Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Experience: 3 years to less than 5 years.