisy. Odours. Hot. Cold/refrigerated. Work setting: Restaurant. Ranks of chefs: Executive chef. Head chef. 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. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Certificates, licences, memberships, and courses : Cook Trade Certification. Cuisine specialties: Italian cuisine. Experience: 3 years to less than 5 years.