Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook food on a regular basis, or for special guests or 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. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Handling heavy loads. Attention to detail. Personal suitability: Leadership. Efficient interpersonal skills. Flexibility. Team player. Experience: 5 years or more.