Education: Secondary (high) school graduation certificate. Tasks: 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. Supervise cooks and other kitchen staff. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Supervision: 3-4 people. Cuisine specialties: South Indian. Vegetarian. International. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Leadership. Dependability. Organized. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Flexible hours. Morning. Day. Weekend. Overtime available.