Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. 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. Plan and direct food preparation and cooking activities of several restaurants. Food specialties: Bakery goods and desserts. Eggs and dairy. Employment terms options: Early morning. Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. On call. Day. Weekend.